Honey Mustard Chicken

Honey Mustard Chicken(from Mrs. Pear)
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1/2 cup melted butter
1 cup honey
1/4 cup yellow mustard (kind you put on hot dogs)
1/4 cup Dijon mustard (can substitute yellow mustard, but is better if you don't!)
1 tsp - 2 tbsp curry powder depending on your tastes!
6-8 chicken breasts or equivalent chicken pieces
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Place chicken in slow cooker, mix all other ingredients together and pour over chicken. Cook on low for 4-6 hours. (If chicken is frozen cook for 6-7 hours, and if you use chicken with the bone in adjust accordingly!)Excellent served with rice and veggies or a salad.In hot weather, cool the chicken, dice it, and serve over a salad. Chicken is also wonderful in chicken salad or as sliced chicken for sandwiches and wraps.To Freeze Cook the chicken, cool, slice or chop, put quantities you want in a freezer bag, spoon some extra marinade over top, and then freeze using the Zip Top Bag Method!

Mom's Beef Vegetable Soup

Mom's Beef Vegetable Soup
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1 1/2 pounds ground beef
5 medium potatoes
1 (48 ounce) can tomato juice
1 can diced tomatoes
1 can peas
1 can corn
1 can green beans
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Peel and cut potaotes into cunks. Boil until tender. Brown ground beef, drain. Add Tomato juice, diced tomatoes, peas, corn, green beans, and cooked potatoes. Simmer for 30 minutes.
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Can also be cooked in crockpot on low for 6 hours. You do not have to cook the potatoes before putting in the crockpot. Also freezes well.

Dad's Easy Chili

Dad's Easy Chili
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1 1/2 pounds ground beef
1 (15 ounce)can dark red kidney beans (If you prefer less beans, use only 1/2 of can)
1 (15 ounce) can chili beans
1 (14 ounces)can diced tomatoes
1 (10 ounce) can tomatoes with green chilies
1/4 cup brown sugar (add more or less for desired taste)
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Brown ground beef, drain. Add all the cans of beans and tomatoes and the brown sugar. Simmer for 30 minutes.
*This is a family favorite!

Beef Stuffed Peppers

Beef Stuffed Peppers(adapted from The Southern Living Cookbook)

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4 large green peppers

1 pound ground beef

1 medium onion, chopped

2 garlic cloves, minced

1(8 oz) can tomato sauce

1(8 3/4 oz) can whole kernel corn, drained

2 teaspoons chili powder

1/2 teaspoon salt

1/2 cup(2 oz) shredded Cheddar cheese

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Cut off tops of green peppers; remove centers and discard. Cook peppers 5 minute in boiling water; drain peppers, and set aside.

Cook ground beef and onion and garlic in a large skillet until meat is browned, stirring to crumble meat; drain well. Stir in tomato sauce and next three ingredients.

Stuff peppers with meat mixture, and place in a baking dish. Bake at 350 degrees f for 15 minutes. Sprinkle tops of peppers with cheese; bake an additional 5 minutes.

Yield 4 servings

A family favorite****

Spaghetti Pie

Spaghetti Pie
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6 ounces of spaghetti
2 tablespoons of butter
1/3 cup of Parmesan cheese
1 egg
1 pound of ground beef
1 can or jar of spaghetti sauce (or homemade if you prefer)
1 cup of cottage or ricotta cheese
1/2 cup of shredded mozzarella cheese
Directions: Brown the ground beef, drain, and add the spaghetti sauce. While the ground beef is browning, cook the spaghetti according to package directions and drain. Add butter, Parmesan cheese and egg to the hot spaghetti. Place the spaghetti mixture in the bottom of a greased pie plate. Spread the cottage or ricotta cheese over the spaghetti. Spread the ground beef mixture over the cottage/ricotta cheese. Bake at 350 degrees for 20-25 minutes or until heated through. Spread the mozzarella over the pie and bake until melted. Let stand for 5 minutes, cut into wedges, and serve.
Tip: When assembling the pie, make sure that the spaghetti "crust" is completely covered with other layers to prevent the edges from becoming crispy.
Healthy alternatives: I have made this pie with whole wheat spaghetti and my family loved it. If your family is new to whole wheat pasta, try a 50/50 mix. I imagine ground turkey would work well in this recipe too.
Freezer friendly: I almost never make spaghetti pie without making one or two more for the freezer. I assemble them without the mozzarella and cover each pie with a layer of plastic wrap and a layer of aluminum foil. I place a baggie with the mozzarella on top before putting it in the freezer. The pie can be thawed in the refrigerator and baked according to directions or put in the oven frozen with an extended cooking time.
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Tried this it is a family FAVORITE.

Sherbert Cookie Delight

Sherbet Cookie Delight (from Quick Cooking)
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1/2 gallon raspberry sherbet, softened
2 cups whipping cream
1/3 cup confectioners' sugar
15 chocolate creme-filled sandwich cookies
3/4 to 1 cup slivered almonds, toasted
Additional chocolate creme-filled sandwich cookies, optional
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Place sherbet in a 13 in x 9 in x 2 in dish. Freeze for 10 minutes. In a mixing bowl, beat cream and confectioners' sugar until stiff. Break each cookie into six pieces; fold into cream mixture with almonds. Spoon over sherbet. Cover and freeze for up to 2 months.
Remove from the freezer 15 minutes before serving. Cut into squares. Garnish with additional cookies if desired.
Yields 16-20 servings.
Note: You can also use lime sherbet, vanilla sandwich cookies, and walnuts instead of raspberry sherbet, chocolate cream-filled sandwich cookies, and almonds.

Italian Chicken Roll-ups

Italian Chicken Roll-ups (from Quick Cooking)
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8 boneless, skinless chicken breast
4 slices provolone cheese, halved
8 thin slices (4 ounces) deli ham
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
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Flatten chicken to 1/4 in thickness. Place a slice of cheese and ham on each piece of chicken. Roll up from short side and tuck in ends; secure with a toothpick. In a shallow bowl, combine bread crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture. Wrap and freeze four chicken roll-ups for up to two months. Place the remaining roll-ups, side seams down, on a greased baking sheet. Spritz chicken with nonstick cooking spray. Bake, uncovered, at 425 degrees for 25 minutes or until juices run clear. Remove toothpicks.
To use frozen chicken: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, at 425 degrees for 30 minutes or until juices run clear.
Yields 8 servings
Note: Can substitute meats and cheeses. Mozzarella cheese and pastrami are a good combination.

Vacation Spaghetti

Vacation Spaghetti
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From Recipe is from “In the Kitchen With Iee, Mama and Me” by Charlotte Ray.
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Makes 6 to 8 hearty servings.

1 large onion, chopped
1 large bell pepper, chopped
1 stick or equivalent of margarine
1 lb. Velveeta cheese
1 (10 1/2-oz.) can Ro-tel tomatoes
1 (7-oz.) can mushrooms, pieces and stems
1 roasted chicken (SAM’s Club chicken is the best), deboned, OR 5 to 6 boneless chicken breasts, boiled 20 minutes and torn into pieces
1 (16-oz.) pkg. angel hair pasta (capellini)
Grated Cheddar cheese (about 1 cup)
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1. Sauté onion and bell pepper in margarine. Add Velveeta and melt — slowly so it will not scorch and stick. Add Ro-tel, mushrooms and chicken. Mix well.2. Boil pasta in salted water with a tablespoon of oil about 6 to 7 minutes. Drain; add to chicken mixture and mix well.3. Pour into a 9x13-inch casserole dish. Bake at 350 degrees until bubbly. Sprinkle with grated cheese and leave in oven until melted.
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Note: This recipe freezes and travels well — hence its name. Pour mixture into disposable aluminum pan and cover with foil. Place pan in extra-large self-sealing freezer bag and freeze. DO NOT add grated cheese. Package it separately for the road. On arrival, place in refrigerator rather than freezer so it will thaw before baking.

Meat Loaf Miniatures

Meatloaf Miniatures (from Quick Cooking)
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1 cup ketchup
3 to 4 tablespoons packed brown sugar
1 teaspoon ground mustard
2 eggs, beaten
4 teaspoons Worcestershire sauce
3 cups Crispix cereal, crushed
3 teaspoons onion powder
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds lean ground beef
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In a large bowl, combine ketchup, brown sugar and mustard. Remove 1/2 cup for topping; set aside.Add eggs, Worcestershire sauce, cereal, and seasonings to remaining ketchup mixture; mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well.
Press meat mixture into 18 muffin cups (about 1/3 cup each). Bake at 375 degrees for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a thermometer reads 160 degrees. Serve desired number of meat loaves. Cool remaining loaves; freeze. Transfer to freezer bags; freeze for up to 3 months.
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To use frozen meatloaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350 degrees for 30 minutes or until heated through, or cover and microwave on high for 1 minute or until heated through.
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Note: I have tried this with regular ground beef and it just is not as good. Lean ground beef is so much better for this recipe because of the way that you cook it.

Sloppy Joes

Sloppy Joes (from Quick Cooking)
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2 pounds ground beef
2 medium onions, chopped
2 cups ketchup
1 cup barbecue sauce
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tablepspoons prepared mustard
1 teaspoon Italian seasoning
1 teaspoon onion powder
1/2 teaspoon pepper
Hamburger Buns, split
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In a large skillet, cook beef, onions and garlic over medium high heat until the meat is no longer pink; drain. stir in the ketchup, barbecue sauce, brown sugar, vinegar, mustard, Italian seasoning, onion powder, and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.
Serve about 1/2 cup meat mixture on each bun. Or cool and freeze in freezer containers for up to three months.
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To use frozen sloppy joes: Thaw in the refrigerator; place in a saucepan and heat through. Serve on buns.
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Note: To make sloppy joes not so sloppy, try using a hot dog bun instead. They hold the sauce better and make it less messy.

Chicken Broccoli Spaghetti

Chicken Broccoli Spaghetti (from Quick Cooking)
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1 1/2 pounds boneless, skinless chicken breast
1 package (1 pound) spaghetti
2 cups fresh broccoli florets
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/4 cup water
1 pound process cheese (Velveeta), cubed
1/4 teaspoon pepper
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Place chicken in a large skillet and cover with water, bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until juices run clear.Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside.
In a saucepan, cook broccoli in a small amount of water for 5-8 minutes or until crisp tender. Drain and set aside. In the same pan, combine soups and water. Stir in cheese; cook and stir until cheese is melted. Add the chicken, broccoli and pepper; heat through. Stir in spaghetti; mix well.
Transfer to two greased 8 inch square baking dishes. Cove and freeze for up to 3 months. Or bake, uncovered at 350 degrees for 30-40 minutes or until heated through.

Pasta Crab Casserole

Pasta Crab Casserole (from Quick Cooking)
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8 ounces uncooked spiral pasta
2 large onions, chopped
1/2 pound fresh mushrooms sliced
1/2 cup chopped green pepper
2 garlic cloves minced
1/2 cup butter or margarine
2 packages (8 ounces each) imitation crab meat, chopped
1/2 cup sour cream
2 teaspoons salt
1 1/2 teaspoons dried basil
1 1/2 cups (6 ounces) shredded cheddar cheese
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Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms, green pepper, and garlic in butter until crisp-tender. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, and basil.
Transfer to two greased 8 inch square baking dishes. Sprinkle with the cheese. Cover and freeze one casserole for up to one month. Cover and bake the second casserole at 350 degrees for 20 minutes. Uncover and bake for 5 minutes longer.
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To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 55-60 minutes or until heated through.
Serve with a salad and garlic bread.

Lemon Blueberry Bread

Lemon Blueberry Bread(from Carey)
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1 package (8-ounces) reduced fat cream cheese
1 1/3 cups sugar, divided
2 eggs
2 tablespoons lemon extract
1 1/2 cups biscuit baking mix
1 tablespoon grated lemon zest
1 1/2 cups fresh blueberries
*1/3 cup lemon juice
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Preheat the oven to 350°F. Coat a loaf pan with non-stick cooking spray.In a large mixing bowl, beat the cream cheese and 1 cup sugar until light and fluffy. Add the eggs and lemon extract. Stir in the baking mix and lemon rind just until blended. Carefully stir in the blueberries. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Immediately poke holes in 1-inch intervals on the top of the bread with a toothpick. In a small non-stick saucepan over medium heat or in the microwave oven, combine the remaining 1/3 cup sugar and lemon juice, heating until the sugar is dissolved. Pour evenly over the top of the bread. Cool and slice.
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To Prepare and Eat Now: Eat when ready.
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To Freeze: Cool to room temperature, wrap, label, and freeze.
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To Prepare After Freezing: Remove from freezer to defrost.
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Note: If you're using frozen blueberries, do not thaw them before using, or they will be too mushy.

Enchilada Casserole

Enchilada Casserole
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1 1/2 pounds ground beef
1 large onion, chopped
1 cup water
2 to 3 tablespoons chili powder
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 cups salsa, divided
10 flour tortillas (7 inches) cut into 3/4 inch strips, divided
1 cup (8 ounces) sour cream
2 cans (15 1/4 ounces each) whole kernel corn, drained
4 cups (16 ounces) shredded mozzarella cheese
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In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. stir in water, chili powder, salt, pepper, and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Place 1/4 cup salsaeach in two greased 8 inch square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa. Divide meat mixture, sour creamand corn between the two casseroles. Top with remaining tortillas, salsa, and cheese.
Cover and freeze one casserole for up to one month. Cover and bake the second casserole at 350 degrees for 35 minutes. Uncover; bake 5- 10 minutes longer or until heated through.
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To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.
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Note: I usually serve with a mexican rice. Also if you like it hotter, you can add more chili powder and use hot salsa.

Breakfast Bake

This recipe makes 2 casseroles, so you can serve one and freeze the other for later. Enjoy!
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Breakfast Bake (from Quick Cooking)
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4 1/2 cups seasoned croutons
2 cups (8 ounces) shredded cheddar cheese
1 medium onion, chopped
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 jar (4 1/2 ounces) sliced mushrooms, drained
8 eggs
4 cups milk
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
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Sprinkle croutons, cheese, onion, peppers, and mushrooms into two greased 8 in square baking dishes. In a bowl, combine eggs, milk, salt, mustard, and pepper. Slowly pour over vegetables. Sprinkle with bacon.
Cover and freeze one casserole for up to 3 months. Bake the second casserole uncovered at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.
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To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours. Remove from refrigerator30 minutes before baking. Bake, uncovered, at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean.

Frozen Peanut Butter Pie

Frozen Peanut Butter Pies
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2/3 cup peanut butter
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 cup milk
1 (16 ounce) container whipped topping
2 graham cracker pie crusts or chocolate graham cracker crust
chopped peanuts or extra graham cracker crumbs (optional)
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Mix all ingredients except pie crusts.Divide mixture equally between the two pie crusts.Top with chopped peanuts or graham cracker crumbs, if desired.FREEZE.Leave out or refrigerate to soften a bit before cutting.Store leftover in freezer.~This pie is so good. The original recipe said it made 3 pies but I could only get two?

Freezer Apple Pie

Freezer Apple Pie
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4 cups sliced apples
1/2 cup sugar
1/2 teaspoon cinnamon1 (9 inch) pie shell
3/4 cup flour
1/2 cup sugar
1/3 cup plus 2 tablespoons butter
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Toss the apples, 1/2 cup sugar, and cinnamon together in a bowl. Place in frozen pie shell. Mix the flour, 1/2 cup sugar in a bowl. Cut in 1/3 cup butter until crumbly. (I used a pastry blender and it made this so easy!) Cut 2 tablespoons of butterinto pats and place on top of the crumbly mixture. place in a 1-gallon freezer bag. Freeze until ready to bake. Remove from freezer bag. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees. Bake for 40 minutes longer. Yeild 6 servings

Pizza Burgers

Pizza Burgers
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1 & 1/2 pounds ground beef
1/2 cup parmesean cheese
1 teaspoon salt
1 teaspoon oregano
6 ounces tomato paste
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Slices of cheese, tomatoes, and bread of your choice.Combine first 6 ingredients and shape into patties. Broil until cooked. Place broiled patties onto slices of toasted bread. Top with cheese slice and tomato slice. Broil until cheese melts. Enjoy!You can add in different seasonings if desired depending on what you enjoy. You also have the option of freezing the patties to have for future use if you don’t want to cook them all at once, of if you just want to do a double recipe to stock up your freezer. Just be sure that they are individually frozen so you can only thaw as many as you want to cook.