White Brownies- Christa

Chess Squares

1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar

Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

Spinach Artichoke Dip- Christa

Spinach Artichoke Dip

Author: Stacey

Recipe type: appetizer

 

Spinach Artichoke Dip is an incredibly tasty appetizer and super easy to make in the crock pot!

Ingredients

• 1 14.75 oz jar of artichoke hearts
• 8 oz cream cheese
• 1 cup grated parmesan cheese
• 8 oz sour cream
• 1 package chopped frozen spinach
• 4 cloves garlic
• salt and pepper to taste

Instructions

1. Defrost the spinach in the microwave (about 5 minutes)
2. Mix all of the other ingredients in the crock pot
3. Add hot spinach to crock pot
4. Stir well
5. Cook on high for 1½-2 hours, or until it warm throughout
6. Stir and serve

Overnight Spinach Manicotti- Christa

Ingredients

• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 2 egg whites
• 2 teaspoons minced fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 4-1/2 cups meatless spaghetti sauce
• 3/4 cup water
• 1 package (8 ounces) manicotti shells

Directions

• In a large bowl, combine the ricotta cheese, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg whites, parsley, salt, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup in an ungreased 13-in. x 9-in. baking dish. Stuff uncooked manicotti shells with ricotta mixture; arrange over tomato sauce. Top with remaining sauce. Cover and refrigerate overnight.
• Remove from the refrigerator 30- minutes before baking. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 7 servings.

Tater Tot Casserole- Christa

Tater Tot Casserole
1 bag tater tots
1 lb ground beef
2 cans cream of mushroom soup + 1/2 can milk
1 can green beans

Mix all ingredients in a 9x13 pan.  Bake 375 degrees 30 minutes.

Autumn Apple Salad- Christa

4 apples, chopped
8 oz vanilla yogurt
1/2 cup craisins
1/4 cup chopped nuts
marshmallows

Mix all together, add marshmallows just before serving.

Mango Chicken and Coconut Jasmine Rice- Christa

Easy Mango Chicken

3 chicken breasts (boneless and skinless, I use 3 large breasts)
1 can corn, drained
1 can black beans, drained and rinsed
2 cups mango salsa
Cumin to taste
Lemon Pepper to taste
Cook chicken in Crock pot until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.
Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
Serve over coconut jasmine rice. Garnish with cilantro or parsely, if desired.



Coconut Rice (rice cooker version)

2 cups Thai jasmine-scented white rice (note that other types of rice, such as brown rice, do not work for this recipe)
1 1/2 cups good-quality coconut milk
2 cups water
1/2 tsp. salt
1 tsp brown sugar *ALREADY ADDED TO YOUR RICE :)
Place rice in rice cooker. Add the water, coconut milk, sugar and salt. Stir well (use a plastic or wooden utensil to avoid scraping off the non-stick surface).
Cover and set to cook.
Once your rice cooker switches to “warm” mode, allow another 8-10 minutes for rice to finish “steaming”. This will ensure your coconut rice is fully cooked and pleasantly sticky.
Gently fluff with chopsticks before serving.  Serves 4

Grandma Mottishaw's Potato Salad- Christa

Grandma Mottishaw's Potato Salad (serves 2)

My cute grandma gave me this recipe when I got married (hence the "serves 2" part- that's so adorable that she would size it down for me)... it's the salad she made for every family gathering. It's absolutely the ONLY potato salad recipe I like. I usually double or triple this recipe now for my huge family of 8.

2 lg potatoes
1 can sliced olives
1 celery stick- chopped
3 hard boiled eggs
2 chopped dill pickles
green onions or onion flakes
salt and pepper to taste
3/4 c. mayonaise (miracle whip works too)
1/4 c. pickle juice

Boil potatoes until tender (not mushy) Let stand until cool- then peel. Slice potatoes into 1/2" cubes. Place in bowl. Add olives, pickles and celery Chop 2 eggs and add to mixture. Add onions salt and pepper to taste. Mix mayonaise and pickle juice, add to mixture. Mix well and allow to stand. Slice remaining egg and add as garnish to top of mixture (sprinkle with tiny amount of paprika if desired). Place in refrigerator until cold.

Ham and Swiss Sliders- Christa

Ingredients:

For the sandwiches:

24 slider rolls (mini Hawaiian rolls are also recommended)

24 slices honey ham

24 small slices Swiss cheese

Mayonnaise



For the sauce:

1½ tbsp. yellow mustard

8 tbsp. butter, melted

1 tbsp. finely minced onion (or 2 tsp. dried minced onion)

½ tsp. Worcestershire sauce

Poppy seeds, for sprinkling



Directions:

Preheat the oven to 350˚ F. Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.



To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.

Italian Vegetables- Amy

Italian Vegetables

 

1 zuchini, sliced

1 yellow squash sliced

¼ onion, sliced

1 TB oil or butter

1 tomato cut into wedges

¼ tsp each: salt, garlic salt, pepper, basil

Parmesan cheese

 

Sautee zucchini mixture in 1 TB butter or olive oil for  a few minutes. Add tomatoes and cook 1 more minute. Sprinkle parmesan cheese on top.

Ravioli Pie- Amy

Ravioli Pie

Cooked Ravioli

Cooked Meatballs

1 jar spaghetti sauce

Mozzarella cheese

 

Boil Ravioli for 3 minutes, drain

Place a little sauce on bottom of 9x13 pan, put meatballs and ravioli in pan.  Pour sauce over all of it, sprinkle with cheese.  Bake covered 350*  20 minutes