September Recipes are Here!!!

CHEESY POTATO SOUP by Alison Waters

*3lbs potatoes

*2 cans cr. of mushroom soup (no water added) ~ (i've also used the garlic mushroom soup)

*1 tsp italian seasoning

*1/4 c green onion

*1 c milk

*1 c shredded cheddar cheese

*8 oz sour cream

*3-4 slices of bacon, cooked

** peel and cut potatoes into bite size pieces ~ boil until fork tender ~ in crock-pot combine all ingredients and potatoes ~ cook on high 1 and 1/2 hrs.

**i like to serve with rolls or grilled sandwiches

Egg Rolls by Emilee Anderson

1 lb ground pork, fried

2 grated carrots

2 spears chopped celery

1 diced onion

1/4-1/2 head of cabbage shredded

(I actually use a coleslaw kit instead of doing individually cut veggies of carrots, celery and cabbage, but I'll leave that up to you.)

Cover and let steam about 15 min over med-low heat. Sprinkle with salt and pepper.

Put 1/2 cup of filling in each egg roll wrapper (wrappers are found in the produce section).

Sweet & Sour Sauce

3/4 cup sugar

2 T. corn starch

1/3 cup water

1/3 cup vinegar

2 T. soy sauce

Cook until think and bubbly.

Dip egg rolls into sweet & sour sauce and enjoy!

Chicken Parmesan by Tiffany Gremmert

1 egg beaten

4 chicken breasts

½ C Italian seasoned dry bread crumbs (I use plain and add lots of Italian seasoning)

2 tbsp butter

2 C spaghetti sauce

½ C shredded mozzarella cheese

1 tbsp grated parmesan cheese

Melt butter in skillet. Dip chicken into egg then coat in bread crumbs. Cook in skillet over medium heat in hot butter. Cook both sides 10 minutes or until browned. Remove; set aside.

In same skillet, heat spaghetti sauce to boiling. Add chicken. Reduce heat to low. Cover; cook 5 minutes. Sprinkle with cheeses. Cover; cook until cheese is melted. Serve over spaghetti noodles.

Hash Brown Quiche by Kristi Aase

Ingredients

• 3 cups, shredded frozen hash browns, thawed and drained
• 4 tablespoons (1/2 stick) butter, melted
• 3 large eggs, beaten
• 1 cup half-and-half
• 3/4 cup diced cooked ham
• 1/2 cup diced green onions
• 1 cup shredded Cheddar
• Salt and freshly ground black pepper

Directions

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Spinach & Bowtie Pasta by Shoko Malsom

Makes 6-8 servings

Ingredients:

1 lb. lean ground beef

1 bunch of spinach, washed and chopped

(or 10 oz. bag of baby spinach)

3 garlic cloves, chopped

2 Tbsp olive oil

10 oz. box of Bowtie Pasta

1 tsp Italian seasoning

1 cup Parmesan cheese

Salt & Pepper to taste

Directions:

1. Cook pasta according to package directions.

2. While pasta is cooking, in a large non-stick skillet heat olive oil, once hot add chopped garlic. Cook for 1-2 minutes (careful not to burn it!) & add ground beef, cook until brown.

3. Once the meat is cooked, add spinach, Parmesan cheese, Italian seasoning, and salt & pepper until spinach is wilted and cheese is melted.

4. Toss spinach mixture and pasta together and serve.

*Ground beef can be substituted with ground turkey or use ½ lb. ground beef and ½ lb. ground turkey. I personally think it tastes better if some ground beef was used for this dish! This a super easy dish that you can make for your family on a busy night and kids won’t mind the spinach at all!

Chicken Broccoli Casserole

by Krissy Moore

Ingredients

2-3 cups cooked and chopped chicken

1 cup water

1 cup rice

1 stick melted butter

1 10oz package broccoli (thawed) or use fresh broccoli cut in small pieces

1/2 cup chopped celery

1/2 cup chopped onion

1 can cream of mushroom soup

1 cup (8oz.) Jar cheeze whiz

Topping- French's Fried Onions

Directions

Using a 9x13 pan, mix all ingredients together except the fried onions. Top with French's Fried Onions.

Bake at 350 degrees uncovered for about 1 hour or until brown on top and bubbly.

Tips-

Cooking a pkg. of chicken breast with 1 can of chicken broth in the Crockpot for at least 3-4 hours on high works and tastes best. You can make this ahead of time. I have also put this chicken in the freezer after cooking it and pulled it out of the freezer to add to the recipe.

Hope you enjoy it as much as we do!! It's a yummy comfort food and great as leftovers or frozen in individual serving to reheat for lunch on another day.

Taco Pie by Sandy Gripshover

1 pound hambuger meat

1 package taco seasoning

1/2 cup tomato sauce

1 1/2 cups fritos chips

1 can crescent rolls

6 slices cheese

1 small container sour cream

1/2 cup water

brown hambuger meat and drain well..

add taco seasoning, water, and tomato sauce

crush fritos

press rolls in a pie pan to make crust

sprinkle half of the fritos and pour in the meat mixture

spread sour cream

then layer the cheese

sprinkle the remainder of the fritos on top

bake at 375 for about 20 minutes

Quiche by Thu Blackwell

For 2 pies:

12 eggs

1 bag of italian blend shredded cheese

3 c heavy cream

salt and pepper to taste

1 package bacon, chopped

1/2 bag fresh spinach, chopped

2 pie crusts (I like Marie Callenders premade pie crusts)

Preheat oven 350*.

Cook bacon until crispy and set aside.

Mix together eggs, s&p and cream.

In both pies: layer spinach, bacon and cheese. Repeat bacon, spinach and lastly cheese.

Carefully pour in the egg mixture.

Bake for 1 hr. - 1 1/2 hrs at 350* or until toothpick comes out clean.

Serve with salad on the side!!

Kona Chicken by Sharman Pope

6 boneless skinless chicken breasts

1/4 cup brown sugar

1/2 cup soy sauce

2 cloves garlic, minced

2 TBSP olive oil

1 tsp dry ginger

1/4 tsp black pepper

Mix all above ingredients until well blended. Add chicken to sauce. Stir well. Refrigerate at least 6 hours, (overnight is better.) Place chicken on outside grill. Remove from grill. Place on baking sheet. Top with 1 slice (1/8 inch thick), 1 slice Provolone Cheese, 1 slice pineapple, and 1 maraschino cherry in center. Broil until cheese starts to melt. Serve warm. Works great with Uncle Ben’s Wild Rice.

Grilled Chicken Thighs with Tropical Salsa by Stacey Ro

Cooking Spray

1 teaspoon garlic powder

1 teaspoon ground cumin

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

8 skinless, boneless chicken thighs (about 1 1/4 lbs.)

2 cups cubed fresh pineapple (about 1/2 pineapple)

1/2 cup fresh corn kernels (about 1 ear)

1/3 cup finely chopped red bell pepper

1/4 cup thinly sliced fresh basil

3 TBSP finely chopped red onion

1 TBSP cider vinegar

1 teaspoon sugar

1. Heat a grill pan over medium-high heat;lightly coat with cooking spray. Combine garlic powder, cumin, 1/2 teaspoon salt, and pepper in a small bowl. Sprinkle over chicken. Add chicken to pan;cook 10 minutes on each side or until done.
2. Meanwhile, combine remaining 1/4 teaspoon salt, pineapple, and remaining ingredients in a medium bowl. Serve Salsa over chicken.

Stuffed Pizza Rolls by Holly Bludworth

Recipe from ourbestbites.com

1 roll refrigerated pizza dough (or your own) - can use regular or thin crust

marinara/pizza sauce

2T grated Parmesan cheese

1T. olive oil or melted butter

1/2t. garlic powder

1t. dried Italian seasoning

mozzarella cheese, diced or grated - I also use cheddar

pizza toppings of your choice: i.e., ham and pineapple, pepperoni slices, sausage, etc.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees.

Unroll your pizza dough package. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. NOTE: You're not putting the marinara sauce on the dough - it's for dipping after! Eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.

Carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and them place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

Cook them for 15-20 minutes or until golden brown on top.

Serve warm with warmed marinara sauce on the side for dipping and a side salad.