Pasta House Salad copy cat

This is one of my favorite salads!!! Great for a potluck or Church dinner!!

1 head iceberg lettuce
1/2 head romaine lettuce
1 red onion (thinly sliced)
1 small can artichoke hearts in water (drained and crumbled into fourths)
1/4 cup grated Parmesan cheese
1 tomato (diced)

Dressing
4 tablespoons corn or vegetable oil
1 tablespoon olive oil
2 tablespoons red wine vinegar
salt and pepper, to taste

directions

In large bowl, combine the following: Break head of iceberg lettuce into quarters separating the layers. Break romaine lettuce into thirds. Add sliced onions, artichoke hearts, and grated parmesan. Toss and chill.

Pour dressing on a few minutes before serving--if you do it too far in advance the salad will wilt. Toss well before serving.

http://www.cdkitchen.com/recipes/recs/17/Pasta-House-Company-Salad91960.shtml

 

Slow-cooker Chicken Dressing

Ingredients:

1 cup chopped onion
1 cup chopped celery
1/4 cup oil
1 tbsp sage
1 tsp poultry seasoning
8 slices cups white bread torn into pieces
8 cups corn bread
2 cans cream of chicken soup
2 14 oz cans chicken broth
4 eggs lightly beaten
4 cups cooked chicken
8 tablespoons butter (for dotting on top)

Directions:
cook the onion and celery until tender in the oil. Add salt, sage and poultry seasonings; combine the breads in a large mixing bowl.

Stir in the cooked onion, celery, salt, sage and poultry seasonings.

In a small bowl combine the soup, broth, eggs, and chicken. Combine with other ingredients in a large bowl, mix well. Pour into a 5 qt Crock-Pot and cook on low for 7 hrs or on high for 3-4 hours

if you want a crusty top, pour into a baking dish and bake in oven at 400 degrees until brown and crusty

Overnight Breakfast Casserole

Overnight Breakfast Casserole

2 lb. package frozen hash brown potatoes, thawed
1/4-1/2 c. chopped onions (I omitted)
1 lb. cooked, crumbled sausage (I use Jimmy Dean regular but you can use what you like.)
2 c. shredded Cheddar cheese
8-10 eggs
3 c. milk
S&P to taste

Spray 9x13" dish with cooking spray. Mix potatoes and onions, salt and pepper and place in dish. Then spread cooked sausage on top; then cheese. Beat eggs and milk together and pour over top. Cover and refrigerate overnight. Bake uncovered for 1 hour at 350.

Broccoli and Cauliflower Salad

Ingredients:
1 head cauliflower
1 bunch broccoli
1 small onion, sliced and separated(I prefer red onion and I dice it,amount is up to you)
1/2 cup mayonnaise
1/3 cup vegetable oil (I use olive oil)
1/3 cup vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 slices bacon, cooked and crumbled
hand full of raisins
chopped nuts can be added or optional
Preparation:
Wash and trim broccoli and cauliflower. Break cauliflower and broccoli into florets. Combine remaining ingredients except bacon. Toss gently till well covered with the dressing mix and chill several hours or overnight Garnish with bacon.

Cheesy Mashed Potato Casserole

I found this here http://www.copykat.com/2010/12/24/cheesy-mashed-potato-casserole/

Yield: 8 servings.
Instant Mashed Potatoes – prepared according to package directions for 8 servings
3/4 cup sour cream
1 teaspoon dried chives
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 cup French’s Fried Onion Rings
3/4 cup shredded cheddar cheese
Preheat oven to 350 degrees. Prepare instant mashed potatoes according to the package directions. Add sour cream, chives, parsley, and pepper to mashed potatoes. Place mashed potatoes in a 1 1/2 quart casserole dish. Top mashed potatoes with cheddar cheese, and sprinkle the French’s Onion Rings around the edge of the casserole. Bake for about 20 minutes or until cheese melts.

This dish can be made ahead and then reheat later. If you are going to reheat this dish later, add the shredded cheese, but wait to top with the French Fried Onion Rings until you are ready to reheat this dish.

Baked Overnight French Toast

1/4 cup butter, room temperature
12 3/4 inch slices French bread
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar

In large bowl beat eggs, milk, sugar, syrup, vanilla and salt to blend. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
In the morning, preheat oven to 400F degrees.
Spread butter over bottom of heavy large baking pan with 1 inch sides. Remove bread from egg mixture and arrange slices in pan.
Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer.
Transfer cooked toast to plates and sprinkle with powdered sugar. Serve at once with warm maple syrup and chopped, toasted walnuts.

Cowboy Breakfast

I found this on this blog!!! http://thepost-itplace.com/2009/09/the-breakfast-to-beat-all-breakfastes/

5 pounds red potatoes, diced once cool
1 pound thick-sliced bacon, diced
3/4 cup green bell peppers, diced
1 onion, diced
8 ounces shredded cheese ( I used mexican blend)
6 large eggs

Boil the potatoes in a large pot of water until they start to feel soft, but not too soft. You want them to hole their shape when you dice them. before they cool completely you want to peel the skins off. Then dice them and set aside.

Fry the bacon in a large skillet over medium-low heat until the fat is rendered. You want to drain off some of the grease, but not all of it.

While you continue to brown the bacon add the green pepper and onion and cook thoroughly.

Add the potatoes to the pan and heat until the mixture is hot throughout.

Sprinkle the cheese over the top, letting it melt down into everything.

Stir in the eggs cooking them till done.

Mmmmm, trust me, you don’t need anything to go with it. Just serve it like it is. Well, unless you are like some people I know and have to have bread with every meal. Then you can throw some toast or a good old southern style biscuit on the side.

Ham Balls

15 Servings
Prep: 15 min. Bake: 1 hour


Ingredients
3-1/2 pounds ground ham
1-1/2 pounds ground beef
3 eggs, beaten
2 cups milk
3 cups graham cracker crumbs
2 cans (10-3/4 ounces each) tomato soup, undiluted
3/4 cup vinegar
2-1/2 cups packed brown sugar
1 teaspoon prepared mustard
Directions
In a large bowl, combine first five ingredients. Using a 1/3 cup measure (or 2 large serving spoons), shape mixture into 2-in. balls. Place in two large shallow roasting pans. Combine all remaining ingredients; pour over balls. Bake at 325� for 1 hour, basting frequently with sauce. Yield: about 15 servings.

Grits 'N' Sausage Casserole

This is a Taste of Home recipe that I found here http://www.tasteofhome.com/Recipes/Grits--N--Sausage-Casserole

10-12 Servings
Prep: 30 min. Bake: 1 hour

Ingredients
3 cups water
1 cup quick-cooking grits
3/4 teaspoon salt, divided
2 pounds bulk pork sausage, cooked and drained
2 cups (8 ounces) shredded cheddar cheese, divided
3 eggs
1-1/2 cups milk
2 tablespoons butter, melted
Pepper to taste
Directions
In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally.
In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining salt.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting. Yield: 10-12 servings.

Editor's Note: This casserole can be covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Cowboy Caviar

Ingredients:

* 1 (15.5 ounce) can pinto beans, drained
* 1 (15.5 ounce) can black-eyed peas, drained
* 1 (14.5 ounce) can diced tomatoes, drained
* 2 cups frozen corn kernels, thawed
* 1/2 medium onion, chopped
* 1/4 green bell pepper, finely chopped
* 1/2 cup chopped pickled jalapeno peppers
* 1/2 teaspoon garlic salt
* 1 cup Italian salad dressing
* 3/4 cup chopped cilantro (optional)

Directions:

Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

Ham Rollup Centerpiece

This is pretty for a bridal or baby shower, pot luck or whatever


1 large fresh pineapple
1 can pineapple chunks
Maraschino cherries

Ham Rollups

5 oz. thin sliced ham
8 oz. cream cheese, softened
1 Tbsp. finely chopped onion
1 tsp. horseradish
Dash Worcestshire sauce

Combine everything except the ham. Spread on ham slices and roll them up the long way (like cinnamon rolls). Chill several hours, cut into bite-sized pieces (about 1" thick). NOTE: Blot ham with paper towel before spreading with the mixture.

Cut bottom off pineapple if it doesn't stand up properly. On sharp toothpicks (I use the colored plastic kind), spear a cherry, then a pineapple chunk, then a ham roll. Decorate the pineapple by pressing the picks into the rind in a random pattern all over. Place pineapple on a platter and make a circle of parsley around it. Lay remaining assembled picks around on the platter.

Chocolate Mousse Dip

2 squares BAKER'S Semi-Sweet Baking Chocolate

1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided


PLACE chocolate in small microwaveable bowl. Microwave on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted.

ADD 1/2 cup of the whipped topping; stir until well blended. Gently stir in remaining 1 cup whipped topping; cover.

REFRIGERATE at least 30 min.

use those synder honey pretzel sticks for dipping SOOOOOOO GOOD

Loaded Potato Potluck Favorite

Makes 16 servings.

• 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
• 1 cup evaporated milk
• 1/2 cup sour cream
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups (8-oz. pkg.) shredded cheddar cheese, divided
• 6 slices cooked bacon, crumbled, divided
• Sliced green onions (optional)

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

Preheat oven to 350ºF. Grease 3-quart casserole dish.

Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand held mixer or mash by hand until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

COOK'S NOTES

This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350ºF for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

Broccoli Strawberry Salad

8 cups fresh broccoli florets
8 ounces Colby-Monterey Jack cheese, cut into 1/2-inch cubes
1 cup mayonnaise
2 tablespoons sugar
1 teaspoon cider vinegar
2 cups fresh strawberries, quartered
1/4 cup sliced almonds, toasted
Directions
In a large bowl, combine broccoli and cheese. In a small bowl, whisk the mayonnaise, sugar and vinegar. Pour over broccoli mixture and toss to coat. Gently stir in strawberries; sprinkle with almonds. Yield: 10 servings.



Nutrition Facts: 1 serving (1 cup) equals 297 calories, 26 g fat (7 g saturated fat), 30 mg cholesterol, 273 mg sodium, 9 g carbohydrate, 3 g fiber, 8 g protein.

Shrimp & Grits Casserole

This is souuuuuuthern!!!



4 C Chicken broth

1/2 t Salt

1 C Grits (not instant)

1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses

1 C Pepper Jack Cheese - shredded

2 T Butter

6 Green onions, chopped (reserve some for garnish)

1 Green or Red bell pepper, chopped did not use

1 Garlic clove, minced

2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish)**Yes, I used cooked. Some asked if the shrimp was rubbery and it was not. IF you have reservations, go ahead and use uncooked.

1 (10 oz) can Rotel, drained Used mild I did chop the tomatoes.

1/4 t Pepper

1/2 lb bacon, cooked & coarsely chopped

Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.)

Add 3/4 C of cheddar cheese and all of pepper jack cheese.

Saute green onion, green (or red) bell pepper, and garlic in butter. ***did not use green or red bell pepper

Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese.

Pour into 2 qt baking dish.

Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only, topped the casserole before serving

you can add all the shrimp to the grits instead of using them for garnish

Dorito Salad.

1 head lettuce - shredded
2 cups shredded cheddar cheese
1 bag cheese doritos - crushed
catalina salad dressing

Mix first 3 ingredients.
Add just enough catalina dressing to make it moist.
You can also add stuff like tomatoes, red onions, sour cream, black olives...this is always a hit, even with non-salad fans. It might have something to do with the doritos...

Monte Cristo Casserole

SERVES 12

1 cup nonfat milk
6 eggs or 1 1/2 cups egg substitute
2 (12 1/2 ounce) packages frozen French toast, slices,thawed
8 ounces deli ham, diced
8 ounces deli turkey, diced
4 ounces swiss cheese, grated
1/4 cup fresh parsley, snipped
1 tablespoon powdered sugar
blackberry jam
Preheat oven to 375^F.
Pour milk in a microwaveable container and heat until hot.
Whisk eggs in small bowl and add hot milk to eggs, blend.
Cut French toast into 3/4 inch cubes; place in a large bowl.
Pour egg mixture over bread cubes, toss gently, set aside.
Combine ham, turkey, cheese and parsley in a bowl.
Spray a 13x9x2 inch baking pan with cooking spray.
Layer half the french toast cubes with half the meat mixture in bottom of pan.
Repeat.
Let stand for at least 10 minutes (It can be held overnight.) Set at room temperature for a few minutes before baking-or bake a little longer if it's cold.
Bake 30-35 minutes until golden brown and set in center.
Cool 10 minutes.
Sprinkle with powdered sugar.
Cut casserole into squares.
Serve topped with blackberry jam

Layered Chicken Enchilada Bake

Serves: 6 - 8

Ingredients:

6 cooked chicken breasts, cubed
1 26 oz. family size can of Cream of Chicken Soup
1 cup chicken broth
1 16oz. bottle of 505 Southwestern Green Chile Sauce or similar sauce
1 4 oz. can of diced green chiles
3 cups shredded colby jack cheese
20 - 25 corn tortillas

Directions:

Prepare the sauce by combining the cream of chicken soup, chicken broth, green chile sauce, and green chiles.

Prepare the corn tortillas by placing 2 tablespoons of vegetable oil in a sauce pan, then slightly heating the tortillas. This will soften them up. Then tear each tortilla into quarters.

Using a deep 9x13 casserole dish, place 1 cup of the sauce in the bottom, then begin layering your casserole. The layers (you are shooting for 3) begin with 2 layers of tortillas randomly placed on top of each other to keep them from seeming too dense, next chicken, then sauce (you should have enough sauce left to do about 2 cups on each layer), and end with cheese. Start over with your 2 layers of tortillas and do 2 more complete layers, if your dish is deep enough.

It will look like this:

Sauce

Tortilla
Tortilla
Chicken
Sauce
Cheese

Tortilla
Tortilla
Chicken
Sauce
Cheese

Tortilla
Tortilla
Chicken
Sauce
Cheese

Hopefully you'll end on a perfect note of 3 perfect layers with no ingredients leftover. But we all know, it's not a perfect world. So just do your best. :-)

Bake the casserole in the oven at 350 degrees for 30 minutes. Then allow ATLEAST 10 minutes for your casserole to cool and set up. 15 - 20 minutes is ideal, but sometimes we are just too impatient. Trust me - it is worth the wait. Everything will come together and firm up and you won't have sauce running all over the place when you dish it up.

Cinnamon Red-Hot Salad

Ingredients:
1 c. hot water
2/3 c. cinnamon red-hot candies
1 pkg. lemon gelatin
1 1/2 c. sweetened applesauce
1 pkg. cream cheese
1/2 cup nuts
1/2 cup celery
1/2 cup mayonnaise
Directions:
Pour hot water over red-hot candies. Add lemon gelatin and applesauce. Pour half of the
mixture in an 8 inch pan, or large bowl. Spread cream cheese, nuts, celery, and
mayonnaise over firm gelatin. Add the remaining mixture.
Or, pour the entire mixture into a large serving bowl. When the mixture is almost firm
gently fold in the cream cheese, nuts, celery and mayonnaise.

Classic 7-Layer Salad

Ingredients:
1 head Romaine lettuce, finely torn, dry
1 head cauliflower, broken into little bite sized pieces
1 lg bermuda or vidalia onion, very thinly sliced
1 lb. bacon, fried crisp and crumbled
1/4 c. sugar
2 c mayonnaise
1/2 c. grated parmesan cheese
Directions:
Starting with the lettuce, and following in order listed, layer each ingredient in a large
glass bowl. Cover and refrigerate overnight.