Pap-Pap's Hot dog sauce

1 pound hamburger                       

 8 oz. tomato sauce                         

1 tsp. cayenne pepper                  

1 tsp. salt                                            

1 tsp. cumin                                       

1 tsp. oregano                                  

2 medium onions (chopped)
16 oz. of water or 4 oz. water +12 oz. beer
1 tsp. dried hot pepper
1 tsp. chili pepper
1 tsp. garlic powder
1 tsp. basil

Brown the hamburger add chopped onion when hamburger is almost done. The add remaining ingredients. Simmer for at least 1 and ½ hours until it thickens up. Adjust hotness if you want but this is what your dad made.

*** Cut spices in half!

Two Timin Pasta Bake

Got this recipe from here.

TWO TIMIN’ PASTA BAKE

1 box penne pasta

1 (15 oz.) jar Alfredo sauce

1 (24oz.) jar Marinara sauce

2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

Cook pasta according to directions and drain.  Mix the sauces together in a large bowl.

Add the mozzarella and stir to combine.  Then toss in the penne and toss to coat.

Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly.  Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes. 

Sliced Baked Potato

 Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

*** Recipe from here

CHICKEN BROCCOLI SUPREME

 FRENCH CHICKEN BROCOLLI SUPREME

Ingredients:

  1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
 3 cups cooked chicken breasts  – Break up in small pieces
 3 cups Grated Cheddar Cheese divided
 2 tubes Ritz Crackers
 1  stick melted butter

 1 tablespoon poppy seeds

  SAUCE:
 1/3 C. Butter melted
 1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
 1/3 C. Chicken Broth
1/4 tsp. Salt
 1/4 tsp Pepper
 2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

 Directions:

In greased 13×9 pan, layer the broccoli and chicken, then set aside.
In saucepan over medium heat, combine the melted butter(1/3 C), cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter (1stick), and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

This recipe came from:

Get off your Butt and Bake

Chicken Chili

(Barefoot Contessa- http://www.foodnetwork.com/recipes/ina-garten/chicken-chili-recipe/index.html)

Ingredients

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

For serving:

• Chopped onions, corn chips, grated cheddar, sour cream

Directions

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Chicken Soup

From Betty Crocker

http://www.bettycrocker.com/recipes/chicken-noodle-soup/3a0de78e-235c-434b-99e1-4322b008a6a4

Chicken and Broth

1

cut-up whole chicken (3 to 3 1/2 lb)

4 1/2

cups cold water

1

teaspoon salt

1/2

teaspoon pepper

1

medium celery stalk (with leaves), cut-up

1

carrot, cut up

1

small onion, cut up

1

parsley sprig

Soup

2

medium carrots, sliced (1 cup)

2

medium celery stalks, sliced (1 cup)

1

small onion, chopped (1/4 cup)

1

tablespoon chicken bouillon granules

1

cup uncooked medium egg noodles (2 oz)

Chopped fresh parsley

• 1 Remove excess fat from chicken. In Dutch oven or stock pot, place chicken, giblets (except liver) and neck. Add remaining chicken and broth ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• 2 Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim and discard fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.
• 3 Add enough water to broth to measure 5 cups. In Dutch oven, heat broth, sliced carrots, sliced celery, chopped onion and bouillon granules to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrots are tender.
• 4 Stir in noodles and chicken. Heat to boiling. Reduce heat to low; simmer uncovered 7 to 10 minutes or until noodles are tender, stirring occasionally. Sprinkle with parsley.

Banana Bread

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

Method

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Yield: Makes one loaf.

*** Not sure where I saw this recipe first.

Red Lobster Cheddar Rolls

Ingredients:

2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese

Bush on Top:

2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt

Directions:

1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Mexican Corn

Ingredients

• 2 (15.25 ounce) cans whole kernel corn, drained
• 1 (8 ounce) package cream cheese
• 1/4 cup butter
• 10 jalapeno peppers, chopped
• 1 teaspoon garlic salt

Directions

1. In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

Slow cooker Buffalo Chicken Wraps

	Chicken breast
1/2	teaspoon salt
3/4	cup buffalo wing sauce (from 12-oz jar)
3/4	cup ranch dressing
1	package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
3	cups shredded lettuce

1. 1 In 1 1/2-quart slow cooker, place chicken; sprinkle with salt.
2. 2 Cover; cook 6 to 7 hours (if slow cooker has heat settings, use Low).
3. 3 With slotted spoon, remove chicken from slow cooker and place on cutting board; discard liquid in slow cooker. In slow cooker, mix buffalo wing sauce and 1/4 cup of the ranch dressing. With 2 forks, shred chicken. Return chicken to slow cooker; stir gently to mix with sauce.
4. 4 To serve, spread each tortilla with 1 tablespoon remaining ranch dressing; top each with about 1/2 cup chicken mixture and about 1/3 cup lettuce. Roll up tortilla; secure with toothpicks
5.  
6. http://www.bettycrocker.com/recipes/slow-cooker-buffalo-chicken-wraps/1ac03b17-4a89-40d1-82ea-1a0a48138fff?WT.dcsvid=NTI4NDgxNjk3NAS2&rvrin=FD608838-A057-4989-B646-78149A9F4758&WT.mc_id=Newsletter_DME_05_15_2011

Baked Penne

This is a very tasty dish, reminiscent of lasagna. It makes a HUGE amount, so if you have a small family, you could divide it into two dishes and freeze half.

Ingredients:
1 lb turkey Italian sausages, casings removed
12 ounces lowfat ricotta cheese (about 1½ cups)
1/4 t. ground black pepper
12 ounces part skim mozzarella cheese, shredded (about 3 cups)
3 ounces Parmesan cheese, grated (about 1½ cups)
1½ lbs ziti or other short, tubular pasta (I use Ronzoni Smart Taste Penne for the added fiber)
4½ cups spaghetti sauce (I use Hunts Herb and Garlic)

Directions:
1. Bring 6 quarts of water to boil in a large pot over high heat.

2. Meanwhile, cook sausage in a 12-inch nonstick skillet over medium-high heat, breaking the meat into small pieces with a wooden spoon, until the sausage loses its raw color, about 5 minutes. Drain the sausage on a paper-towel-lined plate and set aside.

3. Mix ricotta cheese and ½ tsp. pepper together; set aside. In a separate bowl, toss the mozzarella and Parmesan together until combined; set aside.

4. Add the pasta to the boiling water and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes. Reserve 1½ cups of the pasta cooking water, then drain the pasta. Return the drained pasta to the pot and stir in the marinara sauce, sausage, and reserved pasta cooking water.

5. Pour half of the sauced pasta into a 13×9-inch baking dish. Drop large spoonfuls of the ricotta mixture evenly over the pasta, then pour the remaining sauced pasta over the ricotta layer. Sprinkle the top of the penne evenly with the mozzarella mixture.

6. Adjust oven rack to middle position and heat oven to 400°F. Cover dish tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until pasta is completely heated through, 25 to 30 minutes longer.


Makes more but on recipe builder for 12 servings...  pp+ 7
 I got this recipe from this blog:
http://thematzats.blogspot.com/2010/01/baked-penne-with-italian-sausage.html

crock pot chicken salsa

Ingredients:
4 boneless, skinless chicken breasts
1 cup fresh salsa
1 package taco seasoning
1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup (I used chicken)
1/2 cup reduced fat sour cream

Directions:
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup; pour over chicken. Cook on low for 6 to 8 hours. Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas.

French Toast Bake

PREPARE THE DAY BEFORE SERVING!

5tbs butter
2lg baking apples (peeled, cored, sliced)
1c firmly packed dk brown sugar
1tsp cinnamon
8 1"thinck slices lg fr bread
3 large eggs
1cmilk
1tsp vanilla
2tab drk corn syrup


In skillet, melt butter. 
add apples and cook until tender. 
add brown sugar and corn syrup and cinnamon to apples.  cook until sugar dissolves. 
Pour apple mixture into 9x13 baking dish and spread evenly.  arrange bread slices in single layer on top of apple mixture.

In bowl whisk eggs, milk and vanilla.  Pour over bread slices. 
cover with plastic wrap and refrigerate overnight.

Next day- heat oven to 375.  Remove plastic and bake 30-35 minutes cool 5 minutes and invert onto serving platter

Brown Sugar Carrots

Brown Sugar Carrots

1 lb baby carrots

1/2 cup brown sugar

1/2 cup water

2-3 T butter

Salt and Pepper to taste

Cut carrots in half lengthwise. Cover with water and add butter, sugar, salt and pepper. Heat over med-high heat. Cook 15-20 minutes or until carrots are softened and most of the liquid is gone.

Summer pasta salad

8oz pasta
2 tbs OO
4 cloves garlic thinly sliced
1pkg cherry tomatoes, halved
3tbs fresh basil
parm cheese

cook pasta and drain
heat OO in wide skillet over medium- low heat, add garlic and stir until golden, about 2 minutes
add tomatoes, increase heat to medium high and simmer until tomatoes are softened and juicy about 6 minutes. 
stir in pasta and basil

crock pot fettuccine alfredo

This is SOOOO good:

(Do I say this about everything? I think I might.)

boneless, skinless chicken breasts

1 packet of dry Italian dressing

1 can of cream of chicken dressing

1 bar or container of cream cheese

1 box of pasta (I prefer thin spaghetti)

In crock pot:

About 2 or 3 split boneless skinless chicken breasts.

1 cup water

1 packet of dry Italian dressing mix

Mix together.

Cook till done.

(High two hours, Low four)

In saucepan, mix a bar of cream cheese with a can of cream of chicken soup, till all melted together.

When chicken is done in slow cooker, pour the cheese/soup mixture on top and cook another couple hours.

Make a box of thin spaghetti pasta, and spoon chicken mixture over top on individual plates.

Slow Cooker Chicken Fettucine

boneless, skinless chicken breasts

1 packet of dry Italian dressing

1 can of cream of chicken dressing

1 bar or container of cream cheese

1 box of pasta (I prefer thin spaghetti)

In crock pot:

About 2 or 3 split boneless skinless chicken breasts.

1 cup water

1 packet of dry Italian dressing mix

Mix together.

Cook till done.

(High two hours, Low four)

In saucepan, mix a bar of cream cheese with a can of cream of chicken soup, till all melted together.

When chicken is done in slow cooker, pour the cheese/soup mixture on top and cook another couple hours.

Make a box of thin spaghetti pasta, and spoon chicken mixture over top on individual plates.

Chicken and Rice bake

Make 1 package of Uncle Ben's chicken flavored rice (or Knoor's rice). Spread it in the bottom of a 9x12 baking dish. Season and put 3-4 chicken breasts on the rice. Combine and mix 1 can of cream of chicken soup and 1/3 can of milk and pour over chicken and rice. Bake in 350 degree oven for 60-90 minutes (I do 60 but ovens are different), or until chicken is cooked through. So good, and so easy. Leftover taste great as well.

Cook covered

spaghetti pie

8 oz pkg spag. broken into 2 pieces
2 tbs butter
1/3 cup parm cheese
1/2 tsp salt
1/4 tsp pepper
1 egg well beaten
1 1/2# ground chuck
1 med onion chopped
1/4 cup green pepper chopped
2 tab veg oil
1 26 oz jar thick pasta sauce
1 tsp sugar
1/2 tsp oregano
1/2 tsp garlic salt
1 cup cottage cheese
4-8oz shredded moz

cook spag as package says, drain and place in 9x13 dish. Stir in butter, parm cheese, salt, pepper, and egg until thoroughly combined. spread evenly in pan.

Suate green chuck, onion, green pepper in oil until meat is brown; drain oil. Stir in sauce, oregano, garlic salt

Spread cottage cheese over spaghetti, top with meat mixture. Bake at 350 for 30 minutes. Then sprinkle moz on and bake until melted and starts to brown (I broil to spead up process). Let stand 15 before cutting.