Tater Tot Casserole

Tator Tot Casserole
2-3 cups frozen tater tots (no need to thaw)
1 cup chopped onions, sauteed in butter (I just use dry onion flakes)
1 can cream of chicken soup
1 small jar Cheese Whiz
1 1/2 pounds ground beef, browned and drained
1 can of water

Put tater tots in large baking dish. Pour meat and onions over tater tots. Heat soup, water, and Cheese Whiz. Pour over meat and onions. Bake at 350 for 30 minutes until bubbly.


*** I saw this Recipe when I did a recipe hop and this is a dish that I had a lon time ago when I was in florida with my roomate from college. her Grandmother made it and I just loved it.... may have to try this again soon:)

Potato Casserole

Potato Casserole
20 oz. hashbrowns, thawed
1 stick margarine or butter
1 tsp salt and 1 tsp pepper
1 8 oz. container of sour cream
2 cups grated cheddar cheese
1 can cream of chicken soup
2 cups crushed cornflakes

Combine all in a bowl and mix well. Pour into a greased 9x13 dish and top with crushed cornflakes. Bake at 350 for 45 minutes. Done!


Haven't tried this yet....

Ritz/Ranch dressing Chicken

Hidden Valley Ranch Crispy Chicken

1/2 c. butter
ritz craker crumbs
3/4 c. Parmesan cheese
1 pkg. of Hidden Valley Ranch salad dressing mix (powder)
Make sure that you use the powdered mix and not the actual dressing. It's in the same aisle as the regular ranch.

Combine Ritz crumbs, Parmesan cheese and dressing mix in a zip-lock baggie- set aside. Melt butter. Dip chicken in melted butter and then coat chicken with crumb mixture. Put the piece of chicken in the baggie (one at a time), seal it up, and shake it until it's coated. Bake uncovered at 350 degrees for 45 minutes.

I like to cut my chicken breasts in half to make them thinner, so if you do that, it doesn't need to cook for 45 minutes. For me, it's 25-30mins, but if you make this way, just see what works for you and your oven.

Baked Ziti

1 pound ground beef (optional)
3 cups ziti cooked and drained (I use whatever kind of pasta I have in my pantry!)
1 (26-ounce) jar spaghetti sauce
8 ounces shredded mozzarella cheese
3/4 cup grated Parmesan cheese, divided (Sometimes, if I don't have these cheeses I just use a Mexican four cheese blend that I ALWAYS have in my fridge. It is still yummy!)

Instructions:
Preheat oven to 375 degrees.
In a large skillet, brown meat and drain. Stir in ziti, spaghetti sauce, mozzarella cheese and 1/2 cup Parmesan cheese. Spoon into 9-by-13-inch baking dish. Top with remaining 1/4 cup Parmesan cheese. Cover and bake 20 minutes.


Another recipe....

• 1 box Ziti noodles
• 1 Can Del Monte Traditional Sauce
• 1 Ricotta Cheese (16 oz)
• 1 tablespoon of basil, 1 tablespoon of oregano
• 1 cup Mozzarella Cheese
• Parmesan cheese

Preparation:

Cook ziti according to directions. Put in 9" X 13" pan. Mix in Ricotta cheese and seasonings. Mix in Mozzarella cheese. Pour sauce over top. Bake in 350° oven for 45 minutes. Sprinkle with Parmesan cheese, serve. Delicious!

Cheese Soup

1 C. chopped onion

4 C. water

4 bouillon cubes

1 C. chopped celery

1 C. diced carrots

2 1/2 C. diced potatoes

1 lb. Velveeta- I would do 1/2 next time and add a little more as you would like.... a little to rich for me...

2 cans cream of chicken soup

Boil water, bouillon, onions and celery until tender. Add carrots and potatoes and cook until tender. Add more water if necessary and cook for 10-15 more minutes. Add cream of chicken soup and Velveeta. Stir often to prevent scorching.

potpie

small (individual) baking metal tins
1/2 bag of frozen mixed veggies
1 can cream of chicken soup
1/2 cup of milk
Rot. chicken or shredded chicken breasts
garlic salt
pepper
frozen pie crust

Makes 4 mini pies

spray tins
split dough into pieces to fill tins and for tops
mix soup and milk
add chicken,veggies, garlic salt, pepper
mix altogether
seperate into tins with crust in them
cover with crust and slit top

bake at 375 according to crust directions, so crust is cooked

white sauce for scallops

1/4 cup white wine
1/4 cup white wine vinegar
1 tablespoon shallots
1/2 cup heavy cream
3/4 cup butter


In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.