Marvelous Recipes

I keep telling myself  I’m going to get organized like Connie at Meal Planning with Connie, and make up a weekly menu, but somehow I never get around to it! I guess I am just too set in my ways! Connie has some really great tips on getting organized in the kitchen as well as some great recipes, so be sure to hop over for a visit and check it out!

It was late in the afternoon yesterday and I needed to come up with something tasty for dinner. I literally made this up as I went, using whatever I found that I thought would go good together. I am still amazed at how good this turned out! I think it is one of my best quick-fix meals! My family said it is a definite “keeper” and they want to have it again soon!

6 slices bacon
1 pound bulk pork sausage (I used hot)
1/2 pound lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup roasted red bell pepper, drained (from jar)
1/2 teaspoon ground black pepper
3 cups water
2 envelopes (0.87 oz) brown gravy mix
1 cup elbow macaroni
1 cup ricotta cheese
1 cup shredded cheddar cheese

In a large skillet over medium-high heat, cook bacon until crisp; drain & crumble. Set aside. Discard drippings.

In same skillet, cook sausage, ground beef, onion and garlic till meat is no longer pink and onions are tender, about 15 minutes; drain & return to skillet.

Stir in roasted red bell pepper, black pepper, water, brown gravy mix and elbow macaroni. Bring to a boil; reduce heat to medium; cover and cook 10 to 12 minutes or until elbow macaroni is tender.

Stir in the ricotta cheese until well blended; cook until heated through. Sprinkle with cheddar cheese and crumbled bacon. Let stand, uncovered, for 10 minutes or until cheese is melted. Makes 6 servings.

Emily

This recipe has been a family favorite for many years. It is one that gets requested over and over. If you should be lucky enough to have left-overs, (I seldom do), it tastes even better the second day!

1 (14 oz) package frozen broccoli florets, thawed
2 cups cooked chicken, cubed
1 (10.5 oz) can cream of chicken soup
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon curry powder
1/2 teaspoon ground black pepper
1 cup shredded cheddar cheese
1 sleeve (from 15 oz box) whole wheat crackers, crushed ( I use Ritz)
2 tablespoons butter or margarine, melted

1. Preheat oven to 350 degrees F.

2. Spread the thawed broccoli in bottom of a greased 11×7-inch (2-qt) baking dish. Sprinkle the chicken over the broccoli.

3. In a large mixing bowl, combine the soup, mayonnaise, lemon juice, curry powder and black pepper. Pour over the chicken. Sprinkle cheddar cheese on top.

4. In a small bowl, combine the crushed Ritz crackers and melted butter or margarine. Sprinkle evenly over the cheese.

5. Bake, uncovered, for 30 minutes or until bubbly around the edges. Makes 6 servings.

Emily

If you like BLT’s, you are sure to enjoy this creamy bacon and tomato flavored dip!

3/4 cup sour cream
3/4 cup mayonnaise
1 cup shredded cheddar cheese
1 cup chopped seeded tomatoes
6 bacon strips, cooked and crumbled
Crackers or chips

In a large bowl, combine the sour cream, mayonnaise, cheddar cheese, tomatoes and bacon. Sprinkle the top with extra crumbled bacon and chopped tomatoes, if desired. Cover and refrigerate until ready to serve.

Serve with your favorite crackers or chips. Makes 3 cups.

Emily

The perfect appetizer for any occasion! Quick and easy to make, these delicious little bites will disappear in a jiffy!

1 (8 oz) package refrigerated crescent rolls
16 mini smoked sausages
1/2 cup shredded cheddar cheese

Preheat oven to 375 degrees. Unroll the crescent dough and separate at perforations. Cut each triangle shaped crescent in half lengthwise. Place one mini smoked sausage on the widest end of cut dough; roll dough around mini sausage. Place on a foil lined baking pan.

Bake for 12 to 15 minutes or until the rolls are golden brown. Sprinkle each with cheddar cheese; bake 1 minute longer or until the cheese is melted. Makes 16 appetizers.

Emily

Rich, creamy cheese sauce and tender bites of pasta sprinkled with cheddar and crushed salad croutons. Yum! Yum!

2 cups gemelli or spiral pasta
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1-1/2 cups milk
8 ounces process cheese spread (Velveeta), cubed
1/2 cup cheddar cheese
1/2 cup crushed, seasoned salad croutons

Cook the pasta according to the package directions; drain. In a large non-stick skillet, melt the butter or margarine over medium-high heat; stir in the flour until smooth.

Gradually add the milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; stir in the process cheese until melted.

Add the drained pasta to the cheese mixture. Cook and stir for 3 to 4 minutes or until heated through. Sprinkle with the cheddar cheese and crushed salad croûtons. Makes 4 to 6 servings.

Emily

Bring a little pleasure to your family and guests with these crunchy chicken balls. They are sure to request them often!

1 cup cooked chicken, finely chopped
1/4 cup thinly sliced green onions
1/2 cup sharp cheddar cheese, finely shredded
1/4 teaspoon salt
1/8 teaspoon pepper
2 or 3 tablespoons mayonnaise
3/4 cup finely chopped pecans

Combine the first 6 ingredients in a small bowl. Shape into 3/4-inch balls. Roll in the pecans. Cover and chill. Makes 2 dozen.

Emily

The perfect side dish for your favorite meat entrée!

1 cup quick-cooking brown rice
3/4 envelope onion soup mix
2 tablespoons butter or margarine
1 (4 oz) can sliced mushrooms, drained
1/2 cup coarsely chopped walnuts
2 tablespoons chopped fresh parsley
1/2 cup shredded sharp cheddar cheese

Cook the brown rice according to package directions, adding the soup mix and omitting the salt. Melt the butter in a small saucepan; add the mushrooms, walnuts and parsley. Saute until bubbly.

Stir the mushroom mixture into the rice; add the cheese and mix well. Let stand, covered, 5 minutes before serving. Makes 6 servings.

Emily

An economical, easy to make dinner your family will request again and again!

1 pound lean ground beef
1 medium onion, chopped
1 envelope taco seasoning mix
1/2 cup water
3 (10-inch) flour tortillas
1 (16 oz) can refried beans
1 cup sliced pitted ripe olives, divided
1-1/2 cups shredded cheddar cheese, divided
Salsa
Sour Cream

Preheat the oven to 350 degrees F. In a large skillet over medium heat, brown the ground beef until crumbly; drain and return to skillet. Stir in the seasoning mix and water; cook until the liquid is absorbed, stirring frequently, about 3 minutes.

On a greased 12-inch pizza pan layer 1 tortilla, the refried beans, 1/2 cup of the ripe olives, 1 tortilla, the beef mixture, 1/2 cup of the cheese. Top with the remaining tortilla.

Cover with aluminum foil and bake 15 minutes. Remove the foil and sprinkle the remaining 1 cup cheese over the top. Bake, uncovered for an additional 10 minutes or until the cheese is melted. Sprinkle with the remaining 1/2 cup ripe olives.

Cut into 6 wedges. Serve with salsa and sour cream. Makes 6 servings.

Emily