Grill-A-Packer Sausage Bake

Grill-A-Packer Sausage Bake
 
Ingredients:
1 pkg. (8oz) refrigerated crescent rolls
12 oz. bulk pork sausage, browned and drained
1 cup shredded Cheddar cheese (about 4 oz.)
1 cup shredded Monterey Jack cheese (about 4 oz.)
4 eggs, slightly beaten
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon dried basil leaves
1/8 teaspoon pepper

Preheat grill for 10 minutes. Grease 9-inch square grill-safe baking dish. Unroll crescent roll dough. Press evenly in bottom and 1 1/2 inches up sides of prepared dish, cutting to fit as needed. Spread sausage over crust. Sprinkle with cheeses. In small mixing bowl, blend remaining ingredients. Pour onto cheese. Bake using indirect medium heat with hood closed until set, 25 to 35 minutes, rotating dish once.  *if baking try 350 or 375
 
From the Viking Update

Paula Deen's Beef Stroganoff

I've only tried the Betty Crocker's recipe for beef stroganoff. I'm excited to see how Paula's will taste.

Servings: 4 servings
Prep Time: 5 min
Cook Time: 40 min
Difficulty: Easy

Ingredients

1 1/2 lb cubed round steak, cut into thin strips
House Seasoning to taste
all purpose flour
2 tablespoon olive oil
2 tablespoon butter
1 medium onion, sliced
8 ounce fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
salt and pepper to taste
1 cup sour cream
cooked egg noodles

Directions

Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

Cheesy Hashbrowns

16 oz. sour cream

2 lbs. frozen hasbrowns

1/2 cup melted butter

1 can cream of chicken soup

1/2 cup chopped onion (white)

2 cups grated cheddar cheese

1 tsp salt

1/2 tsp pepper

Thaw hashbrowns. Combine remaining ingredients and mix with hashbrowns.

Cover and bake at 350 degrees for 50 minutes.

Cracker Barrel Copycat Chicken Casserole

This delicious Cracker Barrel copycat chicken casserole is so good you'll swear it's the real thing.

Ingredients

* --Cornbread:
* 1 cup yellow cornmeal
* 1/3 cup all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 tablespoon sugar
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 2 tablespoons vegetable oil
* 3/4 cup buttermilk
* 1 egg
* 1/2 cup melted butter

* --Chicken Filling:
* 2 tablespoons butter
* 1/4 cup chopped yellow onion
* 1/2 cup celery, sliced thin
* 1 3/4 cups chicken broth
* 1 can cream of chicken soup
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 1/2 cups cooked chicken breasts, cut into bite-size pieces

Instructions

Cornbread:

1. Mix all except melted butter together in mixing bowl until smooth.

2. Pour into greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes until done. Remove from oven and let cool completely.

3. When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl.

4. Add 1/2 cup melted butter to crumbs and mix well, set aside



Chicken Filling:

1. In saucepan on medium low heat, place butter and saute onion and celery until transparent, stirring occasionally.

2. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely.

3. Add chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat.

4. Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four ).

5. Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling.

6. Place baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.

7. A side order of country green beans or salad makes for a hearty meal.

Crock Pot Mac N Cheese

Servings 8

Ingredients
8 ounces, weight Macaroni, Cooked And Drained
2 Tablespoons Vegetable Oil
1 can Of Evaporated Milk, 13 Oz. Can
1-½ cup Milk
1 teaspoon Salt
3 cups Cheese, Cubed (Velveeta And Cheddar)
2 Tablespoons Butter

Preparation Instructions
Toss the cooked macaroni in oil, then stir in all remaining ingredients. Cook on low for 2-3 hours, stirring occasionally.

Turkey Tetrazzini

From Byerlys
Tempting turkey main dish...from northern Italy.

Ingredients
8 ounces rigatoni
1/2 cup margarine
1/2 cup flour
1 cup 2 percent milk
1 (14 ounce) can 1/3 less sodium chicken broth
3 cups cooked, cubed turkey
1/2 pound mushrooms, sliced
3/4 cup half and half
1/4 cup dry sherry
1 teaspoon salt
1/2 teaspoon white pepper
1/8 teaspoon nutmeg
1/2 cup freshly grated Parmesan cheese
1/2 cup sliced almonds

Directions
Prepare rigatoni according to package directions; drain. Melt margarine in large saucepan; blend in flour. Stir in milk and chicken broth; continue cooking, stirring constantly, until sauce is smooth and thickened. Stir in turkey, mushrooms, half and half, sherry, salt, pepper and nutmeg. Spoon half of rigatoni into bottom of buttered 3-quart casserole; top with half of sauce mixture. Repeat layers. Bake, covered, in a preheated 350 F oven 45 minutes. Sprinkle top with Parmesan cheese and almonds. Continue baking, uncovered, until bubbly (15-25 minutes). Let stand 10 minutes.

Amount: 8-10 servings

Reuben In A Dish

From Byerlys
An easy way to eat this all time favorite deli sandwich.

Ingredients
1 pound sauerkraut, (about 1 1/4 cups), drained
1 teaspoon caraway seeds
3/4 pound corned beef, thinly sliced
1 cup finely shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup Thousand Island dressing
2 slices Pumpernickel bread, cubed
2 tablespoons butter, melted
2 tomatoes, seeded, chopped

Directions
In 2-quart casserole, combine sauerkraut and caraway seeds; spread evenly in bottom. Layer with corned beef and cheese. Combine mayonnaise and Thousand Island dressing; spread over cheese. Toss bread cubes with butter; sprinkle bread cubes and tomatoes over top. Bake in a preheated 350 F oven until heated through (45-55 minutes).

Amount: 6-8 servings

Lasagna

From Byerlys. A favorite.

Ingredients
1 1/2 pounds Italian sausage, or ground beef
1 teaspoon minced garlic, (2 to 3 cloves)
1 tablespoon snipped fresh parsley
1/2 teaspoon salt
1 tablespoon dried basil, crumbled
1 tablespoon dried oregano, crumbled
3 (6 ounce) cans tomato paste
1 (1 pound) can tomatoes
1/2 cup water
1 (8 ounce) package lasagna noodles
2 (12 ounce) cartons cottage cheese, or 2 (15 ounce) cartons ricotta cheese
2 eggs
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons snipped fresh parsley
1/2 cup freshly grated parmesan cheese
1 pound sliced mozzarella cheese
dried oregano, crumbled

Directions
Brown meat; remove excess fat. Add next 8 ingredients; simmer 1 hr., stirring occasionally. Cook noodles according to package directions; drain, rinse, pat dry with paper towels. Combine next 6 ingredients. Spoon about 1/2 cup meat sauce on bottom of 9x13" pan; cover with layer of noodles. Spread 1/3 of the cheese mixture, 1/3 of mozzarella cheese and 1/3 of meat mixture over noodles; repeat 2 times. Sprinkle with oregano. Refrigerate, covered, or bake immediately, uncovered, in a preheated 375 degree oven 30-40 minutes. Allow 60-70 minutes if refrigerated before baking. Let stand 15-20 minutes to set before cutting into squares.

Amount: 12 servings

Beef N Tater Hot Dish

For a casual supper. From Byerly's.

Ingredients
1 1/2 pounds ground beef
1/2 cup chopped onion
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10 3/4 ounce) can chicken gumbo soup
1 (10 3/4 ounce) can cream of mushroom soup with1/3 less salt
1 (10 1/2 ounce) can chicken rice soup with 1/3 less salt
1 teaspoon browning and seasoning sauce
1 (2 pound) package frozen tater tots

Directions
Brown beef and onion in skillet, crumbling meat while cooking; drain. Spread meat on bottom of 9x13" baking pan. Spread vegetables over meat. Heat soups and browning sauce to boiling, pour over vegetable layer. Cover with tater tots. Bake, uncovered, in a preheated 350 degree oven until bubbly in center (60-70 minutes).
Amount: 8 servings

Mini-Microwave Version: Spread 1 pound diet lean ground beef in bottom of 2 quart microwavable casserole. Sprinkle with 2 tablespoons instant minced onion. Spread 1 (16 ounce) package frozen mixed vegetables, thawed, over meat. Cover with 1 (10 3/4 ounce) can cream of mushroom with 1/3 less salt. Microwave (HIGH), covered, 7 minutes; rotate 1/2 turn. Microwave (HIGH) until meat is no longer pink (7-10 minutes). Remove from microwave. Microwave 2 (4 ounce) packages microwave tater tots according to package directions. Arrange over soup layer.

Amount: 4 servings

Chicken Peanut Thai Noodles

1 lb whole wheat thin spaghetti noodles
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
1 Cup cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves (missing in picture, it’s much better with cilantro)
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped (optional)
2 Tablespoons sesame seeds (optional)

1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.

2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.

3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.

4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

6 servings

Sweet Potato Casserole

Sweet potatoes are yummy, and also a valuable food for boosting antioxidants in the body. For this recipe, I whip them with spices, put them in a baking dish, and cover them with marshmallows. The marshmallows get golden brown and crunchy and taste fantastic with the sweet potatoes. I could almost eat this for dessert!

INGREDIENTS:
4 large sweet potatoes (about 4 pounds), peeled and cut into chunks
1 cup milk
1/2 heavy cream
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
One 16-ounce bag large marshmallows

METHOD:
Preheat the oven to 350°F degrees. Grease a 4-quart baking dish.

Place the sweet potatoes in a medium pot. Cover with cold water. Bring to a boil over medium-high heat. Lower the heat to a simmer and cook until potatoes are fork tender, 20 to 25 minutes. Drain.

Meanwhile, in a small saucepan, heat the milk, cream, and butter until warm but not simmering.

Return the potatoes to the pot and add warm milk mixture, sugar, salt, cinnamon, nutmeg, and ginger. Using a handheld mixer, whip the potatoes until smooth and creamy with no lumps. Transfer to the prepared baking dish. Top with the marshmallows.

Bake until the marshmallows are golden brown, about 30 minutes

Classic Chicken Pot Pie

Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

DIRECTIONS
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Lasagna

1 1/2 pounds ground beef
1 pound hot breakfast sausage
2 cloves minced garlic
2 14.5-oz cans of whole tomatoes
2 6-oz cans of tomato paste
2 tablespoons of dried parsley flakes
2 tablespoons dried basil
10-oz package of lasagna noodles
3 cups lowfat cottage cheese
2 eggs, beaten
1/2 cup Kraft Parmesan Cheese
2 tablespoons dried parsley flakes
salt

In a skillet, combine 1 1/2 pounds ground beef, 1 pound hot breakfast sausage, and 2 cloves minced garlic.Cook until brown. Drain off most of the fat but leave some. Add two 14.5-oz cans of whole tomatoes, two 6-oz cans of tomato paste, 2 tablespoons of dried parsley flakes, 2 tablespoons dried basil, And 1 teaspoon salt. Mix together thoroughly and simmer, uncovered, about 45 minutes stirring occasionally.

Boil a 10-oz package of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook the noodles "al dente" so they’ll still have quite a bite to them. When they’re finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. That way, they’ll be easier to handle later.

While the meat mixture and noodles are cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. To the cottage cheese, add 1/2 cup Kraft Parmesan Cheese, 2 tablespoons dried parsley flakes, and 1 teaspoon salt. Mix together well.

Assembly:
Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go. Spread half of the cottage cheese mixture evenly over the noodles, lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture.

With the spoon, make a line through the middle of the meat mixture so you’ll distribute it evenly. Spread a little less than half of the meat mixture over the mozzarella cheese slices until it’s evenly distributed.

Now it’s time to repeat the process! Add another layer of four lasagna noodles and top with the remaining half of the cottage cheese mixture. Then top the cottage cheese mixture with another 1/2 pound of mozzarella and finish with the rest of the meat mixture. Spread evenly.

Now grab that trusty-rusty container of good ol’ Kraft Parmesan Cheese and start sprinklin’! Top with a pretty generous layer.

Now pop it in a 350-degree oven for 20-30 minutes, until hot and bubbly. (Alternately, you could cover and freeze it, unbaked, at this point. OR cover and refrigerate, unbaked, for up to two days before baking.)

Enchilada Bake

Layered Enchilada Bake

Prep Time:15 min

Total Time: 1 hr 10 min

Makes:8 servings

Ingredients

1 lb. lean ground beef

1 large onion, chopped

2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 can (15 oz.) black beans, drained, rinsed

1/4 cup KRAFT Zesty Italian Dressing

2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

6 flour tortillas (8 inch)

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese

Make It!

HEAT oven to 400ºF.

BROWN meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.

ARRANGE 3 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil.

BAKE 40 min.or until casserole is heated through and cheese is melted, removing foil after 30 min. Let stand 5 min. before cutting to serve.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Tips

Healthy Living

Save 70 calories and 9 grams of fat per serving by preparing with extra lean ground beef, KRAFT Light Zesty Italian Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Four Cheese Mexican Style Cheese.

Make Ahead

Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

Serving Suggestion

Top with chopped tomatoes, shredded lettuce and cilantro.

Turkey Tetrazzini

This recipe is from Southern Living magazine.

1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup milk
1 (16 oz.) jar Alfredo sauce
3 1/2 cups chopped cooked turkey, chicken, or ham
12 oz. thin spaghetti, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 tsp paprika

Whisk together soup and milk in a large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15x10 inch baking dish.

Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

Bake, covered, at 375 degrees for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350 degrees for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11x7) baking dishes. Proceed as directed.

Manicotti

From Everyday Italian.

Ingredients:
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
(8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta (I subsituted cottage cheese)
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

Preheat oven to 350 degrees.

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Combine the ricotta or cottage cheese, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over. Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces.

Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Chicken, Cheese and Stuffing Bake

Ingredients:
6-8 boneless, skinless chicken breast halves
6-8 slices of American cheese
1 can of cream of mushroom soup
1 cup of white wine
1 stick of butter
herb stuffing crumbs

Place chicken breast in a 9 X 13 glass pan. Put cheese slices over the chicken. Mix mushroom soup and white wine together and pour over chicken. Sprinkle with stuffing. Drizzle melted butter over the top. Cover with tinfoil and bake for 45 min. at 350 degrees, remove the tinfoil and bake uncovered for an additional 15 minutes.

Hamburger Layer Hot Dish

Pre-heat oven to 375

In a 9x13 cake pan, Spread a pound of ground hamburger evenly on bottom. Then, on top of that, spread a can of French style green beans. On top of that, spread out tator tots (note, cover half the pan). Then mix a can of cream of mushroom soup and a little milk and spread half of that. Then cover the other half of the tator tots. Spread the remaining half of the soup/milk mix to cover the whole dish.

Place onion rings on top of whole cake pan.

Bake at 375 for 1 hour.

Creamed Corn

This is not one of my favorite dishes but I would rather eat
homemade creamed corn over the kind from the can.

Serves 4
8 ears corn, husks and silk removed
1 tablespoon butter
1 small onion, finely chopped (1/2 cup)
1/2 cup heavy cream
1 teaspoon sugar
Coarse salt and ground pepper

Directions:

Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.

Stand each cob over another wide shallow bowl. With the edge of a soup spoon, scrape downward to remove pulp.

In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 3/4 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, until corn is tender, 10 to 15 minutes.

Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes.
Season with salt and pepper.
Serve.