Home cooked dinner Sunday's!

Looks like I forgot a couple days here, Friday and Saturday both!! Well I am sorry about that! I will make it up to you! Here is your recipe for your home cooked Sunday Dinner! One of my favorites is Baby back ribs in the slow-cooker and Carrot Casserole. Yes, from the TASTE OF HOMES!!!! I am telling ya you have to check this out!!!! YUM-ME!

Baby back ribs

1 pkg. baby back ribs cut into eating portions

Garlic salt, season salt and pepper} Sprinkle on both sides of ribs

Place in a slow cooker. Top with sliced onion. Top with your favorite BBQ Sauce! Cook 6-8 hours

Carrot Casserole!

• Prep: 25 min. Bake: 20 min.
• Yield: 10-12 Servings

252045

Ingredients

• 8 cups sliced carrots
• 2 medium onions, sliced
• 5 tablespoons butter, divided
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup seasoned croutons

Directions

• Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 tablespoons butter until tender. Stir in the soup, salt, pepper and cheddar cheese.
• Drain carrots; add to the onion mixture. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with croutons. Melt remaining butter; drizzle over croutons. Bake, uncovered, at 350° for 20-25 minutes. Yield: 10-12 servings.

Nutritional Facts1 serving (3/4 cup) equals 154 calories, 9 g fat (6 g saturated fat), 24 mg cholesterol, 458 mg sodium, 15 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Carrot Casserole in Country August/September 1996, p51

Mexican Thursday! Here is one of my favorites~ spicy Shepard's pie!!!

This is sooo easy!! This is another make a head recipe.

Spicy Sheppard pie

4 ½ c. hot mashed potatoes

1 pound ground beef

1 med onion chopped

1 can diced tomatoes

1 can 10 oz. Mexicorn

1 envelope taco seasoning

1 can sliced black olives, drained

1 ½ t. chili powder

1/8 t. garlic powder

1 c. shredded cheddar

In a large skillet, cook beef and onion until brown, drain. Add everything else, but cheese. Bring to a boil. Cook 2 min. Transfer to greased 2 ½ quart baking dish. Top with ¾ c. cheese. Spread mashed potatoes over top. Sprinkle with rest of cheese. Bake uncovered @ 350* 12- min or until cheese is melted.

Mangia!~

Appetizer Wednesdays

Here is another one of my favorites. Shrimp Spread. Some people call it shrimp pizza, shrimp dip, we call it shrimp spread. This is another easy recipe.

Bottom layer:

1- 8oz cream cheese

1 1/2 T. Worcestershire sauce

3/4 T. lemon juice

3 T. grated onion

1 T. Mayo

Mix together and spread on a 10 inch plate. Cover with Cocktail sauce. Sprinkle with 1 can tiny shrimp. Can be found by the canned meat at the grocery store. You can also use crab meat.

WaLa~ YUM-ME!~ chill and serve with crackers.

Mangia!~

Happy SOS Tuesdays

What does SOS mean? Soups or Salads! Last week we posted the Broccoli and Cheese recipe.

This week i made a potato soup in the very similar way! This is very easy! Sorry I didn't get this up last night, however I did not feel very well and I went to bed early!

Potato Soup

2 T. Oleo

1 small onion, chopped

2 stalks celery, chopped

3 cloves garlic, pressed

2 cups chicken broth

1 cup milk

4 T. Flour

6 potatoes

2 cups shredded cheddar

2-3 green onions, chopped

sour cream

bacon bits

Peal potatoes and place in a pan with water. Boil until done. Chop 1-2 cups and set a side. Mash the rest with a mixer. Place chopped onion and celery in stockpot with oleo. Saute onion and celery until tender. Do not brown. Add garlic. Stir. Add chicken broth. Bring to a boil for 5 minutes. Simmer. In a separate bowl mix milk and and flour. Add to broth mix. Add chopped potatoes. Mix gently. Add mashed potatoes. Mix gently. Stir in shredded cheddar. Add salt and pepper to taste.

To serve: Place soup in a bowl, add a dallop of sour cream. Top with shredded cheddar, bacon bits and green onions.

Mangia!~

Marvelous Monday's!!!!

Happy Monday! Back to the grind .. I know ugh!!! I am going to pick out something super easy for you for today!

This is one of my fav's... Sweedish Meatballs and noodles. I like it with mashed potatoes also. But I am a noodle girl. You can make this on Sunday if you want also!

I make homemade meat balls however I know a lot of you do not. And I promised this to be easy, so my recipe will include frozen meatballs. Shhh!!

16 meatballs

1 can of cream of chicken soup

1/2 can of water

1 jar of mushrooms

Egg Noodles

Take your meatballs and place them in a greased casserole. In a bowl, mix the soup and the water until it dissolves. You can add more water if you need to, but just a little bit at a time!

Add your mushrooms. Pour over top of the meatballs and Bake at 350* for 1/2 hour- 45 minutes, until everything heats through!

Cook egg noodles as directed. Place on plate, pour gravy and meatballs over noodles. Serve with green beans!! YUM-ME!

Mangia~!

Home cooked dinner Sunday's!

When I was a little girl my mom always had dinner at 1:00 PM! If anyone had to go to mass at Noon we ate right after. She always made yummy dinners like roasts and potatoes or homemade spaghetti or BBQ chicken. We always had a wonderful meal! Today I am going to share with you a casserole that we love. Yes, we found the recipe in the Taste of Home cook book! We love Taste of Home!

This is called the Spinach Sausage Bake. You could serve this at a brunch, or for dinner. We liked either way! Mangia!~

• Prep/Total Time: 30 min.
• Yield: 2 Servings

102030

Ingredients

• 1/4 pound bulk pork sausage
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 package (10 ounces) frozen chopped spinach, thawed and drained
• 1 egg, beaten
• 1/2 cup dry bread crumbs
• 1/4 cup shredded cheddar cheese
• 1/4 teaspoon salt
• 1 tablespoon grated Parmesan cheese

Directions

• In a small skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Drain; remove from the heat.
• Stir in the spinach, egg, crumbs, cheddar cheese and salt. Transfer to a greased shallow 1-qt. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes or until heated through. Yield: 2 servings.

Nutritional Facts1 serving (1 each) equals 374 calories, 20 g fat (8 g saturated fat), 144 mg cholesterol, 1,056 mg sodium, 31 g carbohydrate, 6 g fiber, 19 g protein.

Originally published as Sausage Spinach Bake in Reminisce Extra October 2000, p52

For Saturday Sweets for the sweet!

• 
  
• 
  
• Prep: 20 min. + chilling Bake: 20 min. + cooling
• Yield: 12-16 Servings

202040

Happy Saturday!!! Here is your dessert for the weekend! If you like raspberries or not you are going to love this dessert. This too is from Tasteofhome.com! You must visit this website!! They have such wonderful recipes! I always thought my mom made this recipe up until I came across it in a cookbook. This is YUM-ME!

Ingredients

• 2-1/4 cups all-purpose flour
• 2 tablespoons sugar
• 3/4 cup cold butter, cubed
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups whipped topping
• TOPPING:
• 2 packages (3 ounces each) raspberry gelatin
• 2 cups boiling water
• 2 packages (10 ounces each) frozen sweetened raspberries
• Additional whipped topping and fresh mint, optional

Directions

• In a large bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Press into an ungreased 13-in. x 9-in. baking pan.
• Bake at 300° for 20-25 minutes or until set (crust will not brown). Cool on a wire rack.
• In a small bowl, beat the cream cheese, confectioners' sugar, vanilla and salt until smooth. Fold in whipped topping. Spread over crust.
• For topping, dissolve gelatin in boiling water; stir in raspberries. Chill for 20 minutes or until mixture begins to thicken. Spoon over filling. Refrigerate until set. Cut into squares; garnish with whipped topping and mint if desired. Yield: 12-16 servings.

Nutritional Facts1 serving (1 piece) equals 306 calories, 15 g fat (10 g saturated fat), 39 mg cholesterol, 190 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Raspberry Delight in Taste of Home June/July 1997, p39

Mangia!~