Stromboli

5 Loaves of Rhoades Bake and Serve Bread Dough
1/2 lb. sausage
1/2 cup chopped hamburger
1 pkg. pepperoni (thinly sliced)
2 cups chopped ham or Canadian bacon
1 cup shredded cheddar cheese
4 cups shredded mozzarella
4 eggs
2/3 cup oil
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp oregano
1 tsp mustard

Put loaves in the refrigerator the night before, then set out like instructions indicate to raise.

Meat Mixture
Brown hamburger and sausage then drain meat mixture.  Add chopped ham and pepperoni.  Put in pan and cool.  Add shredded cheddar and mozzarella, mix together.

Sauce Mixture
Mix together eggs, oil, salt, pepper, garlic powder, oregano, and mustard.

Roll out each loaf into rectangle.  Put 1/4 cup of sauce mixture on loaf, spread out to within 1/2" of edge.  Put 1 1/2 c of meat and cheese mixture on sauce.  Roll like cinnamon rolls, let dough rise while you finish the rest.  Bake at 375 degrees until browned - Approximately 20-25 min.

-Dana Rae B

Easy Porcupine Meatballs

(The rice pokes out like a porcupine's quills.)

1 beaten egg
1 10 3/4-ounce condensed tomato soup
1/4 cup long grain rice
1/4 tsp onion powder
1/4 tsp pepper
1 pound lean ground beef
1 tsp Worcestershire sauce
1/2 tsp dried oregano, crushed

Combine egg, 1/4 cup of the soup, uncooked rice, onion powder, and pepper.  Add beef; mix well.
Shape into 20 meatballs.  Place in a large skillet.  Mix the remaining soup with Worcestershire sauce, oregano, and 1/2 cup water; pour over meatballs.  Bring to boiling; reduce heat.  Cover; simmer, stirring often, about 20 minutes or till no pink remains in meat and rice is tender.  Skim fat if necessary.  Serves 4 or 5.

-Dana Rae B

Zucchini Cookies

1 cup margarine
2 cups sugar
2 eggs
2 cups grated zucchini
1 tsp. baking powder
1 c chopped nuts
2/3 tsp. salt
4 cups flour
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. vanilla

Optional:  chopped nuts, chocolate chips, or raisins.

Cream sugar, margarine and eggs.  Add zucchini.  Mix dry ingredients together and add gradually to mixture.  Add vanilla and optional ingredients (if desired).  Bake on greased cookie sheet at 375 for 8 to 10 minutes.

-Dana Rae B

Enchilada Casserole

1 1/2 pounds hamburger
6 corn tortillas
1 small chopped onion
1 tsp. salt
1/4 tsp pepper
1 Tbsp. chili powder
2 (8 oz.) cans tomato sauce
1 can sliced olives
1 1/2 cups grated cheese
1/2 cup water

Brown hamburger and onion in skillet.  Add salt, pepper, chili powder, and tomato sauce.  Bring to a boil.  Butter 1 side of the tortillas.  In round casserole dish put small layer of meat mixture on bottom.  Alternate layers of buttered tortillas, meat mixture, sliced olives, and cheese.  Pour 1/2 cup of water around edge and bake at 400 for 20 min.

-Dana Rae B

Chicken Vegetable Casserole

1 large package Stove Top Stuffing
1 pint sour cream
1 can cream of chicken soup
2 cups shredded carrots
1 small onion (chopped)
2 cups shredded zucchini
2 cups chicken pieces (cooked)

Mix dressing according to directions on package.  Put 1/2 on the bottom of a 9 x 13 pan.  Mix remaining ingredients (excluding dressing) together.  Pour over bottom layer of dressing.  Crumble remaining dressing on top.  Bake at 350 degrees for 1 1/2 hours.  (If stuffing starts to over brown you can cover with foil)

-Dana Rae B

Chicken and Wild Rice

One box of Wild Rice and the included Seasoning packet
2-6 chicken breasts or tenders cut into strips
4 large carrots cut into pieces or bag of baby carrots
2 can of your choice of creamed soup (I use one chicken and one celery)
1 c milk

Add ingredients and stir.
Cook in crockpot for 4-6 hours.

-Dana Rae B

Creamy Italian Chicken

2 lbs chicken breasts or tenders cut in 1 inch strips
1/2 cup butter
1 envelop Italian Dressing Mix
1 can cream of chicken soup
Stir ingredients together.  Cook for several hours in the crockpot. 
Add a package of cream cheese (cut into chunks) and stir until melted.

Serve over rice or noodles.

-Dana Rae B

White Bean Chicken Chili

(This is now my favorite chili recipe!)

1/4 c butter

2 lg onions- chopped

1/3 c flour

4 c chicken broth

3 c half and half

3 cans(14 oz) white beans or Great Northern beans

2 cans (7 oz) chopped green chilies

4 c cooked and shredded chicken

1 Tbsp chili powder

1 Tbsp ground cumin

2 tsp salt

1/2 tsp white pepper

1 1/2 c grated Monterey jack cheese

1 c sour cream

Melt butter and add onion, sauté until tender.  Add flour and stir 5 minutes, do not let brown.  Gradually whisk in broth and half and half.  Simmer until thickened, about 10 minutes.  Drain beans and chilies; add and stir.  Add chicken, chili powder, cumin, salt and pepper.  Simmer 20 minutes.  Add cheese and sour cream.  Stir until cheese melts.  Serve with tortilla chips if desired.

-Dana Rae B



Taco Soup

1 lb. hamburger, browned
1 can stewed tomatoes
1 onion, chopped
1 pgs. taco seasoning mix
1 can kidney beans
1 can corn
4 c tomato juice
1 can sliced olives
1 c. Nacho Cheese (if desired)

Mix in crock pot or heat over stove.   Cook and serve with nacho chips, grated cheese, avocado's, and sour cream.

-Dana Rae B

Cheesy Potato Soup

 

 

4 lbs. diced potatoes

Cook in 2 can chicken broth (or 1 can lg.)

Boil potatoes until tender but not mushy.

Add:
16 oz. grated pepper jack cheese (use 1/2 pepper jack and 1/2 Monterey jack if you don't like it warm.)
1 sm. sour cream
1 pint 1/2 and 1/2
1 cream of celery soup
1 cream of onion soup
Heat through and serve.

-Dana Rae B

Cheese Whiz Soup

Slice or dice:
1 sm. onion
2 carrots
2-3 potatoes
2 celery stalks
1-2 Tbsp. chicken broth
Cover with water and bring to a boil.  Simmer until vegetables are tender.  Don't drain the water!
 Add:
1 small jar cheese whiz
1/2 - 1 pgs. chopped broccoli (cooked)
Thicken with flour and water if desired.
 -Dana Rae B

Enchilada Soup

Layer in crock-pot  

4 Chicken breasts 

1 Medium onion chopped 

½ Lb shredded cheddar cheese 

1 Can cream of chicken soup  

Dash of garlic salt 

½ tsp chili powder 

1 small green pepper  

Pepper to taste 

1 Can cram of mushroom soup  

1 Large can diced tomatoes  

Do not stir until soup is finished cooking.  

Cook on low 7-9 hours.  

Remove chicken and shred.  

Add chicken back to soup and stir.  

Can be served with tortilla chips, sour cream, and salsa.  

 

Breakfast Casserole

My sisters always make this casserole for family gatherings.  It's fast and super yummy!  It's also great because you do all the preparation the night before so all you do is stick it in the oven the next morning.



1 lb ground sausage - cooked
9 beaten eggs
3 cups tater tots
1 3/4 c milk
1 1/2 c grated cheese

Stir together and put in a 9x13 pan.  Refrigerate overnight.  Bake at 350 for 45 min.

-Dana Rae B

Vegetable Pizza

This recipe is quick and easy and makes a great after school snack or refreshment to serve at parties and showers.  You can top the pizza with any vegetables that your family likes.  I usually double the recipe and make in a large cookie sheet.

1 pkg refrigerated crescent rolls.
Roll out crescent roll on a baking sheet.  Press seams together to form a solid rectangle, and bake according to the directions on the can.  Cool completely.
 
1 block cream cheese
1/2 c miracle whip
1 pkg dry ranch seasoning mix
Mix and spread on baked rolls.

Layer with various vegetables of your choice.  We use shredded carrots, broccoli, tomatoes, green peppers, cauliflower, and olives.

Top with shredded cheese.  Refrigerate until ready to serve.
-Dana Rae B
 

Buttermilk Syrup

You will never want to have maple again after trying this syrup on your waffles!
1/2 c butter
1 c sugar
1/2 c buttermilk
1 Tbsp. karo syrup
Boil all ingredients for 1 min.
Stir in 1/2 tsp soda
1 tsp vanilla
(It will foam up so make sure you have a large enough pan)
-Dana Rae B

Sausage Quiche

1 lb. bulk mild sausage
1/4 lb bulk hot pork sausage (or mild if you don't like it hot!)
12 eggs
2 cups small curd cottage cheese
3 cups shredded Monterey Jack Cheese
1 cup shredded mozzarella cheese
1/2 cup flour
1/2 cup melted butter
1 tsp. baking powder
2 cups sliced fresh mushrooms
3/4 c finely chopped onion
1 can (4 oz) chopped green chilies, drained

In a large skillet over medium heat, cook sausage until no longer pink; drain.  In a large mixing bowl, beat eggs, cheeses, flour, butter, and baking powder.  Stir in mushrooms, onion, chilies and sausage.
Transfer to two greased 9 in round baking dishes.  Bake at 375 degrees for 33-38 minutes or until a knife inserted near the center comes out clean.  (2 quiches 6-8 servings each)
-Dana Rae B

Sausage-Mushroom Breakfast Bake

1 lb bulk pork sausage
2 cups sliced fresh mushrooms
6 cups cubed bread
2 cups shredded sharp cheddar cheese
1 cup chopped fresh tomatoes
10 eggs, lightly beaten
3 cups milk
2 tsp. ground mustard
1/2 tsp. salt
1/4 tsp pepper

In a large skillet, cook sausage and mushrooms over medium heat until mean is no longer pink; drain.  Place half of the bread cubes in a greased 9"x13" baking dish; top with 2 cups sausage mixture and half of the cheese and tomatoes.  Repeat layers.  In a large bowl, combine the eggs, milk, mustard, salt and pepper; pour over bread mixture.
Bake uncovered, at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before serving.  (serves 12)
-Dana Rae B

French Toast Casserole

So easy and yummy!
1 c brown Sugar, packed
1/2 c butter
1/2 c chopped pecans
2 Tbsp corn syrup
1 loaf french bread, sliced
5 eggs
1 1/2 c milk
1 tsp vanilla
1 tsp cinnamon

In a med. pan over low heat, mix and melt brown sugar, butter, and corn syrup.  Spray 9"x13" baking dish with non-stick spray.  Pour mixture into pan.  In a blender mix egg, milk, vanilla, and cinnamon.  Lay bread slices evenly in baking dish and pour egg mixture over bread not missing any of the bread.  cover and refrigerate over night.  The next morning, preheat oven to 350 degrees.  Uncover baking dish and cook for 30 minutes.  We like it with fruit but you could also put powdered sugar or syrup on top.  (8 Servings)
-Dana Rae B