Hashbrown Casserole

I got this one from my friend Beth Lincoln.

Ingredients

• 2lbs frozen hashbrowns, thawed
• 1 med onion finely chopped
• 1 cream of chicken soup
• 8oz sour cream
• 2 stick of butter, melted
• 8oz mild cheddar, shredded
• 3 cups cornflakes, crushed

 Combine all ingredients except cornflakes and 1 stick of butter in a large mixing bowl.  Transfer to a creased 9x13 dish.  Mix cornflakes and butter.  Top hashbrown mixture with cornflakes.  Bake at 350 for 1 hour.

My 2 cents worth:

• I use ritz crackers instead of cornflakes.
• YUMMMMMMY!

Weeknight Ravioli Bake

I got this one from KraftFoods.com.

Ingredients:
1 jar (26 oz) spaghetti sauce
1 can diced tomatoes, undrained
1/2 cup water
2 pkgs (1 lb each) frozen cheese ravioli
1 pkg (7 oz) shredded Italian 3 cheese blend
2 tbsp grated parmesan cheese

Heat over to 400

Mix spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13x9 inch baking dish.

Layer half the ravioli and 1 cup shredded cheese over sauce mixture. Sprinkle with remaining shredded cheese; cover.

Bake 30 minutes; uncover. Bake 15 minutes or until ravioli is tender and heated thru. Sprink with parmesan. Let stand 10 minutes.

My Two Cents Worth:

• I liked this one except for the diced tomatoes, but I picked them out and my family loved them.
• Great left over.
• It was hard to find the cheese ravioli at the store.
• YUMMY.
  

Velveeta Egg & Veggie Bake

I got this one from KraftFoods.com.

Ingredients:
1 cup each sliced fresh mushrooms and chopped broccoli
1 ready to use refrigerated pie crust
5 eggs
1/3 cup miracle whip dressing
1/3 cup milk
6 oz velveeta prepared cheese product, cut into 1/2 inch cubes
4 green onions sliced

Heat oven to 375

Cook mushrooms and broccoli in skillet sprayed with cooking spray on medium heat 8-10 minutes or until crisp-tender, stirring occasionally. Remove from heat; set aside.

Line 9 inch pie plate with crust; fold over edge. Beat eggs, dressing and milk in medium bowl with whisk until well blended. Stir in cooked vegetables, velveeta, and onions; pour into pie crust.

Bake 40 minutes or until center is set and top is golden brown. Let stand 10 minutes before serving.

My Two Cents Worth:

• I used zucchini slices instead of mushrooms and it was great!
• I loved this one.
• It is great left-over and warmed up.
• Chris loved eating it for breakfast and thinks it would be great to put sausage in.
• YUMMMMY!
  

Un-fried French Fries

I got this one from Kraft Foods!!

Ingredients
1.5 pounds baking potatoes
1/4 cup Italian Dressing
1/4 cup Parmesan Grated Topping

Preheat over to 425. Wash potatoes; pat dry with paper towels. Cut into 1/4 inch thick strips; transfer to large bowl. Add dressing and grated topping; toss well.
Arrange potatoes in single layer on large baking sheet sprayed with cooking spray. Spray potatoes with cooking spray.
Bake 12 minutes. Turn potatoes over. Continue baking 10 to 12 minutes or until golden brown.

My 2 cents worth on this:

• It was hard to turn the potatoes over. I think next time I will just cut them in chunks instead.
• Yummy and an easy, different, and new way to have potatoes.

Oyster Crackers

I got this recipe from my mom but I also saw on my sister-in-law's recipe blog that she has a version of it too.

Ingredients:
1 lb box oyster crackers
2/3 cup oil
1 pkg dry ranch dressing
2tbsp dillweed

Mix all together. Put on cookie sheet. Bake 10-15 minutes at 250. stir once. Pour on paper towels before putting in container.

My 2 cents worth on this:

• These are wonderful and addicting.
• One batch does not last long in our house.
• They make your breath stink terribly.
• The Stink is WELL worth the taste!
  

Zesty 3 Bean Salad

I got this one from Kraft Foods. I had some Northern Beans in my pantry and wanted to know what to do with them and here is what I found.

Ingredients:
1 can (15.5 oz) great northern beans, rinsed, drained
1 can (15.5 oz) kidney beans, rinsed, drained
1 can (15 oz) black beans, rinsed, drained
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 cup Italian dressing

Mix all ingredients well except dressing in large bowl. Add dressing; toss to coat. Cover. Refrigerate several hours until chilled

My 2 cents worth on this:

• This is yummy and it makes you want to eat bean.
  
• Very easy
• I didn't use red pepper and just used 1 cup of green pepper because it was cheaper and it still tasted great.
  

Squash Casserole

I got this one from my Mom who, I think, got it from my Grandmom. Because of that, I don't have a lot of exact measurements. This is actually one of those VERY few recipes that you just put the amount you like of it and since I have had this all my life - I can, surprisingly, still make it even though there are not a lot of exact numbers. SO, I am going to try to tell this to you best I can.

Ingredients:
Yellow Squash Washed and Sliced (2-3 boxes of frozen Squash)
Shredded Cheddar Cheese
Bread Crumbs
1 egg
Milk

Cook Squash in water until tender.

Drain water and mash squash. Add shredded cheddar cheese to taste. Add small pieces of bread crumbs. Add egg. Mash all together. Add milk until creamy.

Pour this mixture in ungreased dish. Sprinkle with cheddar cheese. Bake at 350 until hot, cheese is melted, and firm consistency.

My 2 cents worth on this:

• This is yummy.
• I grew up crumbling pieces of bread and putting in this but the last time I made it I used the store bought plain bread crumbs and Chris said it was much better with the store bought bread crumbs.
• I put LOTS of cheese in this.
• Hannah eats it up. This is a great way to get your little one to eat squash.
  

Frito Salad

I got this one from a recipe swap with some girls from our congregation. (I forget who brought it!)

Ingredients:
2 cans of whole kernel corn, drained
1 medium onion, chopped
1 green bell pepper, chopped
6 oz shredded cheddar cheese
1 cup mayonnaise
10 oz bag of chili cheese Fritos

Mix and serve immediately

My 2 cents worth on this one:

• YummmmY
• This makes a lot and it is not very good left over.
• I made this for supper and we all ate it up.
  
• If I do this for our family again, I will probably just do half of everything so that we won't waste so much.
  

4 Can Black Bean Chili

I got this one from Connie in a Recipe swap on the Grocery Cart Challenge Blog.

Ingredients:
1 can black beans, rinsed and drained
1 can Rotel
1 can of Mexican Corn (Or regular sweet whole corn)
1 can beef broth
1/2 tsp cumin
1/2 tsp garlic powder

Don't drain the rotel or the corn. Heat all together on stove top. Serve in bowls with a scoop of sour cream on top or with shredded cheese. This goes well with tortillas, rice, cornbread or biscuits.

My 2 cents worth on this one:

• I did not use cumin because I didn't have any and it was fine.
• I used the Mexican corn and loved it. It gives it a little something extra, I think.
• I fixed biscuits with this and had shredded cheese and sour cream and scoop fritos. It was YUMMY!
• We had a friend over for supper and he said that he did not think it would be as good without the sour cream and cheese.
• Hannah loved it and ate some with a spoon and some with chips.
• Chris is a fan and would love to have it again.
• This is really EASY!!

Cream Cheese Corn

I got this one from my good friend JMelt.

Ingredients:
1 can sweet whole corn, drained
1/2 block of cream cheese
Spoon full of butter

In a microwave safe bowl put cream cheese, corn and butter. Microwave on high for 1 minute and then stir. Repeat until all ingredients are able to be completely mixed together smoothly. Serve.

My 2 cents on this one:

• You may want to make double because this is GOOD.
• You can use frozen corn but in my hubby's opinion it is not as good.
• Even my 2 year old LOVES this. It is yummy.