1 lb cooked ground beef, drained
1/2 lb bacon, cut into 1 inch pieces
1/2 cup diced onion
1/2 cup ketchup
1/2 cup brown sugar
1 T yellow mustard
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can butter beans, drained
2 (15 ounce) can pork and beans
2 tablespoons vinegar
Cook the meats and combine in a crockpot with the remaining ingredients.
I have made it without the bacon and it's still very good.
It can be a dip for tortilla chips or as a sloppy joe mixture on buns or just as a bowl of beans.
by: Rita E in AZ
Wednesday, December 22, 2010
Tuesday, December 21, 2010
Dolly Dip
2 8 oz. cream cheese pkg
1 8 oz. sour cream
1 tsp. Worcetershire sauce
1 Tbls. pickle juice
6 large dill pickles, cut up
2 pkgs. Buddig Corn Beef, cut up
Mix and chill. Serve with crackers.
Very tasty! No rolling and cutting.
1 8 oz. sour cream
1 tsp. Worcetershire sauce
1 Tbls. pickle juice
6 large dill pickles, cut up
2 pkgs. Buddig Corn Beef, cut up
Mix and chill. Serve with crackers.
Very tasty! No rolling and cutting.
Spicy Chicken Cheese Dip
4 chicken breasts
1 large bottle Crystal hot sauce
1-3 stalks celery, chopped
2 bars of Philly cream cheese
1 regular bottle Hidden Valley Ranch Dressing
Colby/Jack shredded cheese
Boil chicken breasts; cool; shred. Simmer chopped celery and ¾ bottle of hot sauce. Add shredded chicken. Melt 2 bars of cream cheese; add ranch dressing. Pour into baking dish. Sprinkle Colby/Jack cheese on top. Bake at 300 degrees until cheese melts and browns.
Serve with Tostitos chips or celery sticks.
It's like buffalo chicken wings in a dish!!
Enjoy.
by: Rebecca
1 large bottle Crystal hot sauce
1-3 stalks celery, chopped
2 bars of Philly cream cheese
1 regular bottle Hidden Valley Ranch Dressing
Colby/Jack shredded cheese
Boil chicken breasts; cool; shred. Simmer chopped celery and ¾ bottle of hot sauce. Add shredded chicken. Melt 2 bars of cream cheese; add ranch dressing. Pour into baking dish. Sprinkle Colby/Jack cheese on top. Bake at 300 degrees until cheese melts and browns.
Serve with Tostitos chips or celery sticks.
It's like buffalo chicken wings in a dish!!
Enjoy.
by: Rebecca
Spicy Chicken Cheese Dip
4 chicken breasts
1 large bottle Crystal hot sauce
1-3 stalks celery, chopped
2 bars of Philly cream cheese
1 regular bottle Hidden Valley Ranch Dressing
Colby/Jack shredded cheese
Boil chicken breasts; cool; shred. Simmer chopped celery and ¾ bottle of hot sauce. Add shredded chicken. Melt 2 bars of cream cheese; add ranch dressing. Pour into baking dish. Sprinkle Colby/Jack cheese on top. Bake at 300 degrees until cheese melts and browns.
Serve with Tostitos chips or celery sticks.
It's like buffalo chicken wings in a dish!!
Enjoy.
by: Rebecca
1 large bottle Crystal hot sauce
1-3 stalks celery, chopped
2 bars of Philly cream cheese
1 regular bottle Hidden Valley Ranch Dressing
Colby/Jack shredded cheese
Boil chicken breasts; cool; shred. Simmer chopped celery and ¾ bottle of hot sauce. Add shredded chicken. Melt 2 bars of cream cheese; add ranch dressing. Pour into baking dish. Sprinkle Colby/Jack cheese on top. Bake at 300 degrees until cheese melts and browns.
Serve with Tostitos chips or celery sticks.
It's like buffalo chicken wings in a dish!!
Enjoy.
by: Rebecca
Thursday, December 16, 2010
Eggnog Cookies
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1-1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 teaspoon vanilla extract
2 large egg yolks
1 tablespoon ground nutmeg
1. Preheat oven to 300°F.
2. In a medium bowl combine flour, baking powder, cinnamon and 1 teaspoon nutmeg. Mix well with a wire whisk and set aside.
3. In a large bowl cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
4. Add the flour mixture and beat at low speed just until combined. Do not over mix.
5. Drop by rounded teaspoonfuls onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with additional nutmeg (or substitute cinnamon). Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with a spatula. Yield: 3 dozen.
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1-1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 teaspoon vanilla extract
2 large egg yolks
1 tablespoon ground nutmeg
1. Preheat oven to 300°F.
2. In a medium bowl combine flour, baking powder, cinnamon and 1 teaspoon nutmeg. Mix well with a wire whisk and set aside.
3. In a large bowl cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
4. Add the flour mixture and beat at low speed just until combined. Do not over mix.
5. Drop by rounded teaspoonfuls onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with additional nutmeg (or substitute cinnamon). Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with a spatula. Yield: 3 dozen.
Eggless Eggnog
1 cup half and half
1/2 cup sugar
1 oz of instant vanilla pudding powder (I used two tablespoons from the 3.4 oz package, more than called for but I like thinker eggnog. the more pudding mix, the thicker the eggnog)
5 1/2 cups of milk
1/2 tsp cinnamon
1 tsp freshly ground nutmeg, plus a little for garnish
2 tsp rum or brandy extract
Whisk pudding powder and half and half until smooth. Slowly whisk in milk. Whisk in remaining ingredients. Chill for at least two hours and stir before serving. My friend makes it with 1% milk, fat free half and half, sugar free pudding mix, and splenda and hers is yummy as well.
by: Leslie, Tx
1/2 cup sugar
1 oz of instant vanilla pudding powder (I used two tablespoons from the 3.4 oz package, more than called for but I like thinker eggnog. the more pudding mix, the thicker the eggnog)
5 1/2 cups of milk
1/2 tsp cinnamon
1 tsp freshly ground nutmeg, plus a little for garnish
2 tsp rum or brandy extract
Whisk pudding powder and half and half until smooth. Slowly whisk in milk. Whisk in remaining ingredients. Chill for at least two hours and stir before serving. My friend makes it with 1% milk, fat free half and half, sugar free pudding mix, and splenda and hers is yummy as well.
by: Leslie, Tx
Wednesday, December 8, 2010
Three Bean Casserole
2 pounds ground beef or ground turkey
1 medium onion, diced
3 stalks celery, diced
1 can Lima beans, undrained
1 can dark red kidney beans, undrained
1 can pork 'n beans, undrained
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon liquid smoke (this is optional but I use it)
Brown ground meat with onion and celery. Drain off grease, if necessary. I add salt and pepper to taste. Add the rest of the ingredients. Simmer for 20 to 30 minutes. The original recipe says to top with grated Parmesan and serve to hungry kids with crusty bread. Enjoy
by: Chessa
1 medium onion, diced
3 stalks celery, diced
1 can Lima beans, undrained
1 can dark red kidney beans, undrained
1 can pork 'n beans, undrained
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon liquid smoke (this is optional but I use it)
Brown ground meat with onion and celery. Drain off grease, if necessary. I add salt and pepper to taste. Add the rest of the ingredients. Simmer for 20 to 30 minutes. The original recipe says to top with grated Parmesan and serve to hungry kids with crusty bread. Enjoy
by: Chessa
Cabbage Pockets
This my recipe I don't really measure I just wing it so I will post as close as I can.
I cook mine in a black spotted turkey roaster pan over 2 burners of my stove and use a cookie sheet for a lid. (mine doesn't have a lid)
You can 1/2 the recipe and adjust to add more cabbage etc.
5 lbs. Hamburger
1 Cup Water
1 Large Head Cabbage or 2 small (chopped)
2 Med Yellow Onions (chopped)
2 Cans Golden Mushroom Soup (I use Campbell's)
Bread Dough to fill
Melted Butter
In a Large fry pan or dutch oven pan break up hamburger add onion and water. Fry hamburger and onion till meat is no longer pink. While this is cooking, chop cabbage into smaller than bite size pieces. When meat is done drain off fat and return to pan. Add cabbage to hamburger mixture and mix together. Cover and cook (steam) on low to medium heat until cabbage is cooked and softened. Stirring as it cooks so it will not stick to bottom or burn. (Add a little water to pan if needed to avoid this) When done add salt & pepper to taste and add soup and stir well. Heat slightly to blend in soup. (Soup adds a beefy flavor and helps to hold mixture together when making pockets.) You don't want the mixture to be too thin. Cool off enough to handle.
Flour counter and roll out bread dough 1/4" thick, use a butter knife or pizza cutter and cut squares 5-6 inches or desired size. Using a large ice cream scoop or spoon put hamburger mixture in center of square. Gather up corners and pinch together entirely to close the bottom completely, so filling stays in pocket. Pick up carefully and put on greased cookie sheet, gathered side down 2 inches apart. Cook 350 degrees 35 - 45 minutes (or 1 hour, I just keep checking while I am putting the others together) or until golden brown and bread is cooked completely. I always cook 2 pans at a time, switching racks as I add more so not to burn bottom. As soon as they come out of oven I brush tops with melted butter and let cool completely on cookie sheets or wire racks. These can be made and frozen and defrosted to reheat later. I wrap individually with plastic wrap to freeze with the date. Yummy!
by Corinne
I cook mine in a black spotted turkey roaster pan over 2 burners of my stove and use a cookie sheet for a lid. (mine doesn't have a lid)
You can 1/2 the recipe and adjust to add more cabbage etc.
5 lbs. Hamburger
1 Cup Water
1 Large Head Cabbage or 2 small (chopped)
2 Med Yellow Onions (chopped)
2 Cans Golden Mushroom Soup (I use Campbell's)
Bread Dough to fill
Melted Butter
In a Large fry pan or dutch oven pan break up hamburger add onion and water. Fry hamburger and onion till meat is no longer pink. While this is cooking, chop cabbage into smaller than bite size pieces. When meat is done drain off fat and return to pan. Add cabbage to hamburger mixture and mix together. Cover and cook (steam) on low to medium heat until cabbage is cooked and softened. Stirring as it cooks so it will not stick to bottom or burn. (Add a little water to pan if needed to avoid this) When done add salt & pepper to taste and add soup and stir well. Heat slightly to blend in soup. (Soup adds a beefy flavor and helps to hold mixture together when making pockets.) You don't want the mixture to be too thin. Cool off enough to handle.
Flour counter and roll out bread dough 1/4" thick, use a butter knife or pizza cutter and cut squares 5-6 inches or desired size. Using a large ice cream scoop or spoon put hamburger mixture in center of square. Gather up corners and pinch together entirely to close the bottom completely, so filling stays in pocket. Pick up carefully and put on greased cookie sheet, gathered side down 2 inches apart. Cook 350 degrees 35 - 45 minutes (or 1 hour, I just keep checking while I am putting the others together) or until golden brown and bread is cooked completely. I always cook 2 pans at a time, switching racks as I add more so not to burn bottom. As soon as they come out of oven I brush tops with melted butter and let cool completely on cookie sheets or wire racks. These can be made and frozen and defrosted to reheat later. I wrap individually with plastic wrap to freeze with the date. Yummy!
by Corinne
Tuesday, December 7, 2010
Adam's Grandma's Gooey Butter Cookie
1 box moist yellow cake mix
1 egg
1 stick softened butter or margarine
1 tsp vanilla
1 8oz. package softened cream cheese
enough powdered sugar to roll unbaked cookies
Mix all ingredients by hand or with mixer on low.
Roll into balls and then roll in powdered sugar.
Spray baking sheet with cooking spray and place cookie balls 1 1/2 inches apart.
Bake 10-12 minutes at 350.
Optional - you can sprinkle extra powdered sugar on top after baking.
Makes 2 dozen medium size cookies.
by: Christine
1 egg
1 stick softened butter or margarine
1 tsp vanilla
1 8oz. package softened cream cheese
enough powdered sugar to roll unbaked cookies
Mix all ingredients by hand or with mixer on low.
Roll into balls and then roll in powdered sugar.
Spray baking sheet with cooking spray and place cookie balls 1 1/2 inches apart.
Bake 10-12 minutes at 350.
Optional - you can sprinkle extra powdered sugar on top after baking.
Makes 2 dozen medium size cookies.
by: Christine
Sunday, December 5, 2010
Bottoms-Up Cinnamon-Caramel Pinwheels
This is the fast version of a sticky bun. Spread a brown sugar glaze in the bottom of a pan, pat out a soft biscuit dough, roll up the dough with cinnamon sugar, and bake it. Then feast on the fastest, stickiest, cinnamon-swirl buns around.
Yield: Makes 9 rolls
Mixing time: 15 minutes
Baking: 350ºF for about 25 minutes
Glaze
4 tbsp unsalted butter
2 tbsp honey
1/2 cup packed light brown sugar
Biscuit Dough
11/2 cups unbleached all-purpose flour
1/2 cup cake flour
1 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
6 tbsp unsalted butter, melted
1 cup sour cream
1/4 cup buttermilk, any fat content
Topping
1/4 cup granulated sugar
1 tsp ground cinnamon
1 tbsp unsalted butter, melted
Position a rack in the middle of the oven and preheat to 350ºF. Line a 9-in round pan or baking dish with 2-in high sides with parchment paper.
Make the glaze. In a medium saucepan, combine the butter, honey, and brown sugar over medium heat and cook, stirring often, until the butter and sugar melt and the glaze is smooth. Pour the glaze into the prepared pan, tilting the pan to spread it evenly over the bottom. Set aside.
Make the biscuit dough. Sift together both flours, the sugar, baking powder, baking soda, and salt into a medium bowl. Put about half of the flour mixture into a large bowl. Add the butter, sour cream, and buttermilk to the flour mixture in the large bowl and stir with a large spoon until blended. Add the remaining flour mixture to the large bowl and stir until it is incorporated and a soft, ragged dough forms.
With floured hands, gather up the dough and put it on a lightly floured work surface. Knead the dough about 10 strokes: push down and away with the heel of your hand against the surface, then fold the dough in half toward you, and rotate it a quarter turn, flouring the surface as necessary to prevent sticking. The dough is ready when it looks fairly smooth, feels very soft, and there is no loose flour. Pat the dough into a rectangle about 12 by 7 in by and 3/8 in thick.
Make the topping. In a small bowl, stir together the sugar and cinnamon. Using a pastry brush, spread the butter evenly over the dough, leaving a 1-in border uncovered on all sides. Sprinkle the cinnamon sugar evenly over the butter.
Using a thin, metal spatula to help lift the dough, and starting from a long side, roll up the dough, jelly-roll style, pressing the seam to seal. If any dough sticks to the surface, use the spatula to spread the dough back onto the dough cylinder. Pinch the ends to seal. The roll will be about 11 in long. Using a sharp knife, cut the cylinder crosswise into 9 rolls each about 11/4 in thick. Place them, with a cut side up, in the prepared pan, arranging 7 rolls around the edge of the pan and 2 rolls in the middle. Pinch together any edges that separate.
Bake until the tops feel firm and the edges just start to brown, about 25 minutes. Let cool in the pan on a wire rack for 5 minutes. Turn out onto a serving plate and peel away the parchment. Serve warm.
The pinwheels can be baked 1 day ahead, un-molded as directed, covered, and left at room temperature. To serve, preheat the oven to 275ºF and reheat the pinwheels, sticky side up, until warm, about 15 minutes.
Enjoy. I will be making these for Christmas Morning.
by: Nikki
Yield: Makes 9 rolls
Mixing time: 15 minutes
Baking: 350ºF for about 25 minutes
Glaze
4 tbsp unsalted butter
2 tbsp honey
1/2 cup packed light brown sugar
Biscuit Dough
11/2 cups unbleached all-purpose flour
1/2 cup cake flour
1 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
6 tbsp unsalted butter, melted
1 cup sour cream
1/4 cup buttermilk, any fat content
Topping
1/4 cup granulated sugar
1 tsp ground cinnamon
1 tbsp unsalted butter, melted
Position a rack in the middle of the oven and preheat to 350ºF. Line a 9-in round pan or baking dish with 2-in high sides with parchment paper.
Make the glaze. In a medium saucepan, combine the butter, honey, and brown sugar over medium heat and cook, stirring often, until the butter and sugar melt and the glaze is smooth. Pour the glaze into the prepared pan, tilting the pan to spread it evenly over the bottom. Set aside.
Make the biscuit dough. Sift together both flours, the sugar, baking powder, baking soda, and salt into a medium bowl. Put about half of the flour mixture into a large bowl. Add the butter, sour cream, and buttermilk to the flour mixture in the large bowl and stir with a large spoon until blended. Add the remaining flour mixture to the large bowl and stir until it is incorporated and a soft, ragged dough forms.
With floured hands, gather up the dough and put it on a lightly floured work surface. Knead the dough about 10 strokes: push down and away with the heel of your hand against the surface, then fold the dough in half toward you, and rotate it a quarter turn, flouring the surface as necessary to prevent sticking. The dough is ready when it looks fairly smooth, feels very soft, and there is no loose flour. Pat the dough into a rectangle about 12 by 7 in by and 3/8 in thick.
Make the topping. In a small bowl, stir together the sugar and cinnamon. Using a pastry brush, spread the butter evenly over the dough, leaving a 1-in border uncovered on all sides. Sprinkle the cinnamon sugar evenly over the butter.
Using a thin, metal spatula to help lift the dough, and starting from a long side, roll up the dough, jelly-roll style, pressing the seam to seal. If any dough sticks to the surface, use the spatula to spread the dough back onto the dough cylinder. Pinch the ends to seal. The roll will be about 11 in long. Using a sharp knife, cut the cylinder crosswise into 9 rolls each about 11/4 in thick. Place them, with a cut side up, in the prepared pan, arranging 7 rolls around the edge of the pan and 2 rolls in the middle. Pinch together any edges that separate.
Bake until the tops feel firm and the edges just start to brown, about 25 minutes. Let cool in the pan on a wire rack for 5 minutes. Turn out onto a serving plate and peel away the parchment. Serve warm.
The pinwheels can be baked 1 day ahead, un-molded as directed, covered, and left at room temperature. To serve, preheat the oven to 275ºF and reheat the pinwheels, sticky side up, until warm, about 15 minutes.
Enjoy. I will be making these for Christmas Morning.
by: Nikki
Baked chicken
1-2 packages of chicken parts (your decision on what you want)
1 package of Italian breadcrumbs
Your favorite salad dressing
Preheat oven to 350 degrees F. Put about 1 cup breadcrumbs in a plastic bag (replenish as necessary). Brush chicken parts with salad dressing, then place in bag, and shake, coating the pieces with breadcrumbs.
Place on baking sheet which is covered by an aluminum foil sheet. Bake about 30 minutes. Freeze any leftovers by putting two pieces per freezer bag in the freezer.
Bon appetit!
by: Debbie
1 package of Italian breadcrumbs
Your favorite salad dressing
Preheat oven to 350 degrees F. Put about 1 cup breadcrumbs in a plastic bag (replenish as necessary). Brush chicken parts with salad dressing, then place in bag, and shake, coating the pieces with breadcrumbs.
Place on baking sheet which is covered by an aluminum foil sheet. Bake about 30 minutes. Freeze any leftovers by putting two pieces per freezer bag in the freezer.
Bon appetit!
by: Debbie
Chicken Stew
1 Large package of drumsticks
1 large can of mixed vegetables
1-2 handfuls of uncooked white rice
spices to taste
Put all ingredients in a crockpot. Cover with water. Cook on high until the meat practically falls off the bones. Remove the bones. Makes about 8 servings. Freeze leftovers in individual baggies for future meals.
by:Debbie
1 large can of mixed vegetables
1-2 handfuls of uncooked white rice
spices to taste
Put all ingredients in a crockpot. Cover with water. Cook on high until the meat practically falls off the bones. Remove the bones. Makes about 8 servings. Freeze leftovers in individual baggies for future meals.
by:Debbie
Roasted Chicken
Combine herbs and spices and sprinkle over chicken.
1 tsp salt
1 tsp rosemary
1 tsp thyme
1 tsp oregano
1 1/2 tsp poultry seasoning
1 tsp basil
1 tsp parsley
1/4 tsp pepper
1 tsp onion powder
2 tsp paprika
1/2 tsp garlic powder
1/4 tsp sage
Cut up 2-3 carrots and 2-3 celery stalks and place in bottom of greased roasting pan. Add about 1/2 cup water.
Cover chicken with foil.
Bake at 375 degrees for 1 3/4 hours.
Remove foil.
Bake uncovered another 3/4 - 1 hour.
Add more water if the bottom of the pan dries out during baking.
The pan drippings make a very nice, dark gravy
by: Rita E in AZ
1 tsp salt
1 tsp rosemary
1 tsp thyme
1 tsp oregano
1 1/2 tsp poultry seasoning
1 tsp basil
1 tsp parsley
1/4 tsp pepper
1 tsp onion powder
2 tsp paprika
1/2 tsp garlic powder
1/4 tsp sage
Cut up 2-3 carrots and 2-3 celery stalks and place in bottom of greased roasting pan. Add about 1/2 cup water.
Cover chicken with foil.
Bake at 375 degrees for 1 3/4 hours.
Remove foil.
Bake uncovered another 3/4 - 1 hour.
Add more water if the bottom of the pan dries out during baking.
The pan drippings make a very nice, dark gravy
by: Rita E in AZ
Balsamic Chicken
Two 6 ounce boneless skinless chicken breast
2 TSP Olive Oil
3 TBSP Balsamic Vinegar
1 Clove Garlic, mashed
2 TSP Dijon Mustard
2 Cups Mushrooms
1/3 Cup Chicken Broth
1/4 TSP Dried Thyme
Put chicken in gallon size Ziploc bag and pound to even thickness. Add 2 TBSP balsamic vinegar, garlic and mustard to the bag and massage until thoroughly mixed and chicken is coated.
Add 1 TSP oil to skillet and heat to Medium High. Add chicken along with juices in bag to skillet and saute until chicken is cooked, transfer to a plate and keep warm.
Heat remaining oil in skillet and saute mushrooms for 1 minute. Add broth, thyme and remaining vinegar, cook until mushrooms are deep brown.
Serve chicken with mushrooms on top.
by:jayswife
2 TSP Olive Oil
3 TBSP Balsamic Vinegar
1 Clove Garlic, mashed
2 TSP Dijon Mustard
2 Cups Mushrooms
1/3 Cup Chicken Broth
1/4 TSP Dried Thyme
Put chicken in gallon size Ziploc bag and pound to even thickness. Add 2 TBSP balsamic vinegar, garlic and mustard to the bag and massage until thoroughly mixed and chicken is coated.
Add 1 TSP oil to skillet and heat to Medium High. Add chicken along with juices in bag to skillet and saute until chicken is cooked, transfer to a plate and keep warm.
Heat remaining oil in skillet and saute mushrooms for 1 minute. Add broth, thyme and remaining vinegar, cook until mushrooms are deep brown.
Serve chicken with mushrooms on top.
by:jayswife
Friday, December 3, 2010
Hamburger Dish
Brown meat and drain. Mix with can of tomato sauce or small jar of spaghetti sauce. Set aside.
Cook half a bag of noodles or other pasta of your choice.
Mix 4-8 oz. cream cheese with about half to 3/4 cup or so of sour cream, one egg, about 1/4 cup or more parmesan cheese, salt, pepper, and some mozzarella or cheddar cheese.
Lightly mix cheese with noodles and put on bottom of sprayed casserole dish.
Meat on top. Or you can make two layers.
Grated cheddar or mozzarella on top.
Bake till bubbly.
Mmmmmm.
Nothing *exact* about this dish - I always wing it. It's really good.
by: claudiab
Cook half a bag of noodles or other pasta of your choice.
Mix 4-8 oz. cream cheese with about half to 3/4 cup or so of sour cream, one egg, about 1/4 cup or more parmesan cheese, salt, pepper, and some mozzarella or cheddar cheese.
Lightly mix cheese with noodles and put on bottom of sprayed casserole dish.
Meat on top. Or you can make two layers.
Grated cheddar or mozzarella on top.
Bake till bubbly.
Mmmmmm.
Nothing *exact* about this dish - I always wing it. It's really good.
by: claudiab
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