Velveeta hot dip

2 pounds Velveeta cubed
2 cans rotel tomatoes (I don't drain mine but others do)
1 pound ground beef (cooked, crumbled, drained)
Scoops (tostito)--2 bags

Mix all in crock pot; cook on high until melted; turn back to low or warm to serve; will seem too soupy at first but thickens as the temperature lowers; if you drain the tomatoes it seems too thick and sticky as the day goes by.

My client's sister's spaghetti salad

1 pound of spaghetti (cooked, drained, rinsed)--break spaghetti before boiling
24 oz of Ken's Italian Salad Dressing (the large bottle)
1 tomato (I am using 1 pack of cherry or grape tomatoes)--cut into bite sized pieces
1 cucumber--peeled and diced
optional-- 16 oz meat (crab, ham, turkey, or other--your choice)--I am using 16 oz crab supreme (really it's fish flavored to taste like crab)
optional--1 onion chopped (I did not use an onion
1 tsp salt (definately optional)
1 ts pepper
1 tablespoon sugar (cuts the bite of the vinegar)
Mix, chill, enjoy.

Salmon Patties

http://www.cooks.com/rec/view/0,1717,156163-244200,00.html

Chicken Satay

Chicken Satay

Brazilian Chicken with Coconut Milk

Brazilian Chicken with Coconut MilkBrazilian Chicken with Coconut Milk

Fresh Sausage & Yellow Rice Spicy One Dish Meal

Image by danpeters via FlickrTake 1.5-2 pounds of fresh large link sausage (cooked and cut into bite sized pieces), 5.5 cuts of chicken broth (can use some water to make up the difference), 1 chopped onion, 1/4 cup chopped bell pepper, 1/2 teaspoon black pepper, 1/2 teaspoon minced garlic, 1/2 teaspoon crushed red pepper flakes (not powder) and place into a very large pot on the stove (dutch oven sized).  Bring to a boil then add 1 pound of saffron yellow rice (Mahatma brand), stir, reduce to low, and cover with a tight lid for 20 minutes.  Let sit about 5 minutes with lid on after 20 minutes (off the stove eye).  Mix well and serve.  If you read the back of the rice package I am using 5.5 cups liquid and omitting the margarine instead of the 5 1/3 cups liquid called for on the bag.  This makes a wetter mixture.  Use the 5 & 1/3 like the package says if you want it to have less liquid.  We save our chicken broth in the freezer every time we cook a chicken so this is what I used (minus the tallow).  You can used canned broth if you need to.  I hope you enjoy this easy, inexpensive meal.

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Debbie's South Western Chille

Image via WikipediaI got this recipe from my friend Debbie; we use it as filling for burrito's but it can be eaten alone; DO NOT DOUBLE the recipe; that will be a big mistake; you end up with way too much.  Ingredients:  1 pound of ground beef browned and drained, 1 can of whole kernel corn not drained, 1 can of rotel tomatoes, 1 can of black beans, 1 can of pinto beans, 1 can of kidney beans, 1 envelop of taco seasoning mix, and 1 envelop of dry ranch dressing mix (the secret ingredient).  Mix all ingredients in large pot on top of stove; simmer until heated; serve with crackers or tortilla chips.  I also buy flour tortillas, sour cream, shredded cheese, and salsa because I use this as burrito filling instead of chille.

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Broccoli & Cheese Casserole

Image by Old Shoe Woman via FlickrSharing a link; hope to make this for October 9th family gatheringhttp://allrecipes.com//Recipe/awesome-broccoli-cheese-casserole/Detail.aspx

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mac and cheese w/ bacon

http://www.ivillage.com/bacon-and-cheddar-macaroni-cheese/3-r-152768

I'd like to try this--pretzel pizzas

http://frommytinykitchen.blogspot.com/2009/10/pizza-stuffed-pretzels.html

Cucumber salad recipe link

I've been wanting this recipe.http://bakedbree.com/2010/05/cucumber-salad/

I want this (strawberry icebox cake)

Strawberry Ice-box cakehttp://www.thekitchn.com/thekitchn/dessert/summer-recipe-nobake-strawberry-icebox-cake-117900

Cake Mix Cookies Link

Cake mix cookies link:Cake Mix Cookies Link

Chicken Spaghetti

Image by AvaJune via Flickr

Chicken Spaghetti By Diane Webb

Just made this up to use up some left over chicken.  I did not want chicken and rice or chicken soup today so I decided to create something different.  We will see!

1.5-2 pounds cooked boneless/skinless chicken (I used leftovers from whole roasted chicken)
1 quart jar of stewed tomatoes (or equivalent of canned tomatoes)
6 oz can of tomato paste (for thickening)
1 teaspoon of salt
1/2 teaspoon of pepper
3 teaspoons of Italian seasoning
1/2 cup white cooking wine
2 teaspoons garlic powder
1 tablespoon onion powder

Load it all in a crock pot (of course), stir and cook until it's all hot and blended; you can cook on the stove I guess if you want to; I will go about 4-6 hours on high and see how it goes from there.  Plan to serve over spaghetti noodles with Texas toast.  Wish me luck!

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Salsa Recipe I found

http://oneparticularkitchen.com/2009/05/19/salsa/

Link to many cupcake recipes

http://mingmakescupcakes.yolasite.com/

Yummy! Cinnamon roll sugar cookies

http://picky-palate.com/2010/02/11/cinnamon-roll-sugar-cookies-yes

Pepperoni Pizza Puffs

http://noblepig.com/2010/03/30/pepperoni-pizza-puffs.aspx

Italian Crockpot Stew with pasta By Diane Webb

Image via Wikipedia

Italian Crockpot Stew with pasta By Diane Webb

I was going to say "easy" Italian Crockpot Stew but "easy" is implied if it's my recipe! Spring is here so I have another crop of tomatoes to look forward to.  Therefore, I need to use up our stewed tomatoes in the cabinet to make room for more.  I came up with this recipe this morning before church and--I kid you not--it took me no more than 15 minutes to have it cooking in the crock pot before we left.  That is including the time it took to brown the ground beef.  All of this is just what I happened to have in the cabinet.  I had taken out the hamburger meat yesterday thinking I'd make vegetable soup but ended up doing this instead.  I believe it would have worked with just broken up spaghetti noodles (uncooked) if that is all you have.

Put all of the following in your crock pot and cook on high for 3-4 hours. Serve with grated cheese or Parmesan cheese as a topping.  Garlic toast would have been nice with this as well but I did not think about that.

1 pound ground beef browned and drained
2 quarts stewed tomatoes
8 ounces pasta noodles (uncooked--we used Rotini which look like cork screws)
1 tablespoon Italian seasoning (dried)
2 teaspoons oregano (dried)
2 teaspoons basil (dried)
2 teaspoons garlic salt
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 tablespoon onion powder (because Emerson does not like onion chunks)
3/4 teaspoon salt
1/2 teaspoon black pepper

Chicken with Onion Gravy (Emerson's favorite)

Image by sidehike via Flickr

Chicken with Onion Gravy By Diane Webb

Emerson does not like onions but thinks this is the best chicken he ever ate

1 whole chicken cut up or 3 leg quarters
Salt & Pepper
Dried Minced Onion
1 Can of Cream of Onion Soup--undiluted

Salt and pepper your chicken; put in crock pot; cover with dried minced onions (just shake it on all the pieces like you would salt or pepper); top with undiluted cream of chicken; cook on high in crock pot for 4-6 hours depending on how yours cooks; longer on low; serve over rice, noodles, or pasta

Easy Barbeque Ribs by Diane Webb

Image by chadmiller via Flickr

Pre-heat your oven to 275 degrees farenheit; get a broiler pan with top rack; put about 1/2 inch of water in the bottom part of your pan; put the top rack on; put a slab of ribs on the rack (you may have to cut the slab in half to fit it all on your broiler pan rack); season to taste (I use a rub with some spice to it but you can be a simple as just salt and pepper); cover tightly with alumunum foil; cook in your oven at 275 degrees farenheit for 3-4 hours (the longer the better) or until the ribs are falling off the bones).  If you are adding barbeque sauce--brush with the sauce & cook uncovered for the last hour of cooking. Alternatives include brushing with liquid smoke before cooking or adding other seasoning OR putting a little liquid smoke in your water at the bottom of the pan; this will give it a more grilled flavor.

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Enchillada Casserole

Image via Wikipedia

2 lbs ground beef or turkey
2 packs of taco seasoning
1 large onion
1 jar of salsa for topping/serving
18 small corn tortilla shells
8-10 ozs. shredded cheese
1/4 cup oil
1 TBS flour
1 TBS Chilli Powder
1 small can tomato
4 ox. water

Heat oil, add flour & chilli powder; add tomato sauce and water; heat about 5 minutes; set aside to dip tortillas in; prepare ground beef or turkey as instructed on back of taco seasoning; add onion when browing meat; dip tortillas in sauce and line bottom of deep baking pan or glass oblong dish (greased); layer tortillas, meat mixture, cheese, liquid (sauce); end with tortillas, sauce and cheese on top. (Can use the salsa on that last layer before the top cheese); bake at 300 degrees for about 30 minutes.

Vegetable dip

Image via Wikipedia

16 oz sour cream
Knor vegetable soup mix (1.4 oz package)

Mix well; refrigerate for about 1 hour (until vegetables are soft); serve with crackers, vegetables or bread.

Try other Knor soup mix flavors for variety.  Use the 4 oz packages.

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Salsa Blend By Diane Webb

Image via Wikipedia

1 jar San Marcus Pico de gallo
1 jar San Marcus green salsa
1 jar Pace 3-pepper salsa

Blend in blender until a smooth consistency; serve with tortilla chips.


The idea is to have a  salsa without chunks with plenty of flavor but not too hot.  You could take several different brands and flavors of your choice and do the same thing (blend in a blender) until you come up with your favorite combination.  I just took what jars I had purchased from Big Lots.  Each alone just did not quite get it.  The 3-pepper was just too hot.  The green was took tart.  The pico de gallo had too many large pieces.  However, all three blended together was perfect.  We did find it got hotter and hotter each day it remained in the refrigerator (which was not very  many days).

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Dressing (Diane Webb)

Image by KellyK via Flickr

1 pan of cornbread (any recipe--I use the one off the cornmeal bag)
1 package of commercial dressing--dry (this is for the flavoring so experiment)
3 chopped celery sticks (optional)
1 copped onion
Chopped boiled eggs--several (optional)
3-4 large eggs (raw)
You can add one slice of bread if you want (sometimes I do and sometimes I don't)
Chicken broth
Vegetable broth (optional)
Whole cut up chicken (optional)

mix above together in a large bowl or pot.  Pour a chicken and/or vegetable broth (one or the other or a combination of both) to make a mud-pie consistency.  (I use several cans of Swanson's vegetable broth and only one or two cans of chicken broth (or equivalent of fresh chicken broth if you save yours in the freezer).  Spray deep pan/s with cooking spray or greese with butter.  Pour in mixture and bake at 300-350 degrees until firm.

Note:  for chicken and dressing divide into two pans.  Poke your cut up pieces of chicken down into your dressing and cook covered on 300-350 degrees until chicken is done.  Toward the end you can take the foil off to let it brown.  I usually cook one pan that night for supper and put the other one in the freezer to cook later (covered with saran wrap then aluminum foil).

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Italian Sausage Spaghetti (by Diane Webb)

Image via Wikipedia

Italian Sausage Spaghetti (by Diane Webb)

3/4 pound italian sausages
1 25oz jar tomato basil pasta sauce
1 onion peeled and cut up
2 teaspons minced garlic
8 oz spaghetti noodles
a dash or 2 of olive oil--to toss noodles in
garlic salt (California style) to make garlic toast as a side
bread and margarine for garlic toast

Cook your sausages (whole) in about 1/4 cup water until water cooks off (medium high on stove); cut the sausages in the frying pan in small slices laying each slice flat in the frying pan to continue cooking (cut heat down low or off while doing so); add cut up onion and minced garlic (increase heat to medium high again and stir/saute until onions are done to your liking.  Add the sauce and turn heat to medium until the sauce starts to bubble.  When bubbly turn to low and simmer while you cook your spaghetti noodles and get your garlic toast ready.  Drain your spaghetti noodles when done and leave in the colander; set the colander back in the still hot pot you boiled the spahetti in and set this back on the stove eye which is still hot but now turned off (to keep your noodles warm).  Toss your noodles with a little olive oil and the garlic salt to keep them from clumping.  When your sauce has cooked enough (everthing is hot and the sauce is a darker color than when you started) you are ready to serve.  Serve the sauce over the noodles and the garlic toast on the side.  I like to top with parmesan cheese.

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