Post your recipe here! It can be healthy or fast or whatever you'd like. If you have the nutritional values, please post them.

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Lera
Mommy to
Alyssa (6) Jacob (4) and Sean (11 months)
Host of Born In October 2007

Count down to a new pic in 6....

Salad Supremo (Perfect for BBQ's) Sooo good!

2 C uncooked Macaroni Noodles
1 Package Jimmy Dean Sausage
1 Can (15.5 oz) Kidney Beans
8 oz can Corn
2 Diced Tomatoes
1 Diced green pepper
1/2 Cup Diced Green Onions
1/2 Cup Sliced Black Olives
1 Cup Grated Cheese (I use Co-Jack or Mexican)
1 Cup Taco Sauce (I use Pace Picante)
1/4 Cup Oil
1 Tsp Salt
basil and pepper to taste


Directions

Cook Macaroni, cook Sausage to crumbles.
Drain Corn and beans.
Mix Mac,sausage,beans,corn,tomatoes,peppers,green onion,olives and cheese. Mix taco sauce, oil and spices (any you like, garlic powder is good)
Mix all together.

Serve Chilled and have Sour Cream and Salsa on the side to use as Garnish


Its so good
All our friends/relatives love it!

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Rachael Ray's Five Minute Fudge

• Unsalted butter softened
• 1 12 oz semi sweetened choc chip
• 1 cup butterscotch chips
• 1 14 oz can sweetened & condensed milk
• 1 teas pure vanilla extract
• pretty icing

1. Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
2. Cover the empty condensed-milk can with plastic wrap and put it in the center of the round cake pan.
3. Stir the chips and milk until they melt together, about 3 minutes. Have a GH (Grown-up Helper) move the pan off the stove if it's too heavy. Place the pan on a pot holder so it does not burn the kitchen counter. Stir in the nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy and funky on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs. (The fudge looks good left plain, too!)
4. Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.

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Chicken Divan (good ol' fashion comfort food)

4 boneless skinless chicken breasts
10 ounces pkg frozen broccoli spears
1 can Cream of chicken soup; undiluted
1 can cream of mushroom soup
3/4 cup mayonnaise
1 tablespoon Lemon juice
1 dash Curry powder
1 cup Cheddar cheese; shredded

Simmer the chicken breasts in salted water until tender, about 45 minutes. Let cool and chop into nice size pieces. In shallow casserole, place frozen broccoli, separated, with chicken on top. Mix together the soup, mayonnaise, lemon juice, curry, and 1/2 c of cheese. Pour the mixture over the chicken and broccoli. Put remainder of cheese on the top and bake in 350* oven uncovered for 45 mins or until cooked through and bubbly. Serve by itself or with noodles or rice. Serves 4-6 (6 with noodles or rice).

YUMMMMMMMMMMMMM girls!

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MONKEY BREAD I'm making this Saturday morning so I thought I'd share....

1/2 cup chopped pecans
1/2 cup granulated sugar
1 tsp ground cinnamon
4 pkg.(10 biscuits each) refrigerated buttermilk biscuits
1 cup packed brown sugar
1/2 cup butter, melted

Preheat oven to 350°F degrees. Sprinkle pecans in bottom of well greased 10-inch fluted tube pan; set aside.

In a small bowl stir together granulated sugar and cinnamon. Cut biscuits into quarters. Roll each biscuit piece in the sugar mixture and place in prepared pan, arranging pieces to fill the pan evenly. In a small bowl stir together brown sugar, pecans and melted butter; pour over biscuits.

Bake for 35 to 40 minutes or until dark golden brown and top springs back when gently touched. Cool in pan on wire rack for 10 minutes.

Invert onto a serving platter. Serve warm.

Serves 10.

EGG AND SAUSAGE BREAKFAST CASSEROLE

2 lbs. roll sausage
1 loaf day old bread (cut off crust & cube)
3/4 lb. Cheddar cheese, shredded

Brown sausage and drain. Place on bottom of 9"x13" casserole dish. Place sausage on top of bread and put shredded cheese on top of sausage.

Mix with beater in large bowl:

8 eggs
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
2 tbsp. Worcestershire sauce
4 c. half and half (I have used 2% milk as well)

Pour liquid mixture over ingredients in casserole, cover and keep in refrigerator overnight. Bake for 45 to 50 minutes in 350 degree oven. Cut into squares, serve hot.

EASY TACO SALAD (love this one!!!)

Ingredients
2 lbs Ground beef
1 Head lettuce
1 1/2 c. Shredded cheddar cheese
1 can Black olives
Sour cream
1 Tomato
2 Pkgs taco seasoning
1 bag Tortillia chips

Preparation

Chop Lettuce

Dice Tomatoes

Slice Olives

Brown ground Beef in pan, drain grease. Add seasoning packages (follow directions on pack for mixing)

Layer: Chips, Beef, Lettuce, Tomato, Olives, Cheese, on Plate or in a Pyrex dish.

Place in Microwave to melt cheese. Add sour cream

Cook's Notes

This is a quick meal that doesn't require a lot of time cooking. You can even save your fork and use the chips to eat with.

*Recipe Analysis done for 6 servings, using fat free sour cream, and reduced fat cheese (also cutting cheese amount to 1 1/2 cups of cheese). 2 pounds of meat and 12 cups of cheese for 4 people is a lot!

Nutrient Information
Calories 830
Total Fat 47g
Saturated Fat 16g
Polyunsaturated Fat 3g
Carbohydrates 49g
Protein 52g
Calcium 414mg
Sodium 962mg
Iron 5mg
Fiber 5g
Recipe Comments