Italian bake

Preheat over to 425

step 1 boil 1 bag frozen cheese tortilini/ravioli

Step 2 brown 1 lb beef and drain 

Step 3 season beef with garlic salt & Italian seasoning

Step 4 combine beef and pasta with 1-1 1/2 jars of pasta sauce (depending on how saucy you want it) and 1 jar Alfredo sauce

Step 4 mix in 1 cup Parmesan cheese

Step 5 pour beef/pasta mixture into baking dish and top with mozzarella cheese

Step 6 bake for 20-25 minutes or until cheese is bubbly brown

Serve with garlic bread

Chicken bacon ranch pasta

Ingredients 

4 cups chicken broth

1 packet ranch mix

8 oz cream cheese

2 cups shredded chicken (we used rotisserie chicken)

1 lb pasta (we used rotini)

2 cups shredded cheese

1/2 cup real bacon crumbles

Instructions

Whisk broth and ranch mix Together until smooth. Add cream cheese and stir until smooth. Add chicken and pasta. Add 1/2 of your cheese. Cook for 14-16 minutes stirring occasionally. Add bacon and stir. Too with other 1/2 of cheese. 

Brooks gave this an 8 out of 10!

Cajun Pasta

Ingredients 

1 lb shrimp

1 lb Smoked Sausage

1 box Pasta

2 tablespoon Olive Oil

1 tablespoon Minced Garlic

2 tablespoons Cajun seasoning 

1/3 cup White Wine

1/4 cup Unsalted butter

1 1/2 cup Heavy Cream

1 1/2 cup Parmesan Cheese

1 can (15 oz.) Diced Tomatoes

Instructions 

Boil pasta according to instructions and set aside. In a large sauté pan heat the olive oil over medium heat and a tablespoon Cajun seasoning. Add shrimp and cook until fully done and set aside. In same sauté pan add the wine and simmer for 1-2 minutes. Add butter & minced garlic and cook for 1-2 minutes or until the butter is fully melted. Stir in the heavy cream and 1 tablespoon of Cajun seasoning and let it simmer on medium heat for approximately 5 minutes. Reduce the heat to low and add the Parmesan cheese. Stir in the diced tomatoes, pasta and meat. 

Baked Beans with pork, bacon and summer smoked sausage

Ingredients

1 bag of real Bacon Bits
1 lb Smoked Sausage, sliced
1 bag of Frozen Onion
62 oz. VanCamp Pork and Beans
6 oz. tomato paste
1/2 cup Ketchup
1 cup Brown sugar (at least)
2 tblsp Golden Spicy Brown Mustard

Directions


Combine all ingredients in slower cooker and stir well. Cook on low for at least 4-6 hours or on high for 2-3 (if you cook on high stir frequently).

Sloppy Joe Tator Tot Casserole

Sloppy Joe Tater Tot Casserole 

Ingredients

• 1 lb. ground beef
• ½ sweet onion, diced
• 1 teaspoon garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz.) corn, drained
• 1 can (24 oz.) Sloppy Joe sauce
• 4 tablespoons cream cheese
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups cheddar cheese, shredded and divided
• 32 oz. frozen tater tots

Instructions

1. Over medium high heat, brown beef until cooked. Drain any fat and remove and set aside
2. In the same pan, saute onions and garlic until translucent
3. Add red bell pepper and corn and cook until soft
4. Add beef, Sloppy Joe sauce, cream cheese, paprika and salt and pepper to taste. Stir to combine
5. Simmer over medium low heat for 5 minutes
6. Pour the beef mixture in a 9x13 baking dish and spread evenly
7. Top with a layer of 1 cup of cheese
8. Arrange tater tots and sprinkle with remaining cheese
9. Bake at 450 degrees F for 20 minutes or until the tater tots are crispy and golden
10. Dish and serve hot

Chicken and Noodles

• • Ingredients 

    
    

    1 can of Cream of Chicken soup

    1 can of Cream of Mushroom Soup 

    3 (14.5 oz) of Chicken Broth

    2 cups chopped chicken

    3 tsp Onion Powder

    1-2 tsp of Seasoning Salt

    1 1/2 tsp of Garlic Powder

    9 oz+ of Egg Noodles

    2 tsp of Chicken Powder or Poultry Seasoning

    
    

    
    

    Instructions 

    
    

    In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

Chicken Rice Bake

Ingredients:

2 lbs boneless skinless chicken breast cubed

1 cup rice

1 cup water

1 can cream of celery

1 can cream of mushroom

2 packs onion soup mix

Some black pepper and garlic powder to taste

Preheat the oven to 375 degrees. Cube the chicken breasts and toss the cubes with 1 packet of the Onion Soup Mix. Set it aside.

For the rice mixture: ox 1 cup of rice, 1 cup of water, 1 can of cream of celery, 1 can cream of mushroom and add pepper/garlic powder to taste. *My rule of thumb when the recipes says to use a spice ‘to taste’ is to cover the top of the mixture with a thin layer *.

Spray/grease the bottom of the dish and add the rice mixture. Even the mixture out to level. Place the cubed chicken on top. 

Bake at 375 degrees for approximately 40 minutes. 

PS I’ve made this multiple times and once or twice I was too lazy or rushed to cube the chicken and just placed the entire breast on top....the chicken will come out VERY bland and tasteless. Moral of the story? CUBE THE CHICKEN BREASTS!’

Enjoy!