Heather's Recipes
Preheat oven to 425. Cover each piece of bread with half a jar of sauce. Evenly top with pepperoni, mushrooms, & cheese. Bake 20 minutes or until heated through.
Cook jumbo shells 1/2 recommended time, until just limp. Drain. Cool in a single layer on pan or waxed paper. Combine cheeses, eggs, oregano, salt, & pepper. Fill each shell with 2 Tbsp cheese mixture. Tip: Using an icing bag with a wide tip works well for this or make your own by snipping the corner off a freezer bag.
Freeze quantity of shells for one meal in a rigid container. To serve, thaw cheese filled shells. Spread 1/2 C sauce in bottom of 13X9 pan. arrange shells in pan. Pour remaining sauce over shells. Bake @ 350 for 30 minutes.
Combine ingredients. Refrigerate 1 hour.
Heat oven to 350. Spray cookie sheet with cooking spray. Unroll dough & separate into 4 rectangles, firmly press the perforations to seal. Sprinkle parmesan cheese, pepperoni, pepper, & italian cheese over each rectangle. Starting with one short side, roll up each rectangle, press edge to seal. With serrated knife, cut each roll into 6 slices, place cut side down on cookie sheet. Bake 13-17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from the cookie sheet. Serve warm with warm pizza sauce for dipping.
Place frozen or thawed chicken breasts in bottom of slow cooker. Sprinkle taco seasoning over chicken. Spread black beans, tomatoes, & corn over chicken. Slowly pour in chicken broth. Cook on high 3-4 hours. Remove chicken from soup & shred with 2 forks. Return chicken to soup & add shredded cheese & heavy cream. Cook an additional 30-60 minutes; stirring occasionally until cheese is fully melted & combined & the soup is thickened slightly. You can add the tortilla chips directly to the soup along with the shredded cheese & cream; cooking for the final 30-60 minutes. Serve with sour cream, cheese, and more chips.
Simmer first 5 ingredients in a pot. Brown hamburger and onions in a frying pan. Add garlic salt. This is then added to the tomato mixture and simmer to thicken sauce. Prepare noodles to package directions; rinse and dry. Use a 9×13 pan. Assemble lasagna; 1/3 sauce, layer of noodles (going the long way of the pan), 1/2 of each cheese (ricotta first, then mozzarella), layer of noodles (going the short way of the pan), 1/3 of sauce, layer of noodles (going the long way of the pan), rest of cheeses (ricotta first, then mozzarella), layer of noodles (going the short way of the pan), and balance of sauce. Top with parmesan. Bake @ 375 for 30 minutes. Let stand for 15 minutes before cutting and serving.
from Clara Schreck
Place chicken in resealable plastic bag. Pour dressing over chicken. Seal bag, turning to coat all chicken pieces well. Refrigerate at least 30 minutes. Preheat oven to 400. Place contents of seasoning puch on plate. Remove chicken from bag 1 piece at a time. Discard bag. Dip chicken in coating, turning to coat lightly. Arrrange on a baking sheet. Sprinkle any remaining coating from plate over chicken. Bake about 1 hour or until no longer pink in center.
Mix chicken, soup, 1/2 sour cream, 1/2 cheese, 3 Tbsp cilantro. Spoon about 1/4 C chicken mixture down the center of each tortilla; roll up. Place seam down in greased 9×13 pan. Top with salsa and remaining cheese; cover. Bake @ 350 for 25 minutes. Uncover. Sprinkle with remaining cilantro. Serve with remaining sour cream.
Preheat oven to 250. Wrap tortillas in foil and place in oven. Cut chicken into bite size pieces. In a large skillet, combine chicken, tomato sauce, and salsa. Bring to a boil over high heat. Reduce heat, cover, and simmer 5-7 minutes or until chicken is tender and no longer pink. Remove tortillas from oven. Spoon 1/8 chicken and salsa mixture down center of each tortilla. Sprinkle with 2 Tbsp cheese. Place a dollop of sour cream on top of cheese if desired. Roll tortillas around filling.
Brown hamburger w/ onion. Preheat oven to 350. Mix hamburger and onion with soup. Pour into the bottom of a 9×13 glass pan. Cover with frozen tater tots. Cover with cheese. Cook for about 35-45 minutes.