Main Entree Dish Recipes

The 15 Minute Meal

1-2 chicken breasts cut into bite size pieces
2 T. olive oil
1 c. uncooked 10-minute brown rice
1 c. water
¾ c. white wine
1 pkg. HOT SPICED CIDER/WINE MIX, divided
½ c. white wine
1 sm. onion, diced
2 tsp. chopped garlic
½ (15 oz.) can chopped artichokes in water
2 lg. sweet potatoes

In a skillet drizzled with olive oil, sauté chicken until cooked. In a small saucepan, add rice, water, ¾ c. wine, and 2 T. of the HOT SPICED CIDER/WINE MIX.  Bring to a boil, cover, and set on medium heat. Wash sweet potatoes, puncture several times all over with a fork, wrap in wax paper, and cook in the microwave for 5 minutes. Once chicken is done, add in ½ c. wine, onion, and garlic. Once onions are translucent, add in the artichokes and sauté for 2 minutes. Place the rice in large bowl, top with the chicken and artichokes. Take the sweet potatoes, cut them in half, sprinkle with additional HOT SPICED CIDER/WINE MIX and put back in microwave for 1 minute. Each half is a side for 1 person.
It’s a simple, quick, and healthy meal with a hint of cinnamon and spice, almost Moroccan in style.

By Roberta Whalen

 

Tuscan Chicken Marsala

several chicken cutlets or 2-3 chicken breasts
olive oil
1 tsp. HERB DIP MIX
2 T. butter
1 lb. sliced mushrooms
½ white onion, diced
1 c. Marsala wine

Drizzle chicken with olive oil and sprinkle with HERB DIP MIX.  Sauté in a skillet until golden and cooked through. Remove from pan. Add in butter, mushrooms, and onion. Sauté until mushrooms start to get translucent. Add wine and chicken. If you want a thicker wine sauce, add in another pat of butter. Place chicken on a platter and pour mushroom-marsala sauce over the chicken. Serve with mashed potatoes.

By Roberta Whalen

 

Pecan Chicken Satay

1 lb. thin chicken cutlets
1 pkg. PECAN PIE MUFFIN MIX
1 c. peanut butter
¼ c. half and half

Cut chicken cutlets into 1-2” strips. Take half the package of PECAN PIE MUFFIN MIX and pour onto a paper plate. Take the other half of the mix and pour into a small saucepan. Add in peanut butter and half and half. Mix together on low until a thick sauce forms. Pour half the sauce in a shallow bowl. Dredge the chicken strips in the sauce and then into the dry PECAN PIE MUFFIN MIX on the plate. When done, place the chicken strips on skewers (presoaked in water if using wooden skewers). Grill, bake, or sauté the chicken. Take the reserved sauce and place in a dipping bowl to dip your chicken satay when done. Great as a party appetizer or dinner entree with a side of couscous.

By Roberta Whalen

 

 

Creamy Curry Chicken

1 lb. diced boneless chicken

2 T. MEXICAN FIESTA DIP MIX

1 tsp. curry powder

1 tsp. cumin

½ c. heavy cream

 

Sauté chicken in a sauté pan sprayed with cooking spray. While cooking, mix MEXICAN FIESTA DIP MIX with curry powder and cumin. Pour the dry spice mix into the pan with heavy cream. Serve the creamy curry chicken over rice.

By Kista Taylor

 

 

Chicken N Cornbread

3 c. shredded chicken from a rotisserie or cooked chicken

2 c. frozen peas and carrots

1 (10.5 oz.) can cream of chicken soup

¼ c. milk

1 pkg. SWEET CORNBREAD MIX, prepared

½ c. milk

1 egg

 

Mix chicken together with peas and carrots, soup, and milk. Pour into a 9×9” baking dish. Prepare SWEET CORNBREAD MIX as directed. Spread over the top of the chicken mixture.  Bake at 400 for 15 minutes. Spoon out and serve hot with a side salad.

By Roberta Whalen

 

Chicken and Cornbread Pot Pie

2 carrots, diced

1 sm. onion, diced

2 stalks celery, diced

1 c. frozen peas

or substitute all of above with 1 (16 oz) pkg. frozen veggies

3 cooked chicken breasts, diced

1 (10.5 oz.) can cream of chicken soup

½ (12 oz.) can evaporated milk

1 pkg. SWEET CORNBREAD MIX, prepared

½ c. milk

1 egg

 

Sauté carrots, onion, celery, and peas in a saucepan. Add chicken, soup, and milk. Cook on medium heat until all ingredients are incorporated. Salt and pepper to taste. Place into pot pie tins, small casserole dishes, or 1 medium size greased casserole dish. Set aside. In another bowl, prepare SWEET CORNBREAD MIX as directed. Drop spoonfuls of mix on top of the pot pie dishes. Spread gingerly with a spatula or butter knife. Bake at 350 for 20-30 minutes until the cornbread is done. Chicken pot pie may become bubbly.

By Roberta Whalen

 

Italian Chicken Florentine Roll-ups

1 pkg. (4) chicken cutlets

1 pkg. SPINACH DIP MIX

¼ c. olive oil

4 slices prosciutto (Italian ham)

4 slices mozzarella cheese

 

Pound chicken out flat. Mix together SPINACH DIP MIX with olive oil. Brush oil onto cutlet. Place a slice of prosciutto and a slice of mozzarella cheese on each cutlet and roll up tightly. Secure with butcher twine, a skewer or toothpicks. Place on a baking sheet and bake at 375 for 30 minutes or until done in center.

By Roberta Whalen

 

Hot Bruschetta Chicken

1 pkg. (4) breaded chicken cutlets

1 pkg. BRUSCHETTA MIX

2-3 diced tomatoes

approx. 1/8 c. olive oil

 

Place breaded chicken cutlets in a baking dish. Prepare bruschetta topping by mixing tomatoes, BRUSCHETTA MIX and olive oil together. Top the chicken and bake at 350 for 30 minutes.

By Roberta Whalen

 

Roberta’s Bruschetta Chicken

1 pkg. (4) chicken breasts

1 tomato

½ pkg. BRUSCHETTA MIX

½ c. olive oil

1 (16 oz.) pkg. egg noodles

¼ c. butter/margarine or olive oil.

2 tsp. GARLIC MASHED POTATO MIX-IN MIX

 

Dice tomato and place in a small bowl. Add BRUSCHETTA MIX and olive oil and set aside to marinate. Boil egg noodles according to package directions. Drain and toss with butter/margarine or olive oil. Add GARLIC MASHED POTATO MIX-IN MIX. Grill chicken breast or cutlets, and slice into 1” slices. Put some egg noodles on a plate, layer with slices of grilled chicken and top with bruschetta tomatoes.

Tastes delicious hot or at room temperature. Can also be served as a salad substituting the noodles with lettuce. You can also take the remaining BRUSCHETTA MIX, add it to some olive oil or margarine and brush onto slices of Italian bread. Grill or broil in the oven until toasted and serve on the side.
By Roberta Whalen

 

Garlic Chicken

1 roasting chicken (1 lb. ready-to-cook)
3 cloves garlic
1-2 T. GARLIC ONION DIP MIX
½ tsp. salt
1 T. ground black pepper

1 T. I Can’t Believe It’s Not Butter, Light Spread
Place all ingredients in a roasting bag. Follow the instructions on the roasting bag box. Chicken is done when the top is golden brown. The meat should just fall away from the bone with little or no pressure.

By Kista Taylor

Guacamole Chicken Sandwiches 

2 skinless, boneless chicken breast halves (10-12 oz. total), finely chopped
1 T. butter
1 tsp. chili powder
½ tsp. ground cumin
1 clove garlic, minced
dash cayenne pepper
1 (3 oz.) pkg. cream cheese, softened
½ c. shredded sharp cheddar cheese
¼ c. sour cream
1 (10 oz.) can diced tomatoes and green chili peppers, drained
2 green onions, thinly sliced
2 T. snipped fresh cilantro
12 slices white sandwich bread, crusts removed or six 8” flour tortillas
12 leaves Bibb or green leaf lettuce (optional)
cucumber, sliced thin and peeled (optional)
2 tomatoes, sliced (optional)
1 pkg. GUACAMOLE DIP MIX, prepared
1 small tomato, chopped
1 tsp. lemon juice
1 mashed ripe avocado

In a large skillet, cook chicken in hot butter until lightly browned and no pink remains. Stir in chili powder, cumin, garlic, and cayenne; cook for 1 minute more. Cool slightly. In medium mixing bowl, beat cream cheese, cheddar cheese, and sour cream until creamy and combined. Fold in chicken mixture, drained tomatoes and peppers, green onions, and cilantro. Cover and chill up to 24 hours. Spread mixture on 6 slices of bread. Top with guacamole, cucumber, tomato slices; add lettuce and remaining 6 slices of bread. (Or spread chicken mixture evenly over tortillas; top with lettuce, guacamole, cucumber & tomato slices. Roll up tortillas.) Makes 6 sandwiches.

By Deana Smith

 


Chicken Stew Mexican Style

2 lbs. skinless, boneless chicken breasts cut into 1½” pieces
4 med. russet potatoes, peeled and cut very small
1 (15 oz.) can mild Rotel (chopped tomatoes with green chilies)
1 pkg. TACO “SOUP”REME MIX with beans
1 (8 oz.) can tomato sauce
2 c. water

Optional toppings:  grated cheese, sour cream, chips, tortillas, and/or salsa
For best results, soak beans overnight, then prepare as follows. Mix all ingredients together in crock pot; cook 7-9 hours on low. Add water, if necessary, to fill. Top each bowl with a handful of shredded cheddar cheese. Serve with sour cream, chips, and salsa on the side.  Can also be served with warm flour tortillas.

By Bronnie Stultz

 

Savory Chicken ‘N Biscuits

4 boneless, skinless chicken breasts
olive oil

1 med. onion, chopped
3 carrots, chopped
½ sweet green pepper, chopped
½ sweet red pepper, chopped
1 c. milk
2 tsp. GARLIC ONION DIP MIX
1 (7.5 oz.) can refrigerated biscuits, cut into fourths
Preheat oven to 400 degrees. Heat a little olive oil in a skillet. Cut chicken into 1″ pieces & cook until almost done.  Chop veggies & add to skillet with chicken. (Any veggie combinations can be used.) Cook until vegetables become tender. Mix milk & GARLIC ONION DIP MIX together; pour into skillet & cook on medium high until boiling. Boil for approx. 1 minute, then pour into a 2 quart casserole dish. Top with biscuits & bake in oven for approx. 10 minutes or until biscuits begin to brown.

By Angela Loberg

Souper Shedperd’s Pie

1 pkg. BAKED POTATO SOUP MIX
1 lb. ground meat (beef, chicken, turkey) cooked
1 8 oz. pkg. shredded cheddar cheese
1 pkg. of (8-10 count) biscuit dough in can, cut in halves

In a bowl, pour the entire bag of  BAKED POTATO SOUP MIX. Add in boiling water a little at a time until you get a thick mashed potato consistency. In a greased 9X9 baking dish, pour in your cooked ground meat, top with the thick potato soup mash, add the shredded cheddar cheese. Bake at 350 for 15 minutes. Remove from oven and place the individual dough biscuits on top. Return to oven and bake for additional 10 minutes or time specified on the biscuit can. Everything all in one casserole dish. Great to bring to a pot luck.

By Roberta Whalen

 

Beef Pot Roast

3-4 lb. roast

olive oil

3 T. HERB DIP MIX

1 med. onion, chopped

3-4 carrots, chopped

2-3 stalks celery, chopped

1 bay leaf

1 (16 oz.) can beef broth

½ bottle red wine (or less for taste preference)

This classic comfort food can be made in the oven or slow cooked all day in a crock pot.

Rub your roast with some olive oil and  HERB DIP MIX. Sear it on the outside in a large pan on the stove to get color and carmelization. Transfer to your crock pot or roasting pan. Add in chopped onion, carrots, celery, bay leaf, beef broth, and red wine. Let simmer and slow cook 8-10 hrs on the low crock pot setting or 4-6 hrs on the high setting.

By Roberta Whalen

 

 

Jambalaya Stuffed Cabbage Rolls
1 head cabbage
1 (8 oz.) cans crushed tomatoes
1 tsp. sweet basil
1 tsp. dill
1 lb. ground beef
1 lb. ground sausage
2 eggs
1 c. breadcrumbs
1 c. each, diced sweet red peppers, sweet green peppers, and onions¼ c. brown sugar
1 pkg. JAMBALAYA MIX

Cut cabbage in half. Boil cabbage for about 10 minutes. Reserving water, remove cabbage from the water and cool. In a crock pot, add the reserved cabbage water and put in the crushed tomatoes, basil and dill. In a bowl, add ground beef, sausage, eggs, breadcrumbs, peppers, onions, and brown sugar. Remove the bay leaf from the JAMBALAYA MIX and add bay leaf to crock pot mixture.  Add the JAMBALAYA MIX to the meat mixture.  Mix all the ingredients in the bowl together. Take your cooled cabbage leaves and pull apart. Form the meat mixture into meatballs, place inside a cabbage leaf, and roll the leaf around the meatball. Place the roll into your sauce in crock pot. Cook in the crock pot on high for 7-8 hours. Serves 8-10

Author Unknown

 

Ranch Meatloaf

1½ lbs. ground beef
1 egg
¼ c. oatmeal
5 T. RANCH DIP/DRESSING MIX
2 T. + 1 T. ketchup
cooking spray

Mix all the above together, except the 1 T. of ketchup. Spray loaf pan and then firmly press mixture into pan. Add 1 T. of ketchup to the top and spread across mixture. Bake at 375 for 35-40 minutes. Slice and serve.

Author Unknown

 

Ranchers Meatloaf

1 lb. ground meat

1 egg

¼ c. RANCH DIP/DRESSING MIX

¼ c. sour cream

2 T. Worcestershire sauce

½ c. canned black beans

1 (6 oz.) pkg. boxed cornbread stuffing

shredded pepper jack cheese

 

Mix together all ingredients except shredded cheese and place in a loaf pan. Bake at 350 for 45 minutes. Top with shredded pepper jack cheese for the last 5 minutes.

By Roberta Whalen

 

Easy Beef Stew

1 pkg. POTATO SOUP MIX, prepared as directed

2 c. milk or half and half

¼ c. margarine

2 c. frozen mixed vegetables

2 c. shredded beef or chopped up leftover steak

 

Prepare POTATO SOUP MIX as directed.  Add frozen vegetables and meat. Heat and serve.

By Roberta Whalen

 

Cornbread Taco Pie

1 lb. ground meat

2 T. MEXICAN FIESTA DIP MIX

1 (16 oz.) jar salsa

1 c. shredded cheddar or Mexican mix cheese

1 pkg. SWEET CORNBREAD MIX, prepared as directed

½ c. milk

1 egg

 

Brown ground meat with MEXICAN FIESTA DIP MIX. Pour into a 9×13” casserole dish. Top with salsa and shredded cheese. Pour cornbread batter over the top. Bake at 350 for 30 minutes or until cornbread is done and golden brown. Scoop out and serve with sour cream and guacamole. OLE’

By Roberta Whalen

 

 

Taco Pie

½ lb. ground meat

1 (8 oz.) can tomato sauce

½ pkg. CHILI CHEESE DIP MIX or 1½ T. MEXICAN FIESTA DIP MIX

1 (8-10 count) can refrigerated crescents

shredded Mexican Velveeta or Velveeta cheese

For topping:  chopped lettuce, tomatoes, and sour cream

 

Brown meat. Stir in tomato sauce and choice of DIP MIX. Simmer for a minute. Unroll a can of refrigerated crescents and press onto bottom of ungreased 12” cookie sheet. Prick bottom with a fork all over the crust. Bake 10 minutes at 350 or until slightly brown. Cover crust with meat mixture and top with shredded Velveeta. Continue baking until cheese begins to melt. Top with chopped lettuce, tomatoes, and sour cream.

By Melissa Holmes

 

 

Mexican Taco Pizza

1 pkg. SWEET CORNBREAD MIX, prepared

½ c. milk

1 egg

1 lb. ground meat

1 c. salsa

1 (4 oz.) can diced green chilies

1 (8-12 oz) bag shredded cheddar cheese

 

Prepare SWEET CORNBREAD MIX as directed. Spread into a large 9×13 bar pan to make a thin layer. In a sauté pan, brown ground meat, salsa, and diced green chilies. Spread over the cornbread and top with shredded cheddar cheese. Bake at 350 for 20-30 minutes.

By Roberta Whalen

Mexican Meatballs

1 lb. ground meat

2 T. MEXICAN FIESTA DIP MIX

½ jalapeno, diced

3 T. green chilies, from the can

½ c. breadcrumbs

¼ c. enchilada sauce

1 egg

¼ c. honey

 

These are great for a party. Mix together ground meat and MEXICAN FIESTA DIP MIX. Add in jalapeno, green chilies, breadcrumbs, ¼ c. enchilada sauce, and egg. Mix and roll into mini meatballs. Place on a lined cookie sheet and bake for 20-30 minutes or until done. Place in a crock pot and add the rest of the enchilada sauce with the honey. Heat and serve.

By Roberta Whalen

 

Mini Meatballs

1 pkg. BRUSCHETTA MIX

1 lb. ground beef

2 T. minced garlic

½ c. breadcrumbs

2 tsp. crushed red pepper, optional

1 egg, beaten

½ tsp. black pepper

your favorite marinara sauce

Stir BRUSCHETTA MIX into ground beef. Add garlic, breadcrumbs, peppers, and egg. Mix well and roll into miniature meatballs. Bake uncovered at 350 for 30 minutes. Mix with your favorite marinara sauce. Can easily be kept warm in a crock pot.

By Kista Taylor

 

Italian Stuffed Shells

2 lbs. ground meat
½ med. onion, diced
1 T. minced garlic
2 (8 oz.) pkgs. cream cheese
2 pkgs. SPINACH DIP MIX
¾ c. three cheese blend (parmesan, Romano, and Asiago Cheeses)
salt and pepper to taste
1 lg. egg
1 (16 oz.) pkg. jumbo pasta shells
16-24 oz. spaghetti sauce

Cook ground beef, adding onion and garlic until browned. In large bowl, mix meat with cream cheese and SPINACH DIP MIX. Add shredded cheese, salt, and pepper. Let cool. Add egg. This filling can be made one day in advance and refrigerated until ready to use. Cook pasta shells in boiling salted water. Drain and cool. Stuff the shells with the meat mixture. Place the shells in a large baking dish and cover with spaghetti sauce. Cover with foil and bake at 350 for about 45 minutes.

Kista Taylor

 

Chili Toppers

1 pkg. SWEET CORNBREAD MIX, prepared

½ c. milk

1 egg

prepared chili

 

Prepare SWEET CORNBREAD MIX batter as directed. Set aside. Using your prepared chili, pour into ramekins or large mugs. Top with ¼ c. of cornbread batter. Place on cookie sheet and bake at 350 for 15 minutes or until cornbread top is golden brown.

By Roberta Whalen

 

Beef And Biscuit Casserole

1-1¼ lb. ground beef
½ c. chopped onion
¼ c. diced green chilies
1 (8 oz.) can tomato sauce
2 tsp. CHILI CHEESE DIP MIX
¾ tsp. garlic salt
3 T. dried minced onion
1 (8 oz.) can refrigerated buttermilk biscuits
1½ c. shredded Monterey, Jack, and cheddar cheese (½ c. of each)
½ c. sour cream
1 egg, slightly beaten

Preheat oven to 375. Brown ground beef, chopped onion, and chilies in a pan. Drain grease. Stir in tomato sauce, CHILI CHEESE DIP MIX, garlic salt, and minced onions and simmer. Separate refrigerated biscuits into 10 biscuits, then cut in half to separate again into 20 biscuits. Place 10 halves into the bottom of an 8 or 9” square glass baking dish. Combine ½ c. of the cheeses with sour cream and egg, mix well. Remove meat from heat and stir in the sour cream mixture. Pour this over the biscuits in the baking dish and place the other 10 biscuits on top. Sprinkle remaining cheese on top of dough. Bake for 30 minutes until golden brown.

By Bronnie Stultz

 

 

Italian Sausage & Peppers Pasta

1 pkg. BRUSCHETTA MIX
1 (28 oz.) can crushed tomatoes
1 lb. kielbasa or other smoked sausage
1 lb. bag frozen sliced bell peppers and onions, thawed and drained
pasta, prepared
Combine ingredients except pasta in a large saucepan; bring to boil. Reduce heat and simmer, uncovered, for 15 minutes. Spoon hot sauce over hot pasta.

By Sheela Terry

 

Cheesy Italian Tortellini

½ lb. ground beef
½ lb. Italian sausage, casings removed
1 (16 oz.) jar marinara sauce
1 (4.5 oz.) can sliced mushrooms
1 (14.5 oz.) can diced tomatoes with juice
2 tsp. ITALIAN SEASONING MIX
1 (9 oz.) pkg. refrigerated or fresh cheese tortellini
1 c. shredded mozzarella cheese
½ c. shredded cheddar cheese
Crumble ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain. Combine meats, marinara sauce, mushrooms, tomatoes, and ITALIAN SEASONING MIX in a slow cooker. Cover and cook on LOW heat for 7-8 hours.  Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

By Kista Taylor

 

Sausage and Pepper Frittata

1 lb. ground sausage

6 eggs

1½ c. milk

½ c. shredded cheese

1 pkg. CHEESY POTATO CASSEROLE MIX

 

In a medium skillet, spray with cooking spray and brown ground sausage. In a bowl, mix together eggs, milk, cheese, and CHEESY POTATO CASSEROLE MIX. Mix well. Pour egg mixture over the sausage in the skillet. Place skillet in the oven at 375 for 30 minutes or until done in the center.  Serve for breakfast, lunch or dinner!! Note:  if your skillet has a plastic handle, it cannot go into the oven.  You can also transfer this recipe to a 9×9 dish an bake.

By Roberta Whalen

 

Old Fashioned Beef Stroganoff

1 lb. lean ground meat (beef, turkey)

1 sm. onion, chopped

1 sm. pkg. sliced fresh mushrooms

2 c. water

1 pkg. BEEF STROGANOFF MIX

1 c. sour cream

 

In a skillet, brown ground meat, onion and fresh mushrooms. Cook until meat is browned and veggies are soft. Put on low and set aside. In a saucepan, boil water, add the BEEF STROGANOFF MIX and cook until noodles are tender. Add the BEEF STROGANOFF to the meat mixture and sauté until thickened. Add sour cream and mix until creamy.

By Roberta Whalen

 


Herb Encrusted Rack of Lamb

1 pkg. HERB DIP MIX

1 c. breadcrumbs

¼ c. olive oil

½ c. craisins

 

Make a thick paste to encrust a rack of lamb. Puree in food processor the HERB DIP MIX, breadcrumbs, olive oil, and craisins and mix into a heavy paste and spread over your rack of lamb. Roast according to time given on the lamb wrapper.

By Kista Taylor

 

Oven Baked Spare-Ribs

2 lbs. pork spareribs
1 c. soy sauce
3 c. water
½ c. ketchup
1 pkg. CARAMEL APPLE DIP MIX
cornstarch for thickening
4 sweet green peppers, diced or sliced
4 sweet red peppers, diced or sliced
2 sweet orange peppers, diced or sliced
2 large Spanish onions, sliced
¼ c. ground garlic
salt and pepper to taste

In large pot of water, boil ribs until tender. In separate saucepan, add soy sauce, water, ketchup, and the CARAMEL APPLE DIP MIX. Bring to boil, turn down and add cornstarch to thicken. In a roaster pan, place drained ribs (slabs) and sauce, then add peppers, onions, garlic, salt and pepper. Bake, covered at 425 until tender. Remove lid towards end of baking. Continually check so ribs do not burn and sauce does not dry up.

By Kista Taylor

 

 

 

Savory Pot Pie

1 pkg.  PIE CRUST, prepared
½ c. butter, melted
2 T. butter/margarine
½ c. frozen 3 pepper and onion mix
½ c. chopped broccoli
½ c. vegetable mix (frozen peas & carrots)
½ c. shredded potato
3 eggs, slightly beaten
1 c. half & half
1 c. shredded cheese
1 T. BRUSCHETTA MIX
½ tsp. garlic powder
salt & pepper to taste
½ c. veggies burger (Its ground soy meat which is the same texture as ground beef.)
you can add cooked chicken breast, turkey, or beef in place of veggie burger

Prepare  PIE CRUST as directed.  Bake at 400 for about 10 minutes. In a sauté pan, add butter/margarine and frozen pepper & onion mix. Cook until tender & slightly brown. Lower heat and add broccoli, vegetable mix, and shredded potatoes. Remove from heat, but leave in pan.  In a separate bowl, beat eggs, add half and half, shredded cheese, BRUSCHETTA MIX, garlic powder, salt, pepper, and vegetables.  Stir  and add cooked veggie burger or meat.  Pour into the pie shell & cover the edges of the pie crust with foil. Bake at 375 for 45-50 minutes.

By Bronnie Stultz

 

Pizza Pasta

1 lb. pasta (any small kind)

2 (6 oz.) cans diced tomatoes with juice

½ (6 oz.) can tomato paste

1 pkg. BRUSCHETTA MIX

½ pkg. pre-sliced pepperoni, diced

1 lb. ground sausage

½ pkg. shredded mozzarella cheese

parmesan cheese (optional)

Boil pasta. In a sauce pan, combine diced tomatoes with juice, tomato paste, and BRUSCHETTA MIX. Let come to a boil for 5 minutes, stirring to make a thick chunky sauce. Dice up pepperoni.  In a sauté pan cook sausage. Add in the pepperoni when sausage is done cooking to heat through. When pasta is done and drained, toss everything together; the pasta, meats, sauce, and mozzarella cheese. Mix well and top with parmesan (optional).  This is so good and so quick and the kids love it. Hubby loved it so much he’s making it for shift night at the firehouse.

Author Unknown

Sweet Corn Dogs

1 pkg. (8 count) hot dog wieners

1 pkg. SWEET CORNBREAD MIX, prepared

½ c. milk

1 egg

flour

hot oil

wooden skewers

Insert skewer ½ way into hot dog wiener. Prepare SWEET CORNBREAD MIX as directed and let sit for a couple of minutes. Roll hot dogs in flour and dip into SWEET CORNBREAD mixture. Cook in hot oil for 3-5 minutes or until cornbread is lightly browned. Drain on paper towel for a minute before serving with favorite condiments.

Author Unknown

 

Spinach Manicotti

1 pkg. SPINACH DIP MIX

2 lbs. ricotta cheese

½ c. grated cheese

1 egg

manicotti or large shell pasta, cooked

 

Mix all ingredients together and use to stuff manicotti or large shell pasta. Place in baking dish and bake for 30 minutes.

By Roberta Whalen

Stuffed Eggplant

2 long, thin eggplants, cut in half lengthwise.

salt and pepper to taste

olive oil

1 (8 oz.) can diced tomatoes with juice

1 (8 oz.) can white cannelloni beans, drained and rinsed

½ pkg. BRUSCHETTA MIX

¼ c. grated parmesan cheese

1 c. breadcrumbs

1 c. hand torn leftover Italian bread

1 tsp. minced garlic

With a spoon, scoop out any seeds from the eggplant and make a shallow well in the center. You can throw away the seeds and the little eggplant that you scooped out. Salt, pepper and drizzle with olive oil. In a bowl, mix together all other ingredients. Fill the centers of the eggplant. Top with another sprinkle of grated cheese. Bake at 400, covered loosely with foil for 45 minutes. Remove foil and broil top for 2-3 minutes. Cut into pieces and serve. This can be served as a main dish with a side salad or in smaller pieces as a side dish.

By Roberta Whalen

 

Quiche Florentine

1 (10”) pre-baked pastry shell
2 T. minced onion
¼ c. butter
3 T. flour
1 c. milk
4-5 eggs, beaten
½ tsp. salt
1 pkg. SPINACH DIP MIX
½ c. finely diced ham or cooked bacon
1 c. shredded Jarlsberg or Swiss cheese

Sauté onion in butter until tender. Blend in flour. Add milk; cook until smooth and thickened. Gradually add small amount of hot mixture to eggs. Return to saucepan and cook 1 minute. Remove from heat and stir in other ingredients, except for 1/3 c. of cheese. Pour into pastry shell and top with remaining cheese. Bake at 375 for about 25 minutes until knife inserted in center comes out clean.

By Sheela Terry

 

Spinach-Cheddar-Bacon Quiche

1 pre-baked pie shell

6 eggs

½ c. milk

1 c. spinach

1 c. shredded cheese

1 pkg. BACON FLAVORED DIP MIX

 

Whisk ingredients together and pour into pie shell. Place on a baking sheet and bake at 350 for 40-45 minutes or until done in center.

By Roberta Whalen

 

Bacon, Egg and Cheese Casserole

1 pkg. BACON FLAVORED DIP MIX

1 pkg. CHILI CHEESE DIP MIX

9 eggs, beaten

2 c. shredded cheese

1 c. cream

Add BACON FLAVORED DIP MIX and CHILI CHEESE DIP MIX to eggs, shredded cheese, and cream. Beat and pour into a buttered 9×13 casserole dish. Bake at 375 for 40 minutes or until done in the center.

Author Unknown

 

Ricotta Raisin Ravioli

1 pkg. CARROT RAISIN CHEESECAKE SPREAD

1 lb. container ricotta cheese

fresh pasta sheets

Brown Butter Sauce:

¼ c. butter

dash of amaretto

 

Stir CARROT AND RAISIN CHEESECAKE SPREAD MIX into ricotta cheese. Chill. Meanwhile purchase fresh pasta sheets. Place 1 T. of ricotta mix 2” apart on one pasta sheet. Cover with a second pasta sheet. Seal edges with water. Cut out ravioli squares and seal each edge with water.  Boil for only a few minutes in boiling water. Serve with a brown butter sauce. In a small skillet, over low heat, allow butter to stand until browned.  Stir in amaretto.  Spoon sauce over pasta and serve.  No tomato sauces here.

By Kista Taylor

 

Cuevo Rancheros

6 eggs

¼ c. milk

1 T. MEXICAN FIESTA DIP MIX

cooking spray

4 flour tortillas

salsa

black beans

shredded cheddar cheese

Add a little spice to your eggs. Try this for breakfast, lunch or dinner. Whisk together eggs, milk, and MEXICAN FIESTA DIP MIX. Pour into a skillet coated with cooking spray and make your scrambled eggs as you normally would.  Heat up 4 flour tortillas. Add a scoop of eggs onto the tortilla, top with salsa, black beans, and cheese. Roll up or fold in half and eat as a burrito or quesadilla.
By Roberta Whalen