Twice Baked Potato Casserole

http://www.copykat.com/2011/04/19/twice-baked-potato-casserole/

3 pounds russet potatoes
4 ounces cream cheese
1/2 cup sour cream
4 tablespoons butter
1/3 cup heavy cream
1 teaspoon salt
1/2 cup cheddar cheese
3 pieces cooked bacon
1 tablespoon chopped chives
Peel potatoes and cut into large chunks. Place potatoes in a large pan, cover with water, and set on stove on high until the potatoes begin to boil, and then turn down until the potatoes boil gently. Cook potatoes for 10-15 minutes or until the potatoes are soft. Drain potatoes and place back into pot. Add butter, sour cream, heavy cream, salt, and cream cheese into pot and mix with a mixer until smooth and creamy. Place potatoes in an 8 x 8 pan, top with cheddar cheese, bacon, and place into a 350 degrees oven for approximately 30 minutes or until the cheese melts. When you remove the potatoes from the oven top with chives.

I have found that cooking the bacon in the oven keeps the mess down and by laying it on a cookie sheet, the bacon cooks up crisp and flat. I have been baking the bacon in the oven, since a restaurant cook told me this is how you get crispy flat bacon. You simply bake it for 10-15 minutes on 425 degrees until it is nice an brown.

If you want to serve this later, you can top with cheese and cover with foil, and then reheat for approximately 45 minutes at 350 degrees.

Bella's Broccoli Rice Casserole

Broccoli and Rice Casserole
3 cups cooked rice

1 small onion
½ cup chopped celery
1 – 10oz pack frozen Broccoli, Cauliflower and Carrot (thaw slightly and chop up small)
1 T. Margarine
1 – 8oz jar Cheese Wiz
1 can cream of chicken soup
1 – 5oz can evaporated milk
I use pepper and onion powder only

I cook the rice first.

Grease or (Pam spray) an 8” casserole dish. Be sure to measure out 3 cups of cooked rice only, spread evenly into the casserole dish, and set aside.


In a large skillet over medium heat sauté onion, celery, and frozen chopped up veggies in the butter for about 10 to 15 minutes or until heated through well. Turn off heat and stir in cheese, soup, and milk until smooth.


Pour cheese mixture over rice evenly. Do NOT stir.


§ Bake at 350 for 30 to 45 minutes or until slightly browned and bubbly around the edges. I have never over cooked it. It looks good on the table too. Enjoy!


** To save time I usually cup the veggies and put them in a Ziploc in the fridge the night before so all I have to do is dump them in. I also measure out the amount of dry rice I will need to make the rice and I put it in a Ziploc and set aside. I do things like that cause I get easily overwhelmed when I feel rushed. LOL! **

(A variation on this is to use frozen broccoli by itself with cream of mushroom soup)



Everyone loves this at our house even the kids and it goes a surprisingly long way.

Chicken Zucchini - Stuffing Casserole

1 (6 ounce) package stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream
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DIRECTIONS
In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.

Antipasto Pasta Salad

Ingredients:
1 package (16 ounces) medium pasta shells
2 jars (16 ounces each) giardiniera
1 pound fresh broccoli florets
1/2 pound cubed part-skim mozzarella cheese
1/2 pound hard salami, cubed
1/2 pound deli ham, cubed
2 packages (3-1/2 ounces each) sliced pepperoni, halved
1 large green pepper, cut into chunks
1 can (6 ounces) pitted ripe olives, drained
DRESSING:
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon Italian seasoning
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
Directions:
Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.
For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving. Yield: 25 servings. Editor's Note: Giardiniera, a pickled vegetable mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store.

Lambert's Macaroni & Tomatoes

1 16oz. box macaroni
3 cans stewed tomatoes
1/2 cup sugar

In a large pot, cook macaroni according to directions.
Drain. Place in medium sized pot. Add stewed tomatoes
and sugar. Heat through.

Serves 6-8.

Tomato Pie

Tomato Pie Makes: 8 servings Work time: 20 min.



4 med plum tomatoes
1 (9-inch) deep-dish pie shell, baked
1 cup chopped white onion
½ tsp. salt
½ tsp. freshly ground pepper
2 tbsp. chopped fresh basil
½ cup mayonnaise
½ cup grated Parmesan cheese
1 cup grated Cheddar cheese



Preheat oven to 375. Cut 6 tomato slices for garnish; set aside. Halve remaining tomatoes, remove seeds, and cut each half into about 6 wedges. Place half the wedges in bottom of baked pie shell. Sprinkle with ½ cup onion, ¼ tsp. each salt & pepper and 1

Tbsp. basil. Stir mayonnaise, Parmesan, and Cheddar together in a small bowl, then spread half of mixture over onion layer. Repeat with remaining tomatoes, ½ cup onion, ¼ tsp. each of salt and pepper, and 1 tbsp. basil. Add remaining mayo mixture. Place reserved tomato slices in pinwheel design in pie center. Bake 30 to 40 minutes, until golden brown. If

Piecrust starts overbrowning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving.

Nutrition: 6.6g. fat, 22 g. carbo, 11 g. fiber, .9 g. sodium, 449mg. cholesterol, calories 273.



(I don’t know anybody who actually waits 20 minutes to slice into it! You do what you think is best. You’ll love the first bite and the last.

copper pennies

Directions
1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 (10 3/4-ounce) can tomato soup
2 pounds carrots, peeled, cooked, and sliced
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.

Golden Spud Potato Salad Winner

Ingredients:

8 large red potatoes
6 hard boiled eggs, chopped
1 lb. bacon
1 large white onion, chopped
2 c. mayonnaise
1 c. sour cream
3 tbsp. milk
2 ½ c. shredded lettuce
2 large tomatoes, chopped
2 c. Shredded cheddar cheese

Ingredients:

1. Wash and boil potatoes until tender. Let cool.

2. Chop and cook bacon and onion together, until bacon is crispy. Drain grease into a bowl and reserve.

3. In a small bowl mix mayonnaise, sour cream, bacon drippings and milk. In a large bowl, combine potato, eggs, and the onion-bacon mixture. Add mayo mixture to potato mixture and toss. Cover with plastic wrap and refrigerate for 2-3 hours.

4. Served topped with lettuce, tomatoes, and cheese.