Beef and Pasta Casserole

 1 onion, peeled and quartered
2 large carrots, peeled and cut into 3 inch pieces
1 Tbsp olive oil
4 garlic cloves, minced
1 Tbsp dried italian seasoning
1/2 tsp crushed red pepper
1/2 tsp salt
1 pound ground beef
3 cups chicken stock
1 1/2 tsp dried basil
3 Tbsp tomato paste
1 Tbsp red wine vinegar
8 oz uncooked penne ( or other similar shaped pasta)
14 oz can crushed tomatoes
3 oz shredded mozzarella cheese
1/4 cup grated parmesan cheese

Place onions in food processor; pulse until finely chopped.  Add carrots; pulse until finely chopped.  Preheat oven to 350.  Heat large skillet over medium heat.  Add oil to pan.  Add onion mixture to pan and cook 4 minutes.  Add garlic, cook 2 minutes.  Add italian seasoning, red pepper, and 1/4 tsp salt.  Add beef; cook 5 minutes.  Stir in stock, 1 tsp basil, tomato paste, vinegar, pasta and tomatoes.  Bring mixture to a boil; cook 13 minutes or until pasta is almost done, stirring frequently.  Stir in remaining 1/4 tsp salt.  Pour contents of skillet into 11x7 dish.  Sprinkle mozzarella over pasta mix.  Sprinkle with parmesan.  Bake at 350 for 15 minutes or until pasta is done. Sprinkle with remaining basil.

Serves 4

Peanut Butter Balls

3 cups creamy peanut butter
2 pounds powdered sugar
1 cup butter
4 cups rice krispies
12-15 squares chocolate almond bark, may need to adjust more or less as needed

Place peanut butter and butter in saucepan.  Warm on med-low heat and stir until mixed together and smooth.  Place powdered sugar and rice krispies in large bowl.  Pour warm peanut butter mix into bowl and mix well.  Refrigerate for one hour.  Roll into small balls.  Fill saucepan halfway with water and warm to low simmer.  Place small glass bowl on top of saucepan and place 10 pieces chocolate bark in bowl.  Once chocolate is melted, drop balls into chocolate and roll with a spoon to cover completely.  Place chocolate covered balls on wax paper to cool.  Add additional bark to bowl as needed.  

Makes 100

Cajun Crawfish Stuffing

 2 boxes jiffy cornbread mix
2 eggs
6 cloves minced garlic
1 cup minced onions
1 diced green bell pepper
1 diced red bell pepper
1 cup shredded cheddar cheese
1 can (15 oz) can cream style corn
16-24 oz frozen crawfish tails
2 Tbsp old bay seasoning
1 Tbsp salt
1 tsp cayenne pepper (if you like it EXTRA spicy, add another 1/2 tsp)
1/2 tsp white pepper
1/3 cup vegetable oil

In small bowl, season the thawed crawfish tails with the old bay seasoning.  Preheat oven to 350.  In large mixing bowl, beat eggs.  Stir in onions, garlic, green and red bell peppers, cheese, corn, salt, cayenne, and white pepper.  Pour both cornbread mix boxes into wet mixture and stir.  Add the seasoned crawfish tails and stir.  Pour in oil and stir well.  Pour mixture into greased 13x9 pan.  Bake 50-60 minutes, until golden brown and toothpick inserted into the center comes out clean.  Allow to rest for about 10 minutes before cutting.

Serves 12

Stuffing Egg Bake

 1 tsp oil
8 oz sliced fresh mushrooms
6 eggs
1 cup milk
1/4 cup real mayonnaise
1 tsp onion powder
1/2 tsp black pepper
1 pkg (6 oz) stuffing mix for chicken
1 can (14 oz) diced tomatoes, drained
1/2 cup shredded cheddar cheese
3 tbsp fresh chopped parsley

Preheat oven to 350.  Heat oil in skillet on med-high heat.  Add mushrooms; cook 4 minutes or until tender, stirring occasionally.  Set aside.  Beat eggs, milk, mayo, onion powder, and pepper in large bowl with wire whisk until well blended.  Stir in stuffing mix.  Spoon stuffing mixture into 9 inch square baking dish.  Top with mushrooms and tomatoes.  Bake 35 minutes.  Sprinkle with cheese.  Bake an additional 15 minutes or until cheese is melted and center is set.  Sprinkle with 3 Tbsp parsley. Let stand 10 minutes before serving.

Serves 6

Chicken Paprika Shepherd's Pie

 1 pouch instant roasted garlic mashed potatoes
1 cup hot water
1/2 cup milk
3 Tbsp butter
1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 inch pieces
1 onion, chopped
1 1/2 cups frozen mixed vegetables
1 jar (12 oz) chicken gravy
2 1/4 tsp paprika
1/2 cup sour cream

Heat oven to 350.  Spray 2 quart casserole dish with cooking spray.  Make mashed potatoes as directed on box for 4 servings - except use 1 cup hot water, 1/2 cup milk and 2 tbsp butter.  Meanwhile in skillet, melt remaining 1 Tbsp butter over med high heat.  Add chicken and onion; cook 4-6 minutes, stirring frequently, until chicken is no longer pink in center.  Stir in mixed vegetables, gravy and 2 tsp paprika.  Cover; cook over med low heat 5 minutes, stirring frequently to prevent sticking.  Stir sour cream into chicken mixture.  Spoon into casserole.  Spoon potatoes in 8 mounds around edge of casserole.  Sprinkle potatoes with remaining 1/4 tsp paprika.  Bake uncovered 25-35 minutes or until mixture bubbles around edge of casserole.  

Serves 4

Apple Praline Pie

1 box refrigerated pie crusts, two 9" crusts in box
6 cups (6 medium) thinly sliced peeled baking apples (I used honeycrisp)
3/4 cup sugar
1/4 cup all purpose flour
1 tsp ground cinnamon
1/4 tsp salt
1 Tbsp butter
1/4 cup butter
1/2 cup packed brown sugar
2 Tbsp half and half
1/2 cup chopped pecans

Soften crusts as directed on box.  Heat oven to 350.  Line 9" pie plate with one crust.  In large bowl, mix apples, sugar, flour, cinnamon and salt; toss lightly.  Spoon mixture into crust lined pie plate.  Cut up 1 Tbsp butter into small cubes and place, spread out, on top of filling.  Top with second crust; seal edge and flute.  Cut slits in several places in top crust.  Bake 50-55 minutes or until apples are tender and crust is golden brown.  Cover edge of crust with strips of foil after 15-20 minutes of bake time to prevent excessive browning. In 1 quart saucepan, melt 1/4 cup butter; stir in brown sugar and half and half.  Slowly heat to boiling; remove from heat.  Stir in pecans; spread over top of pie.  Place pie on cookie sheet.  Bake 5 minutes longer or until topping bubbles.  Cool at least 1 hour before servings.

Makes 8 servings 

Chili Lime Chex Mix

 8 cups corn chex cereal
1 cup corn nuts
1 cup cheez-its
1 cup mini pretzels
1 cup fritos
7 Tbsp butter
1-2 Tbsp lime juice
1 1/2 tsp lime zest
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp cayenne pepper
2-3 drops hot pepper sauce

In large bowl, mix cereal, corn nuts, cheez-its, pretzels and fritos.  Set aside.  In small microwaveable bowl, microwave butter until melted, about 40 seconds.  Stir in lime juice, zest, and seasonings.  Pour over cereal mixture, stirring until evenly coated.  Microwave uncovered 5-6 minutes, stirring thoroughly every 2 minutes.  Spread on wax paper to cool.  Store in airtight container.  

Makes 22 servings

Chili Cheese Dip and Potato Wedges

 24 oz frozen potato wedges
1 pound ground beef
1 small onion, chopped
12 oz velveeta, cut into chunks
8 oz tomato sauce
1 Tbsp chili powder
1 can (4.5 oz) chopped green chiles, drained

Bake potato wedges as directed on package.  Meanwhile in large saucepan, cook ground beef and onion until beef is thoroughly cooked, drain.  Return beef mix to pan.  Stir in cheese, tomato sauce, chili powder and chiles.  Cook over low heat until cheese is melted and mixture is hot, stirring frequently.  Serve hot potato wedges with cheese dip.

Makes 24 servings

Chicken Rice Skillet

 1 1/4 pounds boneless skinless chicken breasts, cut into 1 inch pieces
2 cups water
1 Tbsp butter
1 pound frozen broccoli, red peppers, onions, and mushrooms, thawed
2 cups uncooked instant rice
1 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese

Bake chicken at 350 for 15-20 minutes, or until cooked through.  In large skillet, add water and butter; heat to boiling.  Stir in vegetables, rice, salt and pepper.  Reduce heat to a low simmer and simmer for 2 minutes.  Remove from heat.  Cover and let stand about 5 minutes or until water is absorbed.  Add chicken and stir.  Sprinkle with cheese.  Cover for 2 minutes while cheese melts.

Serves 4

Loaded Baked Potato Casserole

 1 pkg (30 oz) frozen potato wedges
2 cups (12 oz) chopped fully cooked ham
8 slices bacon, crisply cooked and crumbled
1 medium red bell pepper, chopped
1 cup chopped green onions
1 jar (15 oz) cheese dip
1/2 cup sour cream

Heat oven to 375.  Spray 13x9 pan with cooking spray.  Arrange potato wedges in baking dish; bake 10-15 minutes or until thawed and beginning to brown.  Top with half each of the ham, bacon, bell pepper and green onions.  Spread cheese dip on top.  Sprinkle with remaining ham, bacon and bell pepper.  Bake 20-30 minutes or until cheese dip is melted and potatoes are tender.  Top with dollops of sour cream and remaining green onions.

Serves 8