Crock-Pot Sausage Tortellini

Super easy and so delicious!

Crock-Pot Sausage Tortellini

• 1 lb. ground Italian sausage, browned
• 20 oz. Buitoni cheese tortellini, frozen (I just pop them right into the freezer when I get home from the store until I'm ready to use them.)
• 2 (14.5 oz.) cans chicken broth
• 8 oz. cream cheese, cubed
• 2 cans Italian diced tomatoes (with basil, garlic and oregano) 
• 1/4 tsp. pepper
• 10 oz. frozen chopped spinach, optional

Combine all ingredients (it's great with or without the spinach) in Crock-Pot and cook on LOW for 3 & 1/2 hours. Then stir well and remove lid and cook for 30 more minutes on LOW or until sauce is desired thickness. Great served with grated parmesan cheese on top.

Chocolate Chip Pecan Pie

This is a delicious spin on a chocolate chip cookie cake....great with a scoop of vanilla ice cream! Enjoy!

Chocolate Chip Pecan Pie

• 1 frozen deep dish pie crust, thawed 
• 1/2 cup butter, melted
• 1 cup sugar
• 1 tsp. vanilla
• 2 eggs
• 1/2 tsp. salt
• 1/2 cup flour
• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans

Combine butter, sugar, vanilla, and eggs and mix well. Add salt and flour and mix well. Add chocolate chips and pecans and stir gently. Pour into thawed, unbaked pie crust. I like to cut small strips of aluminum foil and cover the crust edges to keep them from getting too brown while baking. Bake pie at 325 degrees for 65-75 minutes.

Hashbrown Casserole

This is a delicious side that goes great with any meat main dish!

Hashbrown Casserole

• Large (around 2 lb.) bag frozen hashbrowns
• 1 can cream of chicken soup
• 8 oz. sour cream
• 1/4 tsp. pepper
• 1 tsp. salt
• 1/2 cup margarine, melted

Topping

• 2 cups crushed cornflakes cereal
• 1/4 cup margarine

Combine all ingredients of casserole in large bowl and mix well. Spread into greased 9x13 casserole dish. In separate bowl, combine topping ingredients and then spread evenly over casserole. Bake at 350 degrees for 1 hour. 

Orange Chicken

Orange Chicken

• 4 boneless, skinless chicken breasts
• 1 cup Smuckers sweet orange marmalade
• 1 cup Sweet Baby Ray's original barbecue sauce
• 1/4 cup soy sauce
• sesame seeds (optional)

Place chicken breasts in greased 9x13 casserole dish. In medium bowl, stir together marmalade, barbecue sauce, and soy sauce. Pour sauce over chicken breasts. Bake uncovered at 350 degrees for 50-60 minutes until chicken is cooked through. Sprinkle chicken with sesame seeds and serve over rice with extra sauce from the pan on the side.

Chicken and Rice Casserole

Chicken and Rice Casserole

• 4 boneless chicken breasts
• 2 cups instant rice, uncooked
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can water
• 2 cups frozen vegetables (green beans, broccoli, mixed veggies)
• 1 envelope onion soup mix
• salt and pepper to taste

In bowl, combine rice, soups, water, vegetables, and salt and pepper. Pour mixture into greased 9x13 casserole dish. Lay chicken breasts on top of mixture and sprinkle the onion soup over all. Cover with foil and bake at 350 degrees for 1 1/2 hours or until chicken is cooked through.

Plantation Supper

Plantation Supper

• 1 lb. ground beef
• 1 small onion, chopped
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 can of milk
• 8 oz. cream cheese
• 1 can corn, drained
• 1 can mushrooms, drained and chopped
• 12 oz. package wide egg noodles, cooked
• salt and pepper to taste

Brown beef and onion in large pan over medium-high heat. While beef is cooking, in separate pot boil noodles according to package directions and drain. Once beef is cooked reduce heat to medium and add soup, milk, cream cheese, corn, mushrooms and salt and pepper and stir. Once sauce is melted and combined, stir in cooked noodles and heat through. 

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

• 4 boneless, skinless chicken breasts
• 1 1/2 cup shredded mozzarella cheese (or slices of swiss or provolone) 
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1 pkg. Stove Top stuffing, chicken flavor
• 4 Tbsp. margarine, melted

Place chicken breasts, either whole or cubed, into bottom of greased 9x13 casserole dish. Top with cheese. Mix milk and soup in separate bowl and pour over top of chicken and cheese. Bake at 350 degrees for 45-55 minutes, until chicken is cooked through. While chicken is cooking, in separate bowl, combine melted margarine with dry stuffing mix. After chicken is done cooking, pour stuffing over the top and return to over for 10 minutes, until stuffing is golden brown. Enjoy!

Taco Puffs

Looking for a quick & easy weeknight dinner option? Well look no further!

Taco Puffs

• 1 lb. ground beef
• 1 pkg. taco seasoning (+ water)
• 1 1/2 cup shredded cheddar cheese
• 2 cans Pillsbury crescent rolls

Brown beef and combine with taco seasoning and water per seasoning directions. Place individual crescent triangles on greased baking sheet. Spoon beef mixture onto large end of crescent triangle, sprinkle with cheese, and then take top of crescent triangle and fold over on top of beef and cheese and press to bottom of crescent triangle. Bake at 375 degrees for 10 minutes or until golden brown. Serve alone or topped with favorite taco toppings (lettuce, diced tomatoes, sour cream, salsa, ect.) Makes 16 taco puffs.

Mexican Casserole

This is a delicious recipe that I got from a good friend that is always a big hit with my guys! It's a great way to get my toddler to eat meat because it is incorporated with all the beans and chips and cheese. And it can feed a crowd (or make for some great leftovers)! Hope you will give it a try!

Mexican Casserole

• 2 lbs. ground beef, browned
• 1 large can (26 oz) ranch style beans (or your favorite kind of beans)
• 1 large can (28 oz) enchilada sauce
• 1 can rotel, mild
• 1 can cream of chicken soup
• 1 bag (13 oz) tortilla chips, crushed
• 4 cups shredded fiesta blend cheese

Brown beef in extra large skillet. Then add beans, enchilada sauce, rotel, and cream of chicken soup to skillet and heat until boiling. In greased 9x13 casserole dish, layer half of the crushed chips, half of the meat sauce, and 2 cups cheese and repeat all layers. Cover with foil and bake at 400 degrees for 45 minutes. You may want to place a cookie sheet under it while baking because it can bubble over.

No-Bake Cheesecake

This is a delicious and easy alternative to traditional cheesecake that is a family favorite!

No-Bake Cheesecake

• Graham Cracker Crust
• 11 full graham crackers, crushed (I put mine in baggy and use rolling pin)
• 1/4 cup sugar
• 1/4 cup butter, melted

Combine ingredients in bowl and mix well then press into greased pie pan. Microwave for 1 minute 30 seconds. Allow to completely cool in freezer.

• Cheesecake Filling
• 8 oz. cream cheese, softened
• 1 cup powdered sugar
• 8 oz. Cool Whip

Beat cream cheese and sugar with mixer until smooth. Fold in Cool Whip. Once crust is completely cooled, spoon cheesecake into crust, top with extra crushed graham cracker, and refrigerate until serving. Serve with favorite cheesecake topping (strawberries, raspberries, blueberries, chocolate, caramel, nuts, ect.).

**For cheesecake bars, double the entire recipe and make in 9x13 dish.**

Sensational Sides: Broccoli Cheese Casserole

Here is a savory side recipe that goes great with any main dish!

Broccoli Cheese Casserole

• 1 cup rice, dry measure 
• 2 pkgs. frozen chopped broccoli
• 1 cup celery, chopped
• 1 onion, chopped
• 1 stick margarine
• 1 (16 oz.) jar cheese dip
• 1 (10 3/4 oz.) can 98% fat free cream of chicken soup
• 1 (10 3/4 oz.) can 98% fat free cream of mushroom soup

Cook rice in small sauce pan as directed on package, steam broccoli and set both aside. In medium skillet, saute celery and onion in margarine. In large bowl, combine rice, broccoli, sautéed vegetables, cheese dip, and canned soups and pour into greased 9x13 casserole dish. Bake at 350 degrees for 30 minutes or until center is hot and bubbly.