Lasagna

Ingredients

• 8 oz lasagna noodles
• 1/2 lb ground beef
• 1/2 lb sausage, casings removed
• 1 chopped onion
• 2 cloves garlic, minced
• 1 can crushed tomatoes
• 1 can tomato paste
• 1 can tomato sauce
• 2 tsp basil
• 1 tsp marjoram leaves
• 2 eggs
• 1 lb cottage cheese
• 3/4 c grated parmesan cheese
• 2 tbsp parsley
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 c shredded cheddar cheese
• 3 c shredded mozzarella cheese

Directions

• cook noodles according to package directions, drain
• cook meats, onion, garlic in large skillet, drain
• add tomatoes, tomato paste, tomato sauce, basil, marjoram. reduce heat to low. cover, simmer 15 minutes.
• preheat oven to 375. beat eggs in large bowl; add cottage cheese, 1/2 c parmesan, parsley, salt and pepper; mix well.
• place half the noodles in the bottom of 13x9 baking pan. spread half cheese mixture over noodles, then half the meat, then half the cheddar and mozzarella cheese. repeat layers. sprinkle top with remaining 1/4 c parmesan cheese.
• bake 40 to 45 minutes or until bubbly. let sit 10 minutes before cutting.

Buffalo Chicken Dip

Ingredients

1 whole rotisserie (cooked) chicken

1 cup of ranch dressing

1 cup of Franks Original Red Hot

2 8 oz blocks of cream cheese

3 cups shredded cheddar cheese

Green onions (optional)

Items to dip - tortilla chips, celery, wheat thins, triscuits, etc

Debone and shred the chicken. Chop to desired consistency.

Cut the cold cream cheese into cubes and place them into an 11.5" x 8" x 2" Pyrex style baking dish lightly misted with buttered flavor Pam. Evenly sprinkle the shredded cheddar cheese on top of the cream cheese cubes. Pour the 1 cup of ranch and the 1 cup of Franks Red Hot on top of the cheesy mixture and place the dish into the oven uncovered for 7 to 10 minutes

You will want to stir the mixture after about 7 to 10 minutes and put it back in the oven and bake an additional 7 to 10 minutes and stir until mixture and cream cheese is well mixed together.

After the cheesy mixture is done baking and mixed together, add the chicken. Stir to combine. Bake and additional 20 minutes. Serve with items to dip, listed above.

This entire recipe can be made in a crockpot by combining all of the ingredients and using the "low" setting for 3 hrs on the crockpot.

Deviled Eggs

Ingredients

12 hard-cooked eggs, peeled and cut lengthwise

1/2 cup Mayo

2 teaspoons dijon mustard

2 teaspoons chives, chopped very fine for filling

2 teaspoons chives, chopped fine for garnish

4-6 dashes of hot sauce, your choice of brand and heat

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Paprika for garnish, or for extra kick, use a light sprinkle of chili powder

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, 1 tsp of the chives, hot sauce, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with chives then the paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Pimento Cheese & Bacon Crostini

Ingredients

2 1/2 cups shredded extra-sharp white cheddar cheese

2 1/2 cups shredded extra-sharp orange cheddar cheese

One 7-ounce jar pimientos, drained and finely chopped

3/4 cup mayonnaise

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

Cayenne pepper

40 slices baguette, toasted

8 strips cooked bacon, crumbled

In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimentos, mayonnaise, black pepper and garlic powder; blend at low speed. Season the pimento cheese with cayenne pepper to taste. Cover and refrigerate for 2 hours.

Preheat the oven to 400°. Spread the pimento cheese on the toasts, top with the bacon and bake until the cheese is melted and browned, about 2 minutes. Serve.

Sweet and Savory Nut Mix

Ingredients

2 cups pecans
2 cups almonds
2 cups walnuts
1/3 cup pure maple syrup
2 tablespoons extra-virgin olive oil
5 tablespoons finely chopped mixed fresh rosemary, sage, savory and thyme
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper

Preheat the oven to 350°. In a bowl, toss the nuts with the maple syrup, olive oil, 3 tablespoons of herb mixture, and cayenne pepper. Spread the nuts on a rimmed baking sheet and bake for 15-20 minutes, stirring occasionally, until browned. Season the nuts with salt, pepper, and remaining 2 tablespoons of herb mixture. Toss frequently until cooled.

Spinach Dip

1 pkg chopped spinach, thawed, drained
1 cup mayo
160z cup sour cream
1 pkg Knorr vegetable soup mix
1 chopped onion, medium
80z water chestnuts, sliced, drained (optional)

3 green onions, chopped (optional)
Bread bowl

Mix ingredients together. Hollow out bread bowl. Put dip in bread bowl. Serve with bread cubes and other favorite dippers.

Sausage and Escarole Soup

Ingredients

• 7 links of sausage (sweet or hot, whichever you choose)
  
• Cooking spray
• 1 onion
• 6 cloves chopped garlic
  
• 1/2 cup water
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 2 (14.5-ounce) cans stewed tomatoes, undrained
  
• 6 cups chicken broth
• 2 cups escarole
  
• 1 tablespoon chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 tablespoons grated fresh Romano or Parmesan cheese
• noodles (optional)
  

Preparation

Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble.

Add onion and 2 teaspoons garlic to pan; cook for 2 minutes.

Stir in 1/2 cup water, beans, tomatoes, and broth. Cover and bring to a boil. Continue cooking until ready to serve , about 1 hour.

Approximately 30 minutes before serving, stir in uncooked noodles.

Approximately 15 minutes before serving, stir in escarole, basil, and oregano.

Ladle soup into bowls, and sprinkle each serving with cheese.

*This can be cooked and served immediately, if you choose. Simply cook noodles while preparing soup. After bringing to a boil, let soup cook for 3 minutes, becoming thick. Then stir in noodles and herbs, and serve.

Oven-Roasted Mushroom Soup

Ingredients

• 1/3 cup(s) olive oil
• 1 1/2 pound(s) shiitake mushrooms, stems discarded and caps roughly chopped into large pieces
• 1 1/2 pound(s) cremini mushrooms, roughly chopped into large pieces
• 3/4 teaspoon(s) salt
• 3/4 teaspoon(s) coarse-ground pepper
• 1/2 cup(s) very finely chopped shallots
• 3/4 cup(s) white wine
• 3 cup(s) low-sodium chicken broth
• 1 1/2 teaspoon(s) chopped fresh thyme leaves
• 2 tablespoon(s) heavy cream
• 1 tablespoon(s) lemon juice

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Directions

1. Roast the mushrooms: Heat oven to 400 degrees F. Place the olive oil in a large (about 16- by 13-inch) nonstick roasting pan. Add the mushrooms and 1/2 teaspoon each salt and pepper and toss. Roast on the lowest shelf in the oven for 20 minutes. Add the shallots, stir to combine, and continue to cook for 10 more minutes. Remove about 1 1/2 cups of the mushrooms, set aside and keep warm.
2. Make the soup: Remove the roasting pan from the oven and pour in the wine; stir, scraping the browned bits from the bottom of the roasting pan. Add the low-sodium chicken broth, 2 cups of water, and thyme leaves. Return the pan to the oven and let cook, simmering, for about 20 more minutes. Remove pan from the oven and transfer its contents to a large serving bowl.
3. Finish the soup. Remove 3/4 cup of the mushrooms with a slotted spoon; puree with 1/4 cup of the soup liquid in a blender. Stir the puree, cream, lemon juice, and remaining salt and pepper into the soup. Serve hot, topped with the reserved mushrooms.

Potato Soup

Ingredients

• 1 package of bacon, cut into 1-inch pieces
• 3 pound(s) (about 5 large) russet potatoes
• 3 1/2 teaspoon(s) salt
• 1 cup(s) sour cream
• 1/4 pound(s) (1 stick) butter
• 2 2/3 cup(s) whole milk
• 1/2 teaspoon(s) black pepper
• 4 scallions, thinly sliced
• 3/4 cup(s) shredded sharp Cheddar cheese

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Directions

1. Cook the bacon pieces over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 minutes. Drain the potatoes, discarding the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.

Mustard-rosemary chicken with carrots and potatoes

Ingredients

• 12 thin whole carrots
• 1 tbsp plus 1 tsp EVOO
• 1/4 tsp salt
• 1/4 c dijon mustard
• 4 minced garlic cloves
• 1 1/2 tsp chopped rosemary, plus 3 sprigs
• 4 chicken thighs
• 4 chicken legs
• 8 baby yukon gold or red bliss potatoes, halved
• 1 lemon, halved
• pepper

Directions

1. Preheat oven to 425. toss carrots, 1 tsp EVOO, 1/8 tsp salt in a bowl. spread out on a baking sheet, and bake until they begin to soften and carmelize. Set aside when done.
   
2. combine mustard, garlic, chopped rosemary, 2 tsp EVOO in another bowl. rub mixture over chicken (and under skin, if using skin-on chicken). toss remaining salt, oil, pepper, and potatoes in a bowl.
3. place chicken, potatoes and rosemary sprigs on baking sheet. bake until chicken is done, about 45 minutes. with a little time left, place carrots on baking sheet to finish cooking (to your desired taste).
4. remove from oven, sprinkle with lemon juics and serve.
   

Homemade Stuffing

Ingredients

• 1 loaf of bread
• 3-4 stalks of celery (depending on taste)
• 1 onion
• 1 egg
• water
• salt/pepper
• poultry seasoning
• celery salt
• celery seed
• sage (if you like the taste)

Directions

1. Cut up bread and leave out to harden (3-4 days ahead of making)
2. *If making in casserole dish, preheat oven to 350.
   
3. Dice celery and onion. Saute with butter, salt, and pepper until done. Set aside
4. In large bowl, mush bread crumbs, egg, and a little water until all combined to a good consistency. Mixing with hands works best.
   
5. Season with all seasonings to taste.
   
6. Dump in celery and onion.
7. Mix again until combined well.
8. Stuff bird or put in casserole dish. If baking alone, bake in oven for 30-40 minutes.
   

Mexican Casserole

Ingredients

1 (5.25-ounce) can whole green chiles, drained

Cooking spray

1 pound ground turkey breast

1/2 pound ground beef

1 cup chopped onion

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper (more to taste)

1/2 teaspoon salt (more/less to taste)

4 garlic cloves, minced

1 (10-ounce) can diced tomatoes and green chiles (Rotel works best)

2 cups frozen whole-kernel corn

1 (16-ounce) can black beans

2 cups (8 ounces) shredded cheddar cheese

1 cup chopped tomato

1/2 cup chopped green onions

Preheat oven to 375°.

Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, beef, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add cayenne pepper and diced tomatoes; cook 5 minutes or until liquid evaporates.

Spoon turkey mixture over chiles. Top with corn and beans. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.

Eastern NC BBQ

1 cup white vinegar

1 cup cider vinegar

1 tablespoon brown sugar

1 tablespoon cayenne pepper

1 tablespoon hot pepper sauce, or to taste

1 teaspoon salt

1 teaspoon ground black pepper

4 pounds cooked pork shoulder, shredded

Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.

When ready to use it, combine with cooked shredded pork.