SHEET PAN LASAGANA

9 uncooked noodles broken into medium size pieces
4 cups mozzarella, divided
4 cups meat sauce
16 oz Cottage Cheese
2 Eggs
1/2 tsp Garlic Powder
1/2 tsp Pepper

Mix all together except 1.5 cups mozzarella.

Pour into a sprayed jelly roll pan

Sprinkle remaining cheese on top

Bake 30 minutes at 375degrees

SHEET PAN ENCHILADAS

2lbs Taco Meat of your choice
16oz queso quesadilla shredded cheese
8oz Mexican blend shredded cheese
18 Corn Tortillas, cut into triangles or squares
28oz Enchilada Sauce
10oz Enchilada Sauce
18 Corn Tortillas cut into triangles or squares

Optional:
Sliced black olives
Sliced pickled jalapenos

Preheat oven to 375 degrees.
Spray a jelly roll pan.
In a large bowl combine meat, half of each cheese, 28oz enchilada sauce. Mix well.
Stir in tortilla pieces and evenly coat.
Pour onto baking pan
Sprinkle on Remaining Cheese and optional toppings, if using
Drizzle with 10oz Enchilada Sauce
Bake for 25 minutes

Garnish with Lettuce, tomatoes sour cream

BEEF WITH RED SAUCE
CHICKEN WITH GREEN SAUCE AND A CAN OF GREEN CHILIES

PANCAKE CASSEROLE

Ingredients:

24 (4-inch) frozen pancakes, cut in half

4 large eggs

3/4 cup heavy cream

3/4 cup milk

Dash of nutmeg

Dash of cinnamon

1/3 to 1/2 cup brown sugar (I use 1/3c)

2 tsp vanilla extract

Streusel Topping

1/4 cup AP flour

1/4 cup quick-cook oats

2 TBL unsalted butter, melted

2 TBL brown sugar

1/8 tsp salt

*Optional Add Ins

1½ cups

frozen blueberries, chocolate chips, cooked sausage, bacon crumbles, diced peaches or whatever your heart desires.

Instructions:

1. Preheat oven to 350ºF. Spray a 9x13 baking dish with cooking spray.

2. Line pancakes in the dish with cut side down,

3. Whisk together eggs, heavy cream, milk, nutmeg, cinnamon, brown sugar, and vanilla extract then pour over the pancakes. Let stand for 30 minutes to overnight. (I always do overnight)

4. In a medium bowl, stir together flour, oats, melted butter, salt, brown sugar, and salt. Spread the streusel topping over the casserole.

5. Cover tightly with aluminum foil.

6. Bake in a preheated oven for 50 minutes.

*If using optional add ins, put ¾ cup in bottom of dish, add pancakes as described in step 2. Sprinkle the remaining ¾ cup of add ins on top of pancakes, then finish steps 3-6.

HOT DOGS FOR A GROUP

OVEN BAKED:

Preheat oven to 400 degrees. 

Cook for 15-17 minutes until turning once.

If a browner hot dog is desired turn on broiler and brown to liking.

OVEN BROILED:

Place oven rack 2 spaced down from top

Broil for 6-7 minutes

Turn over Broil 5-6 minutes.

CROCK POT
Place hot dogs in slow cooker.

Cook on low for 3-4 hours or high for 1-2 hours. 

Turn to warm to keep warm while serving.

MARSHMALLOW BROWNIES

BROWNIE INGREDIENTS:

1 cup butter, softened to room temp

2 cups sugar

1/3 cup cocoa

4 eggs

1 1/2 cup flour

1 tsp salt

2 tsp vanilla

1 (10-12 oz) package of miniature marshmallows

FROSTING INGREDIENTS:

1 stick butter (1/2 cup), softened

2 tablespoons milk

1 teaspoon vanilla

3-4 Tablespoons of cocoa

3 cups of powdered sugar

INSTRUCTIONS 

FOR THE BROWNIES:

1. Soften margarine and blend in sugar and cocoa.

2. Beat together and add 4 eggs, one at a time, mixing after each one.

3. Add flour, salt and vanilla and mix well.

4. Spread on large half sheet baking pan that has been lightly greased. They are about 18 x 13 x 1 inch.

5. Bake 22-25 minutes at 350.

6. Remove from oven and cover entire top with 1 package of miniature marshmallows.

7. Return to oven for 3 minutes, until marshmallows are soft and puffy.

8. Cool and frost with chocolate frosting.

FOR THE FROSTING:

1. Mix all ingredients with a hand mixer until smooth.

2. Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.

BIG BATCH RICE KRISPY TREATS

1 ½ sticks real butter (12 tablespoons)

22-24 cups mini marshmallows (divided)

12 cups rice krispie cereal

1 tsp Vanilla

¼ teaspoon salt

Instructions

Butter or spray with non stick spray, a Jelly Roll Pan and set aside.

In a very large mixing bowl add rice krispies and 6-8 cups mini marshmallows, set aside.

In a LARGE stock pot over medium heat melt the 12 TBL of butter and add 16 cups marshmallows. If you feel your pot isn’t large enough, add half the marshmallows at a time and let them melt down a bit before you add the rest. Melt completely and stir in vanilla and salt.

Once melted, quickly pour over cereal/mallow mixture and stir well until all cereal is coated. Transfer mixture to prepared pan. Spray your hands with non-stick spray (or rub with a little butter) so you can gently press down mixture to the edges of the pan.

SUGAR COOKIE BARS FOR A GROUP

1 cup butter (room temp)

2 cups sugar

4 eggs

2 tsp vanilla

5 cups flour

Pinch of salt

½ tsp baking soda

FROSTING

1 cup butter (room temp)

2 tsp vanilla or almond

3 cups powdered sugar

Pinch of salt

3 TBL milk

Sprinkles (optional)

Preheat oven to 375 degrees

Line jelly roll pan (10x1x15) with parchment paper. Grease the sides.

Beat butter until creamy.

Beat in sugar.

Beat in eggs one at a time until well mixed.

Beat in vanilla.

Whisk together the flour, salt and baking soda then gradually mix into the wet ingredients.

Dough is very very stiff.

Crumble the dough onto the prepared pan and press down firmly and evenly.

Bake for 15 minutes, until edges are slightly browned.

Let cool.

Frost & top with sprinkles.

BAKED SCRAMBLED EGGS

24 eggs

2 ½ cups milk

½ stick butter (original recipe called for 1 stick of butter)

1 ½ tsp salt

1 ½ tsp pepper

Mix all together. Pour into a 9x13 pan. Bake uncovered in a 350 degree oven. Stir every 10 minutes. Should about 30-45 minutes depending on your oven.

FUNERAL SANDWICHES (sliders) -- MULTIPLE OPTIONS

GLAZE:
Mix the following-

4 TBL butter melted

1 TBL Dijon mustard

1-2 tsp poppy seeds

½ tsp onion or garlic powder (or use 1/4 tsp of each)
1 tsp Worcestershire
1 TBL sugar (optional) (I’ve only used this with Club, Hawaiian & Monte Cristo)

9 rolls fit in a 9x9 pan

12 rolls fit in a 9x13 pan
24 rolls fit in jelly roll pan (I use 1-1.5 lb. meat, cover w/cheese and double glaze)

Cut rolls in half

Put the bottom of rolls in your pan

Assemble you choice of filling from below

Cover with tops of rolls

Brush with glaze

Bake at 350 degrees for 20 minutes (10 minutes covered, 10 minutes uncovered)

*I use the same measurements of ingredients whether assembling 9 or 12 sandwiches*

CLUB

¼ lb. shaved ham

¼ lb. shaved turkey

6 slices cheese (provolone or cheddar)

HAWAIIAN HAM

½ lb. shaved ham

6 slices swiss

4 oz. crushed pineapple (about 1 tsp per slider)

BEEF AND CHEESE

1.5-2 Cups chopped roast beef (great for using up leftover pot roast)

6 slices of cheese

BUFFALO CHICKEN

1.5-2 cups chopped cooked chicken breast

¼ cup buffalo wing sauce

2-3 TBL blue cheese

TURKEY BACON RANCH

1.5-2 cups chopped cooked turkey (great for using up leftover turkey)

¼ cup Ranch dressing

4 slices bacon cooked and crumbled

MONTE CRISTO

¼ lb. ham

¼ lb. shaved turkey

6 slices mozzarella

2 TBL raspberry jam (about ½ tsp per slider)

Powdered sugar to sprinkle on top just before serving

ITALIAN

¼ lb. pepperoni

¼ lb. salami

6 slices mozzarella

(replace the Dijon in glaze with marinara)

(replace the poppy seed in glaze with parmesan)

MEATBALL

12 meatballs

¾ cup marinara sauce (about 1 TBL per slider)

6 slices mozzarella

After brushing glaze sprinkle with parmesan cheese and Italian seasoning

CHEESEBURGER

1 lb. ground beef

¼ onion chopped

10oz can rotel, drained

1 cup grated cheese

6 slices cheese

Pickle slices

Brown beef with onion. Add in rotel. Simmer until most of liquid is evaporated out. Stir in grated cheese.

Spread beef mix on bottom of rolls, top each with 1 pickle slice and ½ slice of cheese.

You can replace poppy seed with sesame seed in glaze if you choose.

****Options are only limited by your imagination.  Try sloppy joe mix, ruben, etc.****

CHEESE BALL/LOG 3 WAYS

RANCH (our family favorite)

2 8oz cream cheese softened to room temperature

4 TBL sour cream

1 env. Ranch salad dressing mix

1 tsp dried minced onion (optional but I always use it)

1 cup cheese (I like sharp best) (blue is good but start with a little and taste after each addition)

Optional: bacon bits, chopped almonds, pecans or finely grated cheddar

Mix sour cream with ranch powder and onion. Mix with softened cream cheese. Stir in cheese of choice. Put on cling wrap and shape into a ball and refrigerate for at least one hour.

Remove from cling wrap and roll in bacon bits, chopped almonds, pecans, finely grated cheddar or just leave as is.

Serve with crackers. Delicious with veggies!

Makes 1 large or 2 small cheese balls.

PARTY CHEESE BALL/LOG

2 8 oz cream cheese

2 cup sharp cheddar

1 TBL chopped green pepper

1 TBL chopped onion

2 tsp Worcestershire

1 tsp lemon juice

Dash of salt

Chopped nuts

Mix all but the nuts. Chill several hours, form into balls or logs then roll in nuts.

GREEN OLIVE

1 (8 ounce) package cream cheese, softened

1 tablespoon mayonnaise

1 teaspoon lemon juice concentrate

1 (8 ounce) package shredded Cheddar cheese

1/4 cup chopped onion (sub with 1 TBL dehydrated minced onion)

1/2 cup chopped green olives

In a medium bowl, blend cream cheese, mayonnaise and lemon juice concentrate. Mix in Cheddar cheese, onion and green olives. Form the mixture into a ball shape. Cover and chill in the refrigerator 3 hours, or until firm, before serving.

KRIS SMITH'S PUMPKIN BARS FOR A GROUP

6 eggs

3 cups sugar

29 oz canned pumpkin (3 ½ cups)

1 ½ cup oil

3 cups flour

1 ½ tsp vanilla

1 ½ tsp salt

2 tsp baking soda

1 TBL cinnamon

Mix well and pour into a greased jelly roll pan. Bake at 350 for 30 minutes

Frosting:

1 lb powdered sugar

8 oz cream cheese softened

½ cup softened butter

Milk to consistency

Can ½ the recipe in a 9x13 and bake for 36 minutes

AMY MORRIS' BROWNIES FOR A GROUP

6 eggs

3 cups sugar

3/8 tsp salt

1 TBL vanilla

2 ¼ cup flour

1 ½ cup butter/margarine

1 cup plus 2 TBL cocoa

Beat eggs, stir in sugar. Mix in everything else but flour. When well mixed combine in flour. Grease a jelly roll pan and bake 325 degrees 30-35 minutes. Should be firm, not jiggly. Frost when cooled.

½ cup shortening

½ cup butter/margarine

1 ½ tsp vanilla

5 cups powder sugar

2 TBL milk

Mix together for frosting. If you want chocolate frosting, add cocoa to desired color and taste.