From my Recipe collection

[bowl1820]

Angel Delight Cake

1 Large Angel Food Cake
2 Pkg. Dream Whip
1 8oz. Pkg. Cream Cheese
1 cup powdered sugar
1 Can cherry pie mix filling (2 cans best)
1/2 cup Nuts (Optional Method)

Prepare dream whip as directed on box.
Add powdered sugar & softened cheese
Break cake into small pieces.
Mix 1/2 cake with 1/2 cream cheese mixture.
Place in pyrex dish, sprinkle with nuts.
Now add rest of cake.
Pour remaining cheese mixture on top of cake.
Press firmly in pan. Top with cherry pie filling.
Chill and serve.

[bowl1820]

Cheeseburger Pasta


1 pound ground beef

1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)

1 1/2 cups water

2 cups uncooked medium shell-shaped pasta

* Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
* Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.

Al's Suggestions:
Pre-cook pasta
You can use macaroni instead of shells.
Add some steak seasoning to the meat. (or what ever seasonings you like.)

[bowl1820]

Chocolate Mayonnaise Cake Recipe


A chocolate mayonnaise cake, made with mayonnaise in place of eggs and oil.
Ingredients:

* 2 cups flour
* 1/2 cup cocoa
* 1 1/2 teaspoons baking soda
* 1/4 teaspoon salt
* 1 cup sugar
* 3/4 cup mayonnaise
* 1 cup water
* 1 teaspoon vanilla

Preparation:
Sift together the flour, cocoa, soda and salt. Cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan). Bake at 350°F. for about 25 minutes.

[bowl1820]

Chocolate Stove Top Cookies
3 c. quick oats
1/2 c. cocoa
1/2 c. milk
(1 Stick) margarine
2 c. sugar
1/2 tsp. vanilla

Instructions
In medium saucepan combine cocoa, milk, margarine, and sugar. Cook over medium heat, stirring constantly. Bring to full boil and allow to boil 1-2 min. Do not over boil. Stir in vanilla. Pour quick oats in chocolate mixture and stir. Drop with teaspoon on wax paper. Let cool.

[bowl1820]

Hereford Casserole

4 1/2 c. uncooked fusilli pasta (I use rotini)
1 1/2 lbs ground beef
1 jar (14 oz) spaghetti sauce (use just a little more to keep it moist)
4 oz softened cream cheese
8 oz sour cream
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese

1. Cook pasta according to package directions. Meanwhile in a large skillet, cook beef over medium heat (I added onions to mine) until no longer pink; drain. Stir in spaghetti sauce; set aside.
2. In a small bowl, beat cream cheese until smooth. Add soup and sour cream; beat until blended. Drain pasta.
3. Spoon half of the beef mixture into a greased 13 x 9 baking dish. Top with pasta, soup mixture and remaining beef mixtures. Sprinkle with cheese.
4. Bake uncovered at 350 for 35-40 minutes or until heated through and cheese is melted.

[bowl1820]

Moms Bar-B-Que Sauce

1-Cup Ketchup
5-Heap'n Tablespoons Brown Sugar
4-Tablespoons Frenchs worchestershire sauce
1-level teaspoon chili powder

[bowl1820]

Thai Curry Rice Bowl
Ingredients (Makes 4 servings)
1 pound boneless beef sirloin
1 red bell pepper, cut into strips
1 small onion, cut into strips
2 tablespoons vegtable oil
1-1/2 cup Kikkoman Thai Red Curry Sauce
Hot cooked rice
Instructions
Cut beef across grain into1/2-inch wide strips. Heat oil in hot wok or large skillet over high heat. Add meat and stir-fry 2 minutes. Add pepper and onion, stir-fry 4 minutes until vegtables are tender. Add Thai Red Curry Sauce, stirring until sauce boils. Serve with rice.

[bowl1820]

Ramen Noodle Salad


Prepare ramen noodles but do not add flavor packet. Let the
noodles cool, then combine with a little mayo, chopped up red
peppers, onions, and whatever other veggies sound good. Add some
mustard if you like it and some dill. Basically, youÕre making
pasta salad using ramen so just do what you think might be yummy.
Improvisation is good.

[bowl1820]

Vegetable Beef Soup
1 Pkg. McCormick Vegetable Beef Soup for slow cookers Mix
1 pound of Beef stew meat, cut into 3/4" cubes.
2 -8.oz cans of Tomato Sauce
1 to 2 cups Diced Potatoes, cut into 1/2 cubes.
1 cup Diced Onion
2 cups Frozen Mixed Vegetables
1 can (14.5 .oz)Beef Broth
3-4 cups of water


Directions
In the presto multi-cooker brown cubed meat.

Then add the onions and lightly saute, then add other
ingredients and mix.

Bring to boil and reduce heat to simmer cook for 4-5 hours.

[bowl1820]

Slow Cooker Creamy Ranch Pork Chops and Potatoes

Ingredients:
4-6 pork chops
6-8 medium potatoes, chopped into large pieces
2 cans (Low sodium/Healthy Requests/fat-free) cream of chicken soup
2 packages dry Ranch dressing mix
1 cup milk
Dried parsley to sprinkle on top (optional)

Directions:
Spray your slow cooker with non-stick cooking spray and put potatoes on the bottom. Place the pork chops on top of the potatoes. Mix together the condensed soups, Ranch dressing mix and milk. Pour on top of the pork chops and cook on LOW for 6-7 hours or on HIGH for 4 hours.
Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley if you want.

[bowl1820]

Navy Beans with Andouille Sausage

1/4 cup olive oil
1/4 cup minced garlic
1-lbs dried navy beans.
1-lbs Andouille Sausage
1 tsp Old Bay Seasoning
16oz. Pace Garden Pepper Salsa or Salsa of your choice

Soak the navy beans overnight by covering them with at least 2" over the top of the beans. The next morning drain the beans, put in your crockpot and cover them by at least 1" of boiling water. Add Old Bay, olive oil and garlic to the pot. Put the lid on the pot and cook on high heat for 2 hours.

At the end of the 2 hours, add the sausage, which has been cut into 1/2" buttons, along with the salsa. Cook for at least 2 more hours, then serve. Good over rice.

Serves 6 to 8

[bowl1820]

Perfect Fingerling Potatoes

1 1/4 pounds kosher or rock salt
2 quarts water
2 pounds small fingerling potatoes, cleaned
4 tablespoons butter, optional
Freshly ground black pepper, optional
1 tablespoon freshly chopped chives, optional

In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook
until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from
the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with
butter, pepper, or chives.

[bowl1820]

Creamed Chipped Beef

Ingredients

2 Tbsp. butter
2 Tbsp. all-purpose flour
1 1/2 cups milk
1 2.25-oz. jar ARMOUR® STAR SLICED DRIED BEEF, rinsed, chopped
1/2 tsp. prepared yellow mustard
8 slices white bread, toasted

Melt butter in saucepan. Add flour and cook 1 minute. Add milk all at once. Cook and stir until thickened and bubbly. Add beef and mustard and heat through. Serve over toast with a side of ARMOUR® STAR CORNED BEEF HASH.

Makes 1 1/2 cups

[bowl1820]

"Pasta e Fagioli" (Crock pot 3.5 quart size)
Olive Garden copycat

1 pound hamburger
1 onion (Diced small)
2 carrots (about 14 baby carrots chopped up fine)
2 stalks celery (chopped up fine)
28 ounces diced tomatoes (I used Petite Diced)
8 ounces red kidney beans
8 ounces white kidney beans
15 ounces beef stock
1 1/2 teaspoons oregano
1 teaspoon pepper
2 1/2 teaspoons parsley (I used fresh)
1 teaspoon Tabasco sauce (optional)
10 ounces spaghetti sauce (I used chunky garden Ragu)
4 ounces pasta

Directions: Brown beef in a skillet. Drain fat from beef and add to crock pot with everything except pasta. Cook on low 7-8 hours or high 4-5 hours.

Cook pasta separately then add when your ready to eat.

Top with Parmesan cheese and Serve with a nice crisp green salad and some garlic bread!

[bowl1820]

Pizza in a Pot
Prep: 15 Min.
Cook: 3 Hours


Ingredients:
1 1/2 pounds of ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 can (15 ounces) tomato sauce
1 jar (14 ounces) pizza sauce
2 tablespoons tomato paste
3 cups spiral pasta, cooked and drained
2 packages (3 1/2 ounces each) sliced pepperoni
2 cups (8 ounces) shredded part-skim mozzarella cheese

1- In a large skillet, cook the beef, green peppers and onion over medium heat untill meat is no longer pink, drain. Stir in the tomato sauce, pizza sauce and tomato paste.

2- In a 5-qt. slow cooker, layer the pasta, beef mixture, pepperoni and cheese. Cover and cook on low for 3-4 hours or untill heated through.

[bowl1820]

Slow Cooker Zuppa Toscana
20 minutes active; 4 hours inactive to prepare, Serves 6
Ingredients

1 pound Italian sausage
3 russet potatoes, sliced into wedges then halved
2 cloves garlic, minced
1 large white onion, finely chopped
4 cups chicken broth
2 cups kale or Swiss chard, rinsed and chopped
1 cup heavy cream
salt and pepper, to taste

Preparation

Brown Italian sausage in a large skillet over medium-high heat, about 5 minutes. Drain and discard fat.
Combine all ingredients except cream and kale in slow cooker. Cook on low 7-8 hours, or on high for 4-5.
After cooking Add cream and kale to slow cooker, stir, and cook until leaves are wilted and warmed through, 20-30 minutes.
Ladle into bowls, serve immediately and enjoy!

suggestions:
Use spicey Italian sausage (if not use 1 1/4 tsp. Red pepper flakes)
I used a little olive oil to brown the sausage in, so not to stick.
I diced the potatoes into cubes instead of wedges.
Remove any big stems from kale.
I used a dash of kosher salt and fresh ground pepper.

[bowl1820]

Scalloped Potatoes with Ham & Cheese


Everyone will love this comforting casserole packed with cheesy red potatoes and ham. It's so delicious and creamy, it'll have them coming back for seconds. Alisa Hanson - Duluth, Minnesota

SERVINGS: 10

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 20 min. Bake: 65 min. + standing
Ingredients:

* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 cup milk
* 2/3 cup condensed cream of potato soup, undiluted
* 1/2 cup chopped onion
* 1/4 cup butter, melted
* 1/2 teaspoon minced garlic
* 1/2 teaspoon pepper
* 1/4 teaspoon seasoned salt
* 8 medium red potatoes, peeled and thinly sliced
* 3 cups cubed fully cooked ham
* 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions:
In a large bowl, combine the first eight ingredients. Add the potatoes, ham and cheese; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 65-70 minutes or until bubbly and potatoes are tender. Let stand for 10 minutes before serving. Yield: 10 servings.

[fordman1]

Now I am hungry. Guess I am going to Olive garden tonight. Maybe some of that Zuppa toscana and Egg plant Parmesan.

[bowl1820]

This is made with Carolina Reaper sauce so go easy, unless your a chili head!

A$$ Kickin' Reaper Goulash

1/2 lb. elbow macaroni

1 & 1/2 lb. ground beef or ground turkey

1/2 green bell pepper, chopped

1 small onion, chopped

1 (28 oz.) jar spaghetti sauce

1 tsp. garlic powder

1 Tbsp. (or as much as you can handle) A$$ Kickin' Carolina Reaper Hot Sauce

1 tsp. salt

1/2 tsp. black pepper

1 cup (4 oz.) shredded cheese

Cook macaroni according to package directions; drain and cover to keep warm.
In a large skillet, brown the ground beef or turkey, onion and bell pepper over high heat for 6-8 minutes, or until no longer pink, stirring frequently.

Drain off excess liquid.

Add macaroni, spaghetti sauce, A$$ Kickin' Carolina Reaper Hot Sauce, garlic powder,
salt and black pepper; mix well.

Reduce heat to medium-low and let simmer 5 to 7 minutes, or until heated through.

Sprinkle with cheese and simmer 1-2 minutes or until cheese is melted.

Enjoy and Have a A$$ Kickin' Day!

Notes:
I used Bertolli spaghetti Tomato & Basil Spaghetti sauce.

Optional add a can of Dark Red Kidney beans drained.