Preacher’s {Mexican} Macaroni Casserole

Preacher’s {Mexican} Macaroni Casserole 1 lb hot pork sausage 1 bell pepper, chopped 1 onion chopped 1 14.5 oz can diced tomatoes, undrained 1/2 cup sour cream 1 Tbsp chili powder 1 tsp salt 2 cup uncooked macaroni noodles Thinly Sliced Bell Pepper Rings (I used 1 red and 1 green) Shredded cheese (I used mozzarella and cheddar. Colby Jack would be GREAT too!) Boil noodles for 1 minute less than lowest time on package directions, drain and set aside. Brown sausage with diced onion and bell pepper. Stir in tomatoes with juice, sour cream, chili powder, salt and cooked noodles. Pour into a greased 13×9 casserole dish. Top with bell pepper rings and cheese. Bake at 350 degrees for 20 minutes or until cheese is melted and bubbling.

Slow Cooker Easy Italian Meatball Subs

Slow Cooker Easy Italian Meatball Subs 1 pound ground beef 1 lb sweet italian sausage, casings removed 1/2 cup grated Parmesan Cheese 1 tsp ground oregano 1 tsp dried basil 1 tsp garlic salt 1 Tbsp dried parsley 1/2 tsp white pepper 1 egg juice from 1 lemon (or 1 Tbsp of the bottled stuff) 1/2 cup breadcrumbs 1 15.5 oz can MANWICH Original Sloppy Joe Sauce 1 15 oz can Hunt’s Diced Tomatoes with Basil, Garlic & Oregano, drained 1 15 oz can Hunt’s Tomato Sauce 1 red onion, diced shredded mozzarella (optional) thinly sliced red onion (optional) 12 sub or hoagie buns 2 packages sliced provolone cheese In a large bowl combine the beef, sausage, cheese, oregano, basil, parsley, garlic salt, white pepper, egg, lemon juice and breadcrumbs, mix well with your hands until all ingredients are combined well. Line the bottom of your cookie sheet with foil and spray the top with Pam Spray. Roll the meat mixture into golf ball size meatballs and place on the broiling pan. Broil on high for about 10 minutes (keep an eye on it!) turn the meatballs over and broil for 5 more minutes or until both sides are browned. In a crock pot combine the MANWICH Sloppy Joe Sauce, tomato Sauce and the drained diced tomatoes. Stir the sauce and then remove a cup or 2 of it from the crock pot. Add the broiled meatballs to the crock pot then add the reserved sauce on top to coat the meatballs without breaking them. Turn your Crockpot on low for 3 hours. After the meatballs are done, add some shredded mozzarella to the meatballs and turn your crockpot onto warm until ready to serve. Once you are ready, toast your subs under the broiler, then add some sliced provolone and toast that as well. Top your subs piled high with meatballs, sauce, Parmesan cheese, and thinly sliced red onion if desired.

Colorado Cowboy Casserole

Colorado Cowboy Casserole 1 lb lean ground beef 1 can(s) cream of mushroom soup 1 c cheddar cheese, shredded 1/3 c milk, any kind 1 can(s) mild green chilies, 4 oz, undrained 1/2 onion, chopped 1 tsp garlic powder (or 2 cloves chopped fine) 1/2 tsp salt, sea 1/2 tsp black pepper, ground 1 tsp chili powder 2 1/2 c tater-tots 1 can(s) corn, drained Preheat over to 375 degrees. Grease a 2 quart casserole dish. Brown ground meat, drain. Add onions, garlic, salt, pepper, and chili powder and heat through. Remove from stove. Add cream of mushroom soup, milk, drained corn, undrained chilis and 1/2 cup cheese to browned ground beef. Mix well. Put into greased casserole dish. Sprinkle with remaining 1/2 cup shredded cheese, then top with tater tots (you may use more or less of the 2 1/2 cups, depending on the shape of your dish.) You can sprinkle more cheese on top if you prefer. Bake for 30 minutes at 375 degrees until lightly brown and bubbly. Let rest for 5 minutes and serve.

Enchilada Lasagna

Enchilada Lasagna 2 tbsp. extra-virgin olive oil 1 onion, chopped 2 cloves garlic, minced 2 tbsp. flour 2 tbsp. tomato paste 1 1/2 c. chicken stock 1 15-oz can tomato sauce 2 tbsp. chili powder 1 tsp. cumin 1/4 tsp. paprika Pinch cayenne pepper kosher salt ground pepper 10-12 medium corn tortillas 2 c. shredded rotisserie chicken 1 c. Cheddar, shredded 1 c. Monterey Jack, shredded Make the enchilada sauce. Heat a large saucepan over medium heat and add the olive oil. Sauté the onion, stirring occasionally, until it begins to soften. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour, and cook about a minute to cook off the raw flavor. Add the tomato paste and stir to combine. Add the chicken stock, tomato sauce and spices. Add salt and pepper to taste. Bring the mixture to a simmer. Reduce the heat to low and cook for about 5 minutes. Adjust seasonings and set aside. Build the lasagna. Spread a thin layer of enchilada sauce on the bottom of a medium casserole dish. Lay tortillas evenly on top of the sauce in a single layer. (You may need to halve some tortillas to make an even layer that covers the entire surface of dish.) Distribute a third of the chicken on top. Then sprinkle a handful each of both cheeses over the chicken. Repeat the layering process, beginning with the tortillas, twice more (or until you near top of the casserole dish). Cover the last layer with more tortillas. Spread a final layer of sauce on top, then cover with cheese. Bake for 30 minutes, or until the cheese is bubbly and the rest is warmed through. Let the lasagna rest in pan for at least 10 minutes before serving.

Chocolate Cain Cake

Chocolate Cain Cake 1 1/2 c. water 2 c. sugar 3/4 c. butter 2 eggs, slightly beaten 1 1/2 tsp. vanilla 2 c. flour 1/2 c. cocoa 2 tsp. baking soda 1/2 tsp. salt Melt butter and add boiling water. Add sugar, and stir until dissolved. Add eggs & vanilla, beat well. Mix dry ingredients. Add to butter mixture, mixing well. Batter will be thin. Pour into greased 9" x 13" pan Bake at 350*F for 30-35 minutes. Let cool before frosting it. Frost with Frosting (recipe follows) and pipie it onto the top of your cake with a star piping tip. Keep the frosting cool and work quickly. If it gets too warm, refrigerate it for a few minutes. Sprinkle with chocolate sprinkles. Secret Frosting 1/2 cup vegetable shortening 1/2 cup butter or 1/2 cup margarine, softened 3/4 cup cocoa 1 1/4 teaspoon vanilla extract 4 cups sifted confectioners' sugar (1 lb.) 3 -4 tablespoons milk In a bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Slowly add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, the icing will look dry. Add milk, 1 tbsp at a time until you get the consistency you want, and beat at medium speed until light and fluffy. Cover the bowl with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator until ready to use. PS. Also tastes great slightly frozen !!!!

Baked Ham & Mushroom Pasta

Baked Ham & Mushroom Pasta 2 Cups black forest ham 1 1/2 cups cheddar cheese 4 Cups small pasta shells 1 Jar 4 cheese Alfredo ( I use Classico) 1 cup chopped mushrooms (optional) Boil pasta till tender, fry ham and mushrooms till browned slightly. Mix ham and mushrooms together with drained pasta. Add your sauce and 1/2 cup of cheese. Stir well. Put all into the 9x13 pan. Bake uncovered for 20 minutes at 350 ℉. Take out put remainder of cheese on top bake an additional 10 minutes or until cheese has melted on top.

Vanilla Wafer Cake

Vanilla Wafer Cake 2 sticks butter 1 3/4 cups sugar 6 eggs 1/2 cup milk or half & half or evaporated milk 11 ounce box Vanilla Wafers, crushed (put in plastic bag and crush with a rolling pin) 1 1/2 cups flaked coconut 1 teaspoon vanilla 1 cup chopped nuts, I chose pecans Cream butter & sugar until fluffy; add eggs one at a time, beating after each. Add milk, vanilla wafers, coconut and flavoring, using mixer until blended. Fold in nuts. Pour into a greased and floured Bundt pan. Bake in preheated 350 degree oven for one hour or maybe one hour and ten minutes but check for doneness at one hour. Sprinkle with powdered sugar. May also be frosted with Caramel Frosting or a drizzle of Caramel Sauce. Caramel Sauce 1/2 cup white sugar 1 cup brown sugar 4 Tablespoons butter 2 Tablespoons corn syrup 2 teaspoons vanilla extract 1/2 cup milk Bring to a boil on top of stove and boil for one minute. Remove from heat; add vanilla. Let cool to the consistency you like. It will harden as it cools.