Spinach Artichoke and clam dip

Favorite Breakfast Casserole
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed 3/4 cup swiss cheese
2 1/2 cups cheddar cheese
1 1/2 cups small curd cottage cheese
Directions:

1. In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
   
2. Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
   
3. Serves 12. 
   

Anne's Better Than Anything Brownies

Anne's Better Than Anything Brownies

1 (15 oz) German chocolate cake mix) use the kind with pudding
3/4 c. butter melted
1 (5 3/4 oz) evaporated milk, divided
1 14oz bag caramels
1 8oz bag Heath toffee bits, divided
1 12 oz bag milk chocolate chips, divided

Grease a 9x13 inch baking pan.  Preheat oven to 350 degrees.  In a large bowl, mix together cake mix, melted butter, and 1/2 c. evaporated milk.  Press half of this mixture into prepared pan.  Bake 6 minutes.  Meanwhile, melt together caramels and remaining evaporated milk in a small saucepan over medium-low heat, stirring often.  Remove brownies from over after 6 minutes (Anne said to let it sit for a while before the next step) and sprinkle on half the bag of Heath toffee bits.  Pour melted caramel over toffee bits.  Sprinkle over half of the bag of chocolate chips.  Spread the remaining batter on top (this is easiest if you take pieces of the batter, flatten each individual piece in your hands and place on top.  Sprinkle remaining toffee bits and chocolate chips on top.  Bake 20 minutes.  Cool on a wire rack and then refrigerate for 3 hours before serving.  Makes 24 brownies

Andes Mint Chocolate Chip Cookies

Andes Mint Chocolate Chip Cookies

1 c. butter, softened

1 c. granulated sugar

1 c. dark brown sugar, packed (used light)

2 large egg

4 tsp vanilla

2 c. flour (I use 2.5 c.)

1 c. unsweetened cocoa powder

2 tsp baking soda

½ tsp salt

2 c. Andes mint baking chips (or chopped Andes mints)

2/3 c. semi-sweet chocolate chips or mint chips for more flavor (I used milk cho. Chips)

Combine butter and sugars with electric mixer, beating on medium speed until light and fluffy (about 2 minutes).  Add in eggs and vanilla and blend.  In separate bowl, whisk together flour, cocoa powder, baking soda, and salt.  Slowly add dry ingredients to wet ingredients on low speed until just incorporated.  Fold in Andes mints and cho chips.  Chill dough and roll into balls and flatten slightly.  Spray cooking sheet with non-stick spray.  Top with more Andes mint pieces and Bake at 350 for 8-9 minutes.  (I baked 9 min at 360 - my oven is underheat)

Fat Granny's Minnestrone Soup

Fat Granny's Minestrone Soup

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Ingredients

·       1 teaspoon Italian seasoning

·       1 teaspoon onion powder

·       1 teaspoon garlic powder

·       1 teaspoon celery seed

·       1 teaspoon dried parsley

·       1 teaspoon dried thyme

·       1 teaspoon dried basil

·       1 teaspoon dried oregano

·       salt and ground black pepper to taste

·       1 bay leaf

·       1/2 cup elbow macaroni

·       3 tablespoons olive oil

·       1/2 cup butter

·       1 large carrot, diced

·       2 stalks celery, diced

·       1 large onion, diced

·       1 tablespoon finely chopped garlic

·       1 green bell pepper, diced

·       1 red bell pepper, diced

·       1 small zucchini, diced

·       1 (28 ounce) can diced San Marzano tomatoes with juice

·       1 (15 ounce) can tomato sauce

·       1 (15.5 ounce) can three bean salad, drained and rinsed

·       1 1/2 (10 ounce) packages frozen French-cut green beans

·       6 cups chicken stock

Directions

1. Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. Heat olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
4. Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving.

Mary’s veggie wraps

Spread tortillas with humus and fill with other ingredients

 Tortillas

Roasted (spicy?) red pepper humus
Lettuce
Green onions
Peppers
Broccoli
Cucumbers
Califlower
Avocado (lots)
Tomatoes
Broccoli slaw (in a bag like bagged salad)
Thai sauce sweet pepper

Sarah's Rice Pilaf

• Prep
  10 m
• Cook
  35 m
• Ready In
  50 m

Recipe By:sarahbillings

"This is a delicious twist to traditional rice."

Ingredients

• 2 tablespoons butter
• 1/2 cup orzo pasta
• 1/2 cup diced onion

 

• 2 cloves garlic, minced
• 1/2 cup uncooked white rice
• 2 cups chicken broth

Directions

1. Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.