Ro-Tel Chicken Doritos Casserole

 

• 3 chicken breasts, cooked and cubed
• 1 bag Doritos, crushed
• 1 can Ro-tel
• 1 can cream of chicken soup
• 1 pound Velveeta cheese

In a microwave-safe bowl, mix together Ro-tel, cream of chicken soup and cubed Velveeta cheese. Heat mixture in microwave in 1 minute increments until smooth and warm. Stir in chicken. In a casserole dish, layer 1/2 of the Doritos and 1/2 of the chicken and cheese mixture. Repeat the layers and top with a few crushed chips. Bake at 350 degrees until hot and bubbly.

Imitation Crab Casserole

• 1 (8 ounces) package imitation crab meat, Flake style preferred
• 5 ounces cream cheese, softened
• 1/4 cup sour cream or mayonnaise (see note 1)
• 1 cup shredded Mozzarella cheese
• 1 teaspoon soy sauce or Worcestershire sauce (see note 2) 
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt (may omit if using mayonnaise)
• Sprinkle of black pepper
• 1/2 medium onion, sliced into very thin rings
• 1/4 cup chopped celery
• 1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F.  Mix all ingredients, except Cheddar cheese, in a bowl. Press crab mixture into an 8 x 8 inch square baking dish. Bake for 30 minutes, sprinkling top of the crab mixture with the shredded Cheddar cheese after 20 minutes.

Note 1: My personal preference is 1/8 cup sour cream and 1/8 cup mayonnaise.

Note 2: My personal preference is Worcestershire sauce.

Inspired by this post.

 

BBQ Rib Rub

• 4 tablespoons light brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon ground coriander (not included in original recipe but I loved the addition)
• 1 1/2 teaspoons onion powder
• 1/2 teaspoons ground black pepper
• 1 tablespoon table salt (I reduced this to approx. 2 teaspoons)
• 1/2 teaspoon dried thyme (I did not use this)
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons cayenne pepper (I did not use this)
• 2 teaspoons chili powder 

Mix spices together and rub on your ribs or other pork before using your preferred cooking method.

I found the original recipe here.

Updated 4/21

Tuna Noodle Casserole

• 2 cans cream of mushroom soup
• 2 cups milk
• 2 cups frozen peas
• 2 (6 ounce) cans tuna, drained
• 4 cups hot, cooked medium egg noodles
• 2 tablespoons dry bread crumbs
• 1 tablespoon butter, melted
• Salt and pepper, to taste

Stir soup, milk, peas, tuna, and noodles in a 3 quart (13x9) casserole dish.Bake at 400 degrees F for 30 minutes or until hot. Mix breadcrumbs with butter and sprinkle over tuna mixture. Bake for 5 minutes more. Makes 6 servings.

Variation: In place of bread crumbs, sprinkle 1/2 cup shredded Cheddar over hot casserole. 

 

Paula Deen's Goulash

• 1 pound ground beef
• 1/2 cup chopped onion (about 1 small)
• 3 cups water (may need to add more)
• 2 (8 ounce) cans tomato sauce; or, 1 (15 ounce) can tomato sauce
• 1 (14 1/2 ounce) can petite diced tomatoes
• 1 teaspoon Italian seasoning (optional)
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons salt (may reduce)
• 1 1/2  Tablespoons soy sauce
• 1/8 teaspoon black pepper
• 1 cup dry elbow macaroni

Brown the ground beef and onion in a Dutch oven and drain off grease and return to pot. Add water, tomato sauce, and diced tomatoes to the pot. Add seasonings to taste. Bring to a boil and add macaroni. Simmer on medium-low heat until macaroni is soft, stirring often and add water, as necessary.

Serving suggestions: shredded cheese and Fritos

Adapted from recipe here.

Pink Lemonade Pie

• 3/4 cup (6 ounces) frozen pink lemonade, thawed
• 1 (14 ounces) can sweetened condensed milk
• 1 packet (6.5 grams) lemonade flavor Kool-Aid unsweetened drink mix (optional, but adds intense lemon flavor)
• 1 (16 ounces) carton frozen Cool Whip, thawed
• 2 graham cracker crusts

Blend lemonade and milk. Sprinkle mixture with as much Kool-Aid powder as you wish. Fold in Cool Whip. Pour into crusts. Refrigerate until ready to serve.

Melissa's Quick Pantry Salsa

• 28 ounces canned tomatoes, any type (see note below)
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ⅛-¼ teaspoon black pepper

Mix all the ingredients in a bowl. Cover and refrigerate for several hours or overnight.

Cook’s notes: (1) I use the 28 ounce can of petite diced tomatoes and blend about ½ of the can with the spices before adding back in the rest of the can. You can use a 14 ounce can of diced or petite diced tomatoes and a 14 ounce can of crushed tomatoes.

(2) Add fresh cilantro if you have it on hand.

(3) Fresh onion and/or garlic can be used instead of powder.

No Yeast Dinner Rolls (Mayo Rolls)

• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 2 tablespoons mayonnaise

Preheat oven to 350 degrees F. Combine all ingredients. Spoon mixture into greased muffin tin cups. Bake for 15 minutes or until golden brown.