Grandma Beesley's Cheese Ball

I love cheese balls during Thanksgiving and Christmas time. This is a yummy recipe that is easy to make. 

2 8 oz cream cheese

1 jar kraft old english sharp cheese

1 1/2 cup grated cheddar cheese

1 tsp onion salt

1 tsp garlic salt

2 tsp lemon juice

2 tbsp mayonnaise

1 tbsp chopped parsley

 

Mix this together, use your hands to really get it mixed up. Roll into a ball. If you would like, you can than roll it in chopped pecans or almonds. Wrap it in Saran Wrap. Makes 2 small balls or 1 big ball.

Cheese Fondue

We have this every year for Halloween. It is so good with veggies, meats, bread and potatoes.

2 cans cream of cheddar soup

1 16 oz package of Velveeta Cheese

1 cup milk.

Mix together over stove. Stir until cheese is melted.

Aunt Barbara's Taco Salad Recipe

This is a super easy recipe and can be easy double to feed a lot of people. Just make this and serve over chips, with lettuce, cheese and tomatoes. Easy and Yummy. 

 

1 lb hamburger (I don't love tons, of meat, so I only use 1/2 lb.)

1 onion

Cut up onion and cook together with the hamburger. Drain fat and rinse hamburger.

Add 1 can Mexican style stewed tomatoes

1 can refried bean with green chilies

1 can chili

Egg, Sausage and Cheese Breakfast Casserole

10 slices of white bread
1 1/2 lb of sausage cut into bite size pieces
2 cups cheddar or mozzarella
8 eggs beaten
1 cup milk
3/4 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper
Grease 9x13 pan. Cube bread and put in the bottom of the pan. cover with sausage and cheese. Beat eggs with 1 cup milk, mustard, salt & pepper. Pour over bread, meat and cheese. Put plastic wrap over dish and refrigerate overnight.
In the morning mix mushroom and 1 cup milk, pour over casserole.
1 can cream of mushroom
1 cup milk
Bake 350 uncovered for 40-50 mins or until toothpick is clean.

Strawberry Shortcake

This is one of Mariah's favorite desserts. It is super yummy. 

I just bake 1/2 of a white or yellow cake mix in a 9x13 pan.  Sometimes I make two or you can just measure out half of the cake mix.  Bake it for about 15 minutes at 350.

The filling is 1 package of Dream Whip, made according to the directions on the package.  Add 1 8-ounce package cream cheese and 1 cup powdered sugar.  If you bring the cream cheese to room temperature, it is easy to whip in and you don't get little lumps.  The fat-free cream cheese doesn't work but I usually use the 1/3 less fat.

The topping is 1 package of Danish Dessert made according to the directions.  I use 1-3/4 cup of water when making it and then I add lots of fresh strawberries.  It is one of our favorites and it really is different than most strawberry shortcake.

Chicken Enchiladas

Wow, there are seriously so many good enchilada recipes. Here is a yummy one from a girl in my neighborhood. I made this once and I remember mine were a little dry, so I might add the 1 large can of enchilada sauce and use a can or two of cream of chicken soup. Just keep adding until you get the consistency you want.

1 large can green or red enchilada sauce (you can also use 2 cans cream of chicken soup)

4 cups cooked and shredded chicken

1 can chopped olives

1 can sliced olives

1 can diced chilies

½ c. sour cream

Flour or Corn Tortillas

Cheese

Cook and shred chicken. Put in pan over stove and add chopped olives and diced chilies. Warm. Add sour cream and enchilada sauce together, mix well. Add about ¼ c. of this mixture to the chicken mixture. When warm fill tortillas with mixture and add cheese. Place each enchilada in a greased casserole dish. When filled, smother them with enchilada mixture. Cover with tinfoil and bake at 350 for 25-30 minutes, until bubbly. Top with cheese and cover with sliced olives. Put back in oven uncovered until cheese melts. Makes approx. 10 (flour) 14 (corn) enchiladas, depending on how full you make them.

Raspberry Breakfast Casserole

This is the breakfast casserole recipe Rachel made for book club one time.

8 eggs

1 C. Sugar

2 tsp vanilla

3 C. Milk

1/4 C, Butter

12 slices bread

2 C. Fresh or frozen blueberries ( I used Raspberries)

1 TBS. Cinnamon

1/2 C. Sugar

 

Beat together the eggs, sugar, vanilla, and milk, (half and half can be used if you like it richer). Butter the bread and place 1/3 in bottom of a 9x13 inch pan. Ad 1/3 of the berries; Sprinkle with cinnamon sugar. Pour 1/3 of the egg mixture over. Repeat layers 2 more times. Cover and place in the refrigerator overnight. Bake at 350 degrees for 45 minutes. Makes 8 servings.

Marilyn Beesley's Lasagna

1 lb hamburger
1 clove garlic minced
1 tablespoon basil
1 1/2 tsp salt
2 1 lb cans tomatoes
2 6oz cans tomato paste
Or instead of making the sauce above, you can use 1 quart spaghetti sauce.

10 oz lasagna noodles
3 cups cottage cheese
1/2 cup grated Parmesan cheese
2 tablespoons parsley flakes
2 eggs beaten
1/2 teaspoon pepper
1 lb mozzarella cheese

Brown meat. Add sauce. Cook noodles. Combine remaining ingredients except mozzarella cheese. Layer noodles, meat mixture, cottage cheese, mozarella cheese.
Bake at 375 for 30 mins. Let stand 10 mins.

Classic French Quiche

1 10 inch pie crust, unbaked (I used a deeper dish one from the freezer section)

8-10 pieces of bacon, cooked crisply

1/2 lb. broccoli cut into flowerettes or equal amount of spinach or cauliflower (i used a combo of all 3)

1 1/2 cups grated Gruyere cheese

1 lb. Emmentauer cheese grated (these cheeses are quite expensive and you can use any other white cheese.  I used an Italian blend of cheese or monterey jack or swiss will work.)

2 eggs

1 cup heavy cream

1/2 teaspoon salt

1/4 lb. cooked ham, thinly sliced

Preheat oven to 350.  Break bacon into small pieces and form bottom layer in pie crust.  Steam vegetables of choice until crisp tender and drain.  Layer vegetables and cheeses; reserve 1 cup cheese for topping.  In a small bowl whip cream, eggs and salt together for 2 min. Pour evenly over vegetables-cheese layers; then top with the remaining cheese.  Garnish with ham.  Bake for 45 min. (if it's deep dish pie crust longer).  Quiche is done when a knife inserted into the middle comes out clean.  Allow to stand for 15 min. to set up before serving.  

Yield: 6 servings

Assemble: 30 min.

Bake: 45 or more

Roast Dip Sandwiches

I hope nobody minds, but I'm going to start using this blog as my own personal recipe blog. I have so many yummy recipes people have sent me in my email and I need a place where I can organize and get to them quickly, so as I said, I'm going to use this blog. Hope you will enjoy them too.

This is a recipe from Natalie.

I get the package of roast beef from Costco (so I guess there's about 16 slices or so in it).

3-4 cups of beef broth (depending on how much au juice you want)

1 package of Italian seasoning 

1 jar of sliced pepperchinis (drain out the juice)

Put in a pot, simmer for a little to get the flavors going and serve the meat and pepperchinis onto your bread of choice and top with shredded cheese.  Keep them open face and put them in the oven under the broiler until cheese is melted.  Then fold sandwich together and dip in juice to enjoy.

Southwestern Chicken Pileup

I found this recipe in the Biggest Loser Cookbook. You have to cut up a lot of veggies, but it is really yummy. I just used the ingredients I had around my house. Like instead of no-salt-added canned black beans, I just used normal Kroger brand black beans and I just used the cheese in my fridge. Hope you enjoy!


Makes 1 serving
1 teaspoon salt-free Mexican or Southwest seasoning
1/4 teaspoon garlic powder
1 small (1/4-pound) boneless, skinless chicken breast, trimmed of visible fat
1 whole-wheat pita (6 1/2" diameter)
2 tablespoons hummus, preferably red-pepper flavor
2 tablespoons no-salt-added canned black beans, drained
Several red onion strips
Several red bell pepper strips
2 tablespoons chopped tomato
2 tablespoons chopped fresh cilantro leaves
2 tablespoons finely shredded Cabot 75% Light Cheddar Cheese
4 teaspoons guacamole or fat-free sour cream (optional)

Preheat the oven to 450°F. Preheat a grill to high heat.
Sprinkle the seasoning and garlic powder evenly over the chicken. Place the chicken on the grill rack. Reduce the heat to medium. (If it is not possible to reduce the heat, cook the chicken away from direct heat.) Grill for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Transfer to a cutting board and let stand for 5 minutes. Chop the chicken into bite-sized pieces. Set aside.

Meanwhile, place the pita on the grill rack. Cook for 1 to 2 minutes per side, or until lightly toasted. Place the pita on a nonstick baking sheet. Spread evenly with the hummus. Top evenly in layers with the beans, the reserved chicken, onion, red pepper, tomato, cilantro, and cheese.

Bake for 6 to 8 minutes, or until the cheese is melted. Let stand for 5 minutes. Transfer to a serving plate. Slice into 4 wedges. Top each wedge with a teaspoon of guacamole or sour cream, if desired.