Quick Hot Yummy! Oatmeal

My sister, Jo, made this for me and now I make it a lot for my family.


1/4 cup quick cooking oats
1/2 cup milk
handful of cranberries
1 heaping tablespoon of brown sugar
handful of chopped walnuts

You can put in any fruit, but so far, I like the cranberries the most.
Mix together and put in microwave for approx. 2.5 minutes on high. Enjoy!

Meatloaf Cupcakes

This is an idea I got off the net, but I am using a recipe for meatloaf I got from my friend, Karen Blakemore. I call it Karen's Meatloaf. :) Anyway, here is the recipe! It really does make a great April Fool's Day dinner, by the way.

Ingredients:
1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick cooking oats
1/2 cup chopped onions (optional...TJ doesn't like onions, so I have to leave these out)
1 teaspoon salt
1 pound lean ground beef or ground turkey

Sauce:
2/3 cup Ketchup
1/2 cup packed light brown sugar
1 & 1/2 teaspoon prepared mustard

Topping:
Mashed Potatoes
Food Coloring

Directions:
Mix together the first 7 ingredients. Press into tin muffin cups & fill 3/4 full with the mixture.
In a small bowl mix together the sauce ingredients. Spoon over "cupcakes". Bake in a 350 degree oven for approx. 45 minutes.

While those are baking, make your mashed potatoes...or do like me and heat up Bob Evans store bought Mashed Potatoes! Add desired food coloring.
When the meatloaf is finished, put colored Mashed Potatoes on top. Serve!!
This made 12 cupcakes and one small dish of meatloaf, so could have made about 18, I think.
I have to say, I don't usually like meatloaf, but this is SO good!! Even TJ and Sam love it!!
Thanks, Karen!!

Mexican Chicken Casserole

Ingredients:
One 2.5 lb bag of Chicken Tenderloins
2 cans of Cream of Chicken Soup
2 cans of Mexican Rotel
Approx. 8 -10 slices of Velveeta Cheese (I use the thin sliced individually wrapped ones)
Bag of Cheese Doritoes, crushed
1 - 2 cups of shredded cheddar cheese

Bake the chicken tenderloins then cut up in cubes. In a medium bowl, mix the soup, chicken, and Rotel together. Put some of the Doritoes in the bottom of a 9x13 pan. Pour some of the chicken mixture over that. Place some of Velveeta slices on that. Put more Doritoes on that, pour the rest of the chicken mixture over that. Place Velveeta slices on that. Put more Doritoes on that and cover with the cheddar cheese. You could also put some jalapenos on top for more spice and color. Bake at 350 for about 30 - 45 minutes. Serve with salsa and chips.

Macaroni & Cheese

Homemade Macaroni and Cheeese

1 box macaroni elbows
1 stick margarine
3/4 cup half and half
1/4 cup milk
1 cup of water
approx. 1 lb. Velveeta cheese
6 slices of American cheese

Boil macaroni in water for approximately 7-8 minutes. You do not want it completely done because the process finishes cooking it. Drain the water off . Mix in 1 stick of margarine, milk, & cheeses. Heat on medium on stove until all is blended.
Put in casserole dish & bake @ 350F for about 15 minutes. Enjoy!

Hot Mexican Dip

This is a great dish to serve when hosting a Longaberger show (or any other kind of home party)
:) or to take to a pot luck.



2 blocks of cream cheese

1 regular jar of salsa or picante sauce drained of all juice

2 cans of beanless Hormel chili

2 to 3 cups of shredded cheddar/jack cheese



Layer ingredients in order given in a 9x13 pan. Bake in 350 oven for about 30 minutes or until thoroughly heated and cheese melted. Serve with chips.

Mom's Beef Enchiladas

This is a recipe my mom used to make. I have made some adjustments to it and usually do something a bit different each time. Here is what I took to the Missions Conference Fellowship tonight.

16 small flour tortillas
1.5 pounds of cooked ground beef (seasoned with taco seasoning)
Chopped onions
1 large can of Enchilada sauce (red)
1/2 pound of Velveeta cheese
1 cup of milk
Sliced jalapenos
Shredded Cheddar/Jack cheese

Roll beef in tortillas and put into 9x13 pan. Sprinkle any extra meat and chopped onions over the rolled tortillas. In a saucepan, mix the Enchilada sauce, velveeta cheese and milk together until cheese is melted. Pour over the tortillas. Bake in a 350 oven for approx. 30 min. Sprinkle desired amount of cheddar/jack cheese over tortillas and then place sliced jalapenos on that. Bake for about 30 more minutes. Serve with refried beans and chips and salsa.

White Chicken Chili

1-2 pounds of cooked and pulled chicken breasts
1/2 onion chopped
1 envelope of White Chicken Chili seasoning
1 can (15.5 oz) Great Northern White Beans (drained)
Approx. 16 oz of chicken broth (I use the broth from boiling the chicken)
1/2 cup of water
1/2 cup of chopped Jalapenos with some juice
Dash or two of Ground Cumin
1 cup of Sour Cream
1/4 cup Whipping Cream
1/4 cup Half & Half

Put all ingredients (except for last 3) into a large crock pot & stir. Cook until all ingredients are hot and well blended. About 30 min to an hour before serving, add in the last 3 ingredients. Stir until well blended. Cook for 30 min- 1 hour. Serve with Fritoes, Tortilla Chips, or crackers. You can also garnish with Cheddar/Mont. Jack cheese. Great for a cold evening!

Chicken Marsala

4 TBS butter
4 Boneless, skinless chicken breast halves
2 green onions (finely chopped)
1 pint of mushrooms, sliced
1/4 cup to 1/2 cup marsala cooking wine
1/4 cup heavy cream
1/4 cup milk

Directions:
Pound the chicken to even out the thickness. Melt 2 TBS of butter in a large skillet then brown chicken for approx 3 minutes on both sides. Salt and Pepper. Remove the chicken from the pan and set aside. Melt the rest of the butter in the pan and add the green onions and mushrooms. When the mushrooms are slightly brown, add Marsala and bring to a boil, stirring constantly. Add the cream and return to boil. Season with salt and pepper. Return the chicken to the pan for about 5 minutes on each side to finish cooking. I just put the lid on the skillet and turned the stovetop down a bit to make sure the chicken was cooked thoroughly without being dry.
Serve with mashed potatoes or rice.

Stuffed Mushrooms

Ingredients:
Imitation Crabmeat (1/2 pound; chopped)
1.5 sticks of Butter
1/4 medium Onion (chopped finely)
Italian bread crumbs
Fresh mushrooms with stems pulled out (approx 4 pints)
Shredded cheese

Melt one stick of the butter in large skillet or omelet pan. Add onion and crab and saute. Add enough bread crumbs to make like meatloaf consistency (1 or 2 cups). Spoon mixture into mushroom caps and place onto cookie sheet. Melt 1/2 stick of butter and drizzle over the mushrooms. Top with shredded cheddar/Monterey Jack cheese or mozzerella cheese. Bake at 350 for approx. 25 minutes.

This is my sister, Vanessa's recipe.

Chrissy's Blueberry Muffins

4 cups flour

1 cup sugar

6 tsp baking powder

1/2 tsp salt

1 cup cold butter

2 eggs, slightly beaten

1 1/3 cups milk

1 tsp vanilla extract or 2 tsp almond extract

2 cups blueberries

Topping:

1/2 cup sugar

4 1/2 TBSP flour

1/2 tsp cinnamon

3 TBSP cold butter

Combine the flour, sugar, baking powder, & salt. Cut in butter until mixture resembles coarse crumbs. Combine eggs, milk and extracts; stir into crumb mixture just until moistened. Gently fold in blueberries (batter will be stiff). Fill muffin cups 2/3 full. In bowl, combine sugar, flour, and cinnamon. cut in butter until mix resembles coarse crumbs. Sprinkle 2 tsp over each muffin. Bake at 375 for 20-25 min. Cool 5 min. in pans. Makes approx. 2 dozen.