I don't think that I have posted this before, and as Mr. Food would say, "Oh so good".

LOADED CAULIFLOWER

You won't believe it's low carb!!!

Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (I don't use mushrooms in mine)(optional)

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
ENJOY!!!!

Oh man, Y'all GOT to check out these pasta recipes.

http://juliasalbum.com/2014/10/chicken-mozzarella-pasta-with-sun-dried-tomatoes/

Swiss Cheese Chicken & Stuffing

4 boneless, skinless chicken breasts
Salt and black pepper
4-6 slices baby Swiss cheese
1 can Campbell's Cream of Chicken soup
1/3 cup milk
1 stick butter, melted
1 bag of Pepperidge Farm seasoned stuffing mix (not cubes) or 1 small box Stovetop Chicken stuffing mix

Heat oven to 350 degrees.
Spray 9 x 9 baking dish with cooking spray.
Arrange chicken in pan and season to taste with seasoned salt and black pepper.
Top each breast with a slice of cheese.

Combine soup and milk in a small bowl and whisk until smooth.
Pour soup over chicken to cover breasts entirely.
Combine melted butter and Stovetop in a small bowl (moisten a little more with some warm water if it seems too dry) and scoop over top of chicken.

Cover tightly with foil and bake 30-35 minutes.

COUNTRY FARM CHICKEN CASSEROLE

Ingredients to serve 4:
2 large chicken breasts
1 medium Vidalia onion (Sweet)
5 slices bacon
2 large potatoes
1/2 cup canned mushroom (1 Cup Fresh)
1 (10 3/4 ounce) cream of chicken soup
3/4 cup chicken broth
1 tablespoon melted butter
salt
pepper
garlic powder

Directions:
1. Preheat oven to 425 degrees.
2. Cook the bacon; crumble and set aside; reserve bacon grease.
3. Peel and cube the potatoes; fry potatoes in bacon grease.
4. Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease.
5. Fry the mushrooms in the bacon grease.
6. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill).
7. After the chicken is cooked, cut into cubes.
8. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce.
9. In an 8x8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce.
10. Bake for 30 minutes covered with foil.
11. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.

{Oven Baked} Parmesan Zucchini Chips

Ingredients

1 Zucchini
¼ cup Italian breadcrumbs
¼ cup grated Parmesan cheese
¼ tsp. garlic salt
2 tsp. extra virgin olive oil
pinch of pepper

Instructions

Preheat oven to 425℉.
Slice zucchini into as thin slices as you can, the thinner you slice them, the crisper they will be.
Toss chips in olive oil to coat well.
In a separate bowl combine breadcrumbs, Parmesan cheese, garlic salt, and pepper.
Toss oiled chips in dry coating to cover.
Spread chips out on a baking sheet lined with parchment paper or a silpat mat.
Bake for 25-30 minutes until crisp and browned.
Serve with your favorite dip like ranch, french onion, or marinara.

Parmesan Baked Pork Chops

4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder
On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake uncovered at 350 degrees for 40-45 minutes.

This works best if you flip 1/2 way through, or bake on a rack in the pan, so both sides are crispy.
Source: Janet's Appalachian Kitchen

Prego & Mommy Chat
January 15 ·


Not at all healthy but oh so yummy! smile emoticon

Chili Dog Casserole

2 (15 oz) cans chili with beans (I like Hormel Hot & Spicy)
1 (16 oz) package beef frankfurters (I prefer Ball Park)
10 (8 inch) flour tortillas (the fajita sized ones)
1 (8 oz) package Cheddar cheese, shredded

Preheat oven to 425 degrees

Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and beans. Top with remaining can of chili and beans, and sprinkle with cheese.

Cover baking dish with aluminum foil, and bake at 425 degrees for 30 minutes.

Now THAT sounds tasty!!!

EASY MAYONNAISE ROLLS

2 cups self-rising flour
4 tablespoons mayonnaise or Miracle Whip salad dressing (can use either)
1 cup milk
1 teaspoon sugar

Mix all ingredients in a mixing bowl about two minutes with a spoon. Spray muffin tins. Fill tins 2/3 full; bake in preheated 450 degree oven until golden brown or about 10 to 12 minutes. Makes about 12 muffins.

Chili Cheesecake Dip

1 cup Crushed Tortilla Chips
3 Tablespoons Butter, Melted
16 ounces, weight Cream Cheese, Softened
2 whole Eggs
1/4 teaspoons Chili Powder
1/8 teaspoons Cumin
1 can Diced Green Chilies, Drained (4 Oz. Can)
1 whole Jalapeno Pepper, Seeded And Diced
4 ounces, weight Shredded Colby-jack Cheese
4 ounces, weight Shredded Sharp Cheddar Cheese
1/3 cups Sour Cream

Garnish
Tomatoes
Green Onions
Olives
Cilantro

Directions

Preheat the oven to 325 degrees. In a medium bowl, combine the tortilla chips and butter. Press into the bottom of a 9-inch springform pan. Bake for 15 minutes, remove from the oven, and let cool for a little while. (I usually place it in the fridge so the crust firms up.)

In a large bowl, blend the cream cheese, eggs, chili powder and cumin with a mixer. Add the green chilis, jalapeno and both cheeses and blend with mixer. Pour over the crust and bake for 30 minutes at 325 degrees. DO NOT OVERCOOK. Remove from the oven and cool in the pan for 10 minutes. Run a knife around the edge of the pan. Let cool to room temperature.

Spread the sour cream over the top and decorate with the tomatoes, green onions, black olives and cilantro. Refrigerate until serving. Remove the sides of the pan and serve with tortilla chips.
This can be prepared 1 day in advance.

Sausage & Rice Casserole

Ingredients:

1 pound pork sausage
1 medium onion, diced
2-3 stalks celery, finely diced (about a cup and a half)
1/4 teaspoon red pepper flakes (optional)
1 14.5-ounce can chicken or vegetable broth (about 1 3/4 cups)
1 can cream of celery soup*
1 cup uncooked white rice

Preparation:

Brown and crumble sausage in a large skillet. When sausage is about half cooked, add onion, celery and red pepper flakes and continue cooking until sausage is no longer pink and veggies are starting to become translucent.
**If your sausage is particularly fatty, drain off some of the fat.
Spray a medium-sized casserole dish with cooking spray or rub with butter. A 9X9 casserole dish should do the trick.

In a separate bowl, whisk together broth and soup until smooth. Pour soup mixture and rice into skillet and stir until all ingredients are thoroughly incorporated. Pour into prepared casserole dish, cover tightly with aluminum foil and bake at 350 degrees for 1 hour. Remove casserole from oven and let rest, covered, for 10-15 minutes before serving.

My MIL makes a casserole quite similar to that...very tasty!