Tomato Pie

For all of you who find yourselves with tomatoes coming out of your ears...lol... Passing along a recipe given to me by a friend who says it is VERY GOOD even by people who don't like tomatoes.. I can't wait to get enough tomatoes so I can try it....

Tomato Pie

1 can of Hungry Jack biscuits
Tomatoes, sliced
1 onion, sauteed in butter
Basil, optional
Salt & pepper
Fajita seasoning (found where Taco seasoning is in grocery store)
1/2 c. mayonnaise
2 c. mozzarella cheese

Flatten biscuits out in a 9 x 13 pan. Put in tomatoes, as many as you want on top of biscuits, then put sauteed onions on tomatoes and sprinkle with fajita seasoning. Mix mayonnaise and cheese and spread on top of pie. Bake @ 350 for approx. 35 mins. Enjoy!

Thanks Marissa for this contribution

Katie’s Mexican Dip

This wonderful recipe was contributed by my good friend Laura Bruner (Katie is her niece).  It is a wonderful dip or side dish or can even be the main course.

Katie’s Mexican Dip

Spanish or Mexican Rice-a-Roni (cooked)-This time I used one of those small bags of McCormick Spanish rice instead (it was cheaper)
Can of black beans
Can of Ro-tel
8 oz. Sour Cream
Package of Cream Cheese
Can of Cream of Mushroom Soup
Pouch of Taco seasoning
2 cups of Shredded Cheddar Cheese
3 boneless, skinless chicken breasts (I didn't use)

Layer rice, Ro-tel, and beans.
Mix together sour cream, cream cheese, soup, taco seasoning, and chicken.
Put that on top of layers.
Top with cheese.
Bake at 350 for 35 minutes.

* I used lite sour cream and cream cheese and it worked out fine. Makes it a little healthier.

Easy Cheesy Beef and Bow-Ties

INGREDIENTS


2 1/2 cups uncooked bow-tie (farfalle) pasta (6 oz)
1 lb lean (at least 80%) ground beef
1/2 cup chopped green onions (8 medium)
1 can (10 3/4 oz) condensed Cheddar cheese soup
1 cup Old El Paso® Thick 'n Chunky salsa
1 1/2 cups shredded Cheddar-American cheese blend (6 oz)

DIRECTIONS

1. Cook and drain pasta as directed on package.

2. Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.

3. Reserve 2 tablespoons onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.

4. Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cook just until melted. Sprinkle with reserved 2 tablespoons onions.

by: Pillsbury

Its-a Meatball! by Carrie Potter

Its-a Meatball!

This will take your marinara and pasta to a whole new level AND you can do it too.

Here's my recipe since I know you will want to run right to your kitchen and get started making them for yourself.

1 Lb. lean ground beef
1/2 packet of Lipton dry Onion soup mix
1 cup wheat bread crumbs
1 egg, beaten
1/2 c grated Parmesan cheese
Dash of Basil
salt and pepper to taste

MIX all the above ingredients in a bowl. Go on and use your hands. Its fun to get dirty.

ROLL the mixture into little balls.

PLACE them on a baking pan lined with parchment paper.

BAKE at 350 degrees for about 30 mins.

TAKE them out of the oven and drop them in your marinara sauce (you can make your sauce however you want to. Mine comes out of a jar...we are semi-homemade over here.)
 
Thanks Carrie for Sharing your recipe!

Grilled Chicken 'N' Cheese Sandwiches

Grilled Chicken 'N' Cheese Sandwiches


Nothing screams midweek, go-to meal more than a grilled cheese sandwich. But this recipe takes it up a notch by adding protein and an extra punch of flavor with golden raisins and Monterey jack cheese. Slivered almonds and chopped celery pack in a bold crunch with each bite. If your kids are more particular eaters, you can always leave out any of the add-ons and stick to the good old cheesy chicken sandwich that everyone is sure to love.


Ingredients


2 cups chopped cooked chicken
1/3 cup golden raisins (optional)
1/4 cup slivered almonds, toasted (Optional)
1/4 cup diced celery
1/2 cup mayonnaise
12 (3/4-ounce) Monterey Jack cheese slices
12 whole wheat bread slices
1/4 cup butter or margarine,softened

Preparation

Stir together first 5 ingredients. Place 1 cheese slice on each of 6 bread slices; spread evenly with chicken mixture, and top with remaining cheese and bread slices. Spread half of butter evenly on 1 side of each sandwich.

Cook sandwiches, buttered side down, in a nonstick skillet or griddle over medium heat about 3 minutes or until lightly browned. Spread remaining butter evenly on ungrilled sides; turn and cook 3 minutes or until lightly browned.


Southern Living, OCTOBER 1999

Easy Skillet Cordon Bleu - Kids will LOVE This!

Oh My! This was Delicious!!!

Ingredients


1/2 cup Italian-seasoned breadcrumbs
1 teaspoon pepper
1/2 teaspoon salt
8 chicken tenders (about 1 lb.)
1 tablespoon butter
1 tablespoon olive oil
8 Canadian bacon slices, cut into thin strips
4 Swiss cheese slices, halved

Preparation

1. Combine breadcrumbs, pepper, and salt in a large zip-top plastic freezer bag. Rinse chicken tenders, and add to freezer bag. Seal bag, and shake to coat.


2. Melt butter with oil in an ovenproof skillet over medium heat. Cook chicken 3 1/2 to 4 minutes on each side or until done. Arrange Canadian bacon strips over chicken in skillet, and top each with 1 cheese slice. Broil 5 1/2 inches from heat 2 minutes or until cheese is melted.


Carly Herbert, Mechanicsville, Virginia, Southern Living, DECEMBER 2007