Pizza Casserole

Pizza Casserole
45 oz jar spaghetti sauce
1 lb box of pasta (rotini, macaroni, etc), cooked
1 lb ground beef, browned
3-4 c shredded mozzarella
1 pkg pepperonis

1. Preheat oven to 350*.
2. In a 9x13 pan, spread a thin layer of spaghetti sauce
3. Layer half each of the pasta, beef, remaining sauce, cheese, and pepperoni; repeat.
4. Cover with foil and bake for 30 minutes; uncover and bake for 15 more minutes.
5. Let rest for 10 minutes before serving.

Easy [Sour Cream] Cheesecake

Easy [Sour Cream] Cheesecake
2 blocks [light] cream cheese, softened
1 c sugar
1 t vanilla
3 eggs
1/4 c [light] sour cream (opt)

1. Preheat oven to 325* and grease a pie plate.
2. Place the cream cheese in a medium bowl and beat well with a hand mixer.
3. Add sugar and vanilla and blend well; add eggs one at a time as you continue to mix.
4. Pour in to the plate and bake for 35 minutes; take it out and spread the sour cream over the top.
5. Put it back in the oven for another 5 minutes. Top as desired.

Chicken Noodle Casserole

Chicken Noodle Casserole
12 oz egg noodles
1 1/2 T salt, separated
3 T butter, separated
1 [red] bell pepper, diced
1 onion, diced
3 T flour
2 1/2 c half & half
2 1/2 c chicken broth
3-4 chicken breasts, cooked and shredded
2 c Cheddar cheese, shredded
1 1/2 c frozen peas
1 1/4 t pepper
25 Ritz crackers, crushed

1. Preheat oven to 425* and lightly grease a 9x13 pan.
2. In a large pot, boil noodles, with 1 tablespoon salt, until just al dente; drain, rinse with cold water for a few minutes until cool, drain again, and set aside.
3. Put the pot back on the stove over medium-high heat. Melt 1 tablespoon butter and add bell pepper and onion; saute until soft. Place in a bowl and set aside.
4. Melt remaining 2 tablespoons of butter in the pot over medium heat; whisk in flour until incorporated; whisk in half & half and broth and then bring to a boil.
5. Reduce heat back to medium and simmer until it starts to thicken up; add chicken and heat through.
6. Take off heat and stir in cheese until smooth; add noodles, peppers and onions, peas, remaining 1/2 tablespoon salt, and pepper.
7. Transfer mixture to prepared pan and top with crackers; bake for 15 minutes, until golden brown and bubbly. Let cool for 10 minutes before serving.

Slow Cooker Santa Fe Chicken

Slow Cooker Santa Fe Chicken
2 c chicken broth
1 can black beans
1 c frozen corn
1 can Rotel tomatoes and chiles
2 cloves garlic, minced
1/2 onion, diced
1 t garlic salt
1 t cumin
1 t onion powder
1 t chili powder
3 chicken breasts
salt and pepper, to taste
rice, cooked
Cheddar cheese (opt)
green onions (opt)
cilantro (opt)

1. Mix broth, beans, corn, Rotel, garlic, onions, and spices in a slow cooker; top with chicken.
2. Cook on high for 6 hours or low for 10 hours; shred chicken half an hour before serving and return to slow cooker.
3. Season with salt and pepper; serve over rice, topped with cheese and green onions or cilantro.

Buttercream Frosting

Buttercream Frosting
1 c butter, softened
3 c powdered sugar
1 t vanilla
up to 4 T whipping cream

1. In a medium bowl with beaters or Kitchenaid mixer, cream together butter and sugar; with the mixer running, add vanilla and enough cream for desired consistency.

Man Dip

Man Dip
1 lb breakfast sausage or ground beef
1 block [light] cream cheese
1- 10 oz can Rotel

1. Brown the meat in a large pan; drain.
2. Melt cream cheese in to meat and stir in Rotel.
Serve warm with tortilla chips.

Cinnamon Sugar Pull-Apart Bread

Cinnamon Sugar Pull-Apart Bread

2 3/4 c plus 2 T flour, separated

1/4 c sugar

2 1/4 t (1 pkg) yeast

1/2 t salt
2 eggs at room temperature
1/3 c milk

1/2 c butter, separated

1/4 c water

1 t vanilla

1 c sugar

2 t cinnamon

1/2 t nutmeg

1. In a large mixing bowl, whisk together 2 cups flour, sugar, yeast, and salt; set aside. Whisk together eggs and set aside. 

2. In a small saucepan, heat milk and 1/4 cup butter until butter has just melted; remove from the heat and add water and vanilla.
3. Let milk mixture stand for a minute or two and then mix it in to the dry ingredients; add the eggs and stir the mixture until the eggs are well incorporated into the batter; add 3/4 cup of flour and stir for about 2 minutes.

4. Place the dough in a large greased bowl and cover with a towel; place in a warm place and allow to rest until doubled in size, about 1 hour. 

5. While the dough rises, whisk together the sugar, cinnamon, and nutmeg for the filling; set aside. Grease a bread pan; set aside. Melt remaining 1/4 cup butter until browned; go ahead and set that aside too.

6. Punch down the dough and knead in remaining 2 tablespoons of flour; cover with a towel and let rest for a few minutes.
7. Roll the dough out on a lightly floured surface until it's about 12x20 or larger; brush butter all over dough and cover with cinnamon-sugar mixture.

8. Slice the dough into 6 strips and slice those strips into 6 pieces each (6x6=36 squares); stack the squares and turn in to bread pan. Place a kitchen towel over the pan and place in a warm place for 30-45 minutes, or until almost doubled in size.

9. Place a rack in the center of the oven and preheat to 350*. Bake for 30-35 minutes, until the top is very golden brown.

10. Remove from the oven and allow to rest for 20-30 minutes; serve warm.