Cheesy Potato Soup

Cheesy Potato Soup

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• 3 cups of chopped potatoes
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 large onion
• 2 cans cream of chick and 1/2 can of water
• 1 lb of velveeta cheese
• 1 qt. water (4 cups)
• 4 boulion cubes (chicken)

Directions

1. Boil water, potatoes, celery, carrots, and boulion cubes for 20 minutes.
2. Add 2 ans of cream of chick with 1/2 cup water.
3. Slice velveeta cheese into chunks and add to boiling water and vegitables.
4. When cheese is melted and thickened, it's ready to eat!

Veggie Pizza

Veggie Pizza

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• 1 (8 ounce) package refridgerated crescnent rolls
• 1 (8 ounce) package cream cheese, softened
• 1 (1 ounce) package Ranch-style dressing mix
• 2 carrots, finely chopped
• 1/2 cup chopped cauliflower
• 1/2 cup chopped broccoli

Directions

1. Preheat oven to 375 degress F (190 degrees C)
2. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
3. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, cauliflower, and broccoli on top. Chill in the refridgerator approximately 1 hour. cut into bite-size squares to serve.

Spaghetti Bake

Spaghetti Bake
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• 3/4 lb. box spaghetti noodles (cooked)
• 2 tablespoons of margarine
• 2 eggs
• ½ cup of Parmesan cheese
• ½ cup of Romano cheese
• 1 cup chopped onions
• 1 cup Cottage cheese
• 1 cup Ricotta cheese
• 2 lbs ground chuck (cooked)
• Spaghetti sauce
• Colby and Monterey Jack cheese
• Optional: mushrooms, sausage, pepperoni

Directions

1. Put cooked noodles in bowl and mix with Parmesan and Romano cheese.
2. Beat eggs and add to the noodles and cheese and then add two tablespoons of melted margarine. Put mixture into 9x13 no stick pan.
3. Brown beef and cooked onions (strained) and mix in spaghetti sauce. If adding sausage, pepperoni, or mushrooms, add to the beef and sauce. Pour on the noodles and cheese mixture.
4. Put 1 cup of Cottage cheese and Ricotta cheese on top of noodle and meat mixtures.
5. Bake for 25 minutes at 350 degrees F.
6. Add Colby and Monterey Jack cheese to the top and bake for another 5 to 10 minutes.

Miniature Cheesecakes

Miniature Cheesecakes
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• 24 Vanilla wafer cookies
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1 (12 ounce) can cherry pie filling

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper or foil baking liners. Place one vanilla wafer in each cup.
2. In large bowl, beat cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the nutmeg and vanilla. Pour mixture evenly into prepared muffin cups, filling each 2/3 full. Bake for 20 minutes or until set. Cool completely, then top with cherry pie filling. Cover and refridgerate until ready to serve.

Classic Green Bean Casserole

Classic Green Bean Casserole
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• 3 (14.5 ounce) cans of french cut green beans; drained
• 1 cup sour cream
• 1/2 (10.75 ounce) can condensed cream of mushroom soup 1 teaspoon salt
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup coarsely crushed buttery round crackers
• 1 tablespoon butter, melted

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together the green beans, sour cream, condensed soup, salt and pepper. Spoon into a 2 quart casserold dish. Stir melted butter into the crushed crackers, then sprinkle over the top of the casserole.
3. Bake for 30 minutes in the preheated oven, until lightly browned and bubbly.

Fettucini Alfredo

Fettucini Alfredo
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• 12 ounces dry Fettucini pasta
• 1 cup butter
• 1 cup heavy cream
• 1/4 teaspoon ground white pepper
• 1 1/2 cups grated parmesean cheese
• 3 teaspoons chopped fresh parsley
• 1/4 teaspoon chopped nutmeg
• 1/8 teaspoon garlic powder
  

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a medium saucepan over low heat, melt butter. Stir in cream and pepper, cook until mixture begins to thicken, 5 minutes. Stir in Parmesan until melted. Stir parsley, nutmeg and garlic powder, cook 1 minute more. Toss with cooked pasta.

Frozen Chocolate Mousse Pie

Frozen Chocolate Mousse Pie

This is a simple chocolate mousse pie that anyone can make, but it is sure to impress even your toughest dessert critics. Garnish with whipped cream or chocolate curls for special occasions. Makes 1-9 inch (8 servings).
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• 2 cups finely crushed creme-filled chocolate sandwich cookies
• 1/4 cup butter or margarine, melted
• 1 (6 ounce0 package semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 teaspoons vanilla
• 1 cup whipping cream, stiffly whipped

Directions

1. Combine crumbs and butter; press on bottom and up side to rim of lightly buttered 9-inch pie plate. Chill.
2. In large mixing bowl, beat chocolate with sweetened condensed milk and vanilla until well blended. Chill 10 to 15 minutes. Fold in whipped cream. Pour into prepared crust. Freez 6 hours or until firm. Garnish as desired. Freeze leftovers.