Archive for June, 2009
June 29th, 2009 | 
Author:
Ingredients
12 oz rigatoni pasta
8 oz bacon, thinly sliced
1 small onion chopped
1 green bell pepper chopped
8 oz coby cheese cubed
1 can tomato soup
1/2 cup water
salt and pepper to taste
Directions
Cook pasta, drain and return to pan
In large skillet, cook bacon for 5 minutes. Stir in onion and pepper
Cook 5 to 10 min more or until bacon is crisp and veggies are tender, stirring occasionally. Drain fat
Stir in cheese, tomato soup and water. Cook and stir over low heat until cheese is melted.
Add bacon mixture. Mix well.
Enjoy! 
Posted in 
Ingredients
Fruit Mixture
1 cup blueberries
1 cup raspberries
1/4 tsp. ground ginger
1 can apple pie filling
Topping
1 cup quick oats
1 cup crushed ginersnap cookies
2/3 cup brown sugar
1/2 cup flour
1 cup stick butter, cut into slices
Directions
Heat oven to 350 degrees F. Spray 13 x 9 glass baking pan with cooking spray. In mixing bowl, combine all topping ingredients except butter.
With fork, cut in butter until crumbly.
In mixing bowl, mix all fruit mixture, pour into baking pan. Sprinkle oat and gingersnap topping over fruit.
Bake 40 to 45 minutes or until fruit is bubbly and topping is golden brown.
Enjoy!
Ingredients
2 boxes (8 1/2 oz each) cornbread mix
3 eggs
1/2 cup cream
10 oz. frozen chopped spinach, thawed and drained
1 cup gorgonzola crumbles
1 tsp black pepper
Directions
Mix ingredients in bowl. Oil the crock of a slow cooker. Place batter in the crock pot and cook on high (covered) for 1 1/2 hours.
Sprinkle top with paprika for more colorful crust, if desired.
Enjoy!
Ingredients
1pkg. (8 oz.) Sausage
16 oz raisin bread, cubed
5 eggs
1-1/2 cups milk
1-1/2 cups half and half
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
Topping:
1 cup packed brown sugar
1 1/2 cup coarsely chopped pecans
1/2 cup butter, softened
3 Tbsp. maple syrup
Directions
Prepare a 13×9 inch glass baking pan with nonstick spray. Cube raisin bread and put in a baking dish. Brown sausage; drain and cut into bite size pieces. Mix with bread. Set aside
In mixing bowl, beat eggs, milk, half and half, vanilla, nutmeg and cinnamon until blended. Pour over bread and sausage. Cover and refrigerate for 8 hours or overnight.
Heat oven to 350° F. To prepare topping, combine sugar, butter, syrup and pecans. Spoon by teaspoonfuls over surface of casserole. Bake uncovered at 350° F. for 35-40 minutes.
Originally From Recipezaar.com
Enjoy!
This one is a special recipe of my Sister’s, we have it every holiday season. 
Ingredients
32 oz frozen hash browns
1 small onion, chopped
1/2 cup melted butter
1 can cream of chicken soup
1 8 oz tub of sour cream
1 bag shredded cheddar cheese
Salt and pepper to taste
Optional: 1 cup crushed corn flakes or potato chips
Directions
Mix onion, soup, sour cream, and cheese in bowl.
Place potatoes in 9 x 13 baking dish. Pour melted button on top. Then stir in mixture of remaining items.
Sprinkle corn flakes or potato chips on top. Bake uncovered @ 350 degrees for 45-50 minutes.
Enjoy!
