Tuesday, October 19, 2010


2 cans cream of chicken soup
1/2 cup Parmesan cheese
3 chicken breasts (cooked and diced)
1/2 stick of butter - melted
2 small boxed of chopped broccoli
1 C Hellmann's mayo
1 sleeve (or more) of Ritz crackers - crushed

Bottom later - cooked and drained broccoli.
Layer chicken on broccoli.
Mix soup, parmesan cheese and mayo and place on top of broccoli/chicken layers.
Crush crackers and sprinkle on top.
Pour butter over crackers.
Cook on 350 degrees for 25-30 minutes.

{Recipe from Sue DiGioia}

Wednesday, June 30, 2010



2 heads fresh broccoli

1 red onion

1/2 pound bacon

3/4 C raisins

3/4 cup sliced almonds

1 C mayo

1/2 cup white sugar

2 TBLS white wine vinegar


Cook bacon, cool and crumble.

Cut broccoli and onion into bite size pieces.

Combine with bacon, raisins, almonds and mix well.

Dressing - mix the mayo, sugar & vinegar together until smooth.

Stir dressing into salad - let chill and serve.

{recipe from allrecipes.com}


4 cans green beans

1- 1 1/2 cups milk (3/4 for half pan)

2 cans cream of mushroom

1/4 tsp black pepper

Large Fried Onion


Combine beans, milk, soup, pepper and 1/2 onions.

Pour into dish.

Bake uncovered 350 degrees for 30 minutes or until heated through.

Top with remaining onions.

bake uncovered 5 minutes or until onions are golden brown.


1 stick butter - melted

1 envelope onion soup mix

6 ears of corn - husks removed


Melt butter - add onion soup mix - mix

Rub butter mixture over corn

Place each corn on piece of heavy duty foil

Bake at 450 degrees for 25-30 minutes - turning once


1 can cream corn with liquid

2 cans corn - liquid from one can

2 eggs slightly beaten

1 box jiffy corn bread mix

1 stick butter melted


Mix all

Bake 350 degrees for 35 minutes in a sprayed pan

Let set before cutting.

{Recipe from Chrissy Murphy}


2 cans - 20 oz pineapple chunks

6 TBLS self rising flour

1 C sugar

2 C sharp cheddar cheese - shredded ( I sometimes use white cheddar)

1 C crushed Ritz crackers - (I usually use a lot more)

1/2 C melted butter


Drain pineapple - Save 6 TBLS of juice.

Combine sugar, flour, juice and mix well.

Mix butter and cracker crumbs and spoon over mixture.

bake at 350 degrees for 20-30 minutes.

Serve warm.

This fills a generous 9 x 9 pan. IF you double you can place in a 9 x 13 glass dish.

{Recipe from Sue DiGioia}


2 Tbl. butter

2 large onions - thinly sliced

2 C shredded chicken

1/2 C roasted red bell peppers

2 - 3 oz packages cream cheese cubed or a full 8 oz if preferred

1/4 tsp salt and 1/4 tsp pepper

2 4.5 oz cans diced green chilies

1 small onion - chopped

2 garlic cloves - minced

2 tsp dried oregano

1/2 tsp sugar

1 14 oz can chicken broth

1/2 c salsa - I use pineapple salsa

10 7 in flour tortillas

shredded cheese


Melt butter in large skillet - stir often...

Add onions and cook until carmelized.

Reduce heat to low and add chicken, roasted red peppers, cream cheese, and S & P. Stir until combined and set aside.

Pulse chilies and onion - garlic - oregano and sugar in blender or food processor until combined.

Bring chili mixture and chicken broth to a boil in a pan over high heat. Cook 5 minutes or until slightly thickened (like a thin gravy). Remove from heat and stir in salsa.

Spread 1/3 chili mixture evenly on botton of a lightly greased 13 x 9 pan. Spoon chicken mixture evenly down center of each tortilla. Roll up and place seam side down in prepared pan. Top with remaining chili mixture - sprinkle with cheese.

Bake at 375 degrees for 20-25 minutes or until bubbly.

{Recipe from Chrissy Gazzo via thedudleyfamily.blogspot.com}


1 bag meatballs - 5 lbs. (GFS, Sam's) or I make my own little ones.
2 cans whole cranberry sauce
2 jars Heinz chili sauce


Mix cranberry and chili in crockpot

Add meatballs to crockpot

Cook all day

{Recipe from Wendy Kowalski}


12 slices of thin ham
2 Tbsp. mayo
1/2 tsp Horseradish
10 oz asparagus
3 oz cream cheese


Cook asparagus and chill.

Blend cream cheese, mayo and horseradish.

Spread mixture on ham slices.

Place asparagus on top and roll up.

Cut into thirds.

{recipe from Tina DeLuca}


1 block of cream cheese
1 15 oz. can hormel chili with beans
1 small can green chilis - chopped with juice
1 bag shredded cheddar/mexican

Soften block of cream cheese and spread on bottom of dish

Layer can of chili with beans on top.

Pour green chilis on top.

Sprinkle bag of cheese on top.

Bake 350 degrees for 20 minutes

Scoop with tortilla chips

{recipe from Chrissy Murphy}

Sunday, April 18, 2010

Layered Salad

Layer in order:
One head of lettuce - or 2 bags romaine
5-6 oz fresh spinach - or 1/2 bag
3/4 to 1 head of cauliflower - or 1 small fresh bag
1 small-medium onion - diced
1 box frozen peas (usually use baby peas) - uncooked
8 oz shredded swiss cheese - I use 1 1/2 bags
1 lb. bacon - cooked and crumbled - or 1 sleeve of Sam's bacon.
1 pt. (2 cups) mayo - regular Hellmans's - spread over everything like icing
1 cup parmesan
1 TBL sugar - sprinkle on top.

Prepare in deep bowl - Thatsa Bowl from tupperware - Layer in order and cover OVERNIGHT. Stir when ready to serve.

{ Recipe from Mum }