Sue's Famous Cream Cheese Dip

1 - 8 oz. pkg. cream cheese

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1 jar dried beef, chopped into small pieces

1 c. sour cream

1 small onion, finely chopped

1 c. green olives, sliced

Mix all the ingredients. Roll into a ball or just put in a bowl. Cover the top with a few green olives. Refrigerate overnight and serve with crackers. This will keep for a few days.

Susan Krenz


Cheddar Cheese Balls

1 stick butter, softened

8 oz. cheddar cheese, shredded

1 tsp. paprika

1/2 tsp. Worcestershire sauce

1/2 tsp. salt

1 c. sifted flour

Mix together everything but the flour. Gradually mix in the flour. Divide the mixture into 2 large balls and wrap in wax paper. Refrigerate until well chilled. Remove one ball at a time and roll into 1 inch balls with floured hands. They may be frozen at this point. Place 2-inches apart on a baking sheet. Bake at 400 degrees for 15 minutes; serve hot. Note: You can flatten the 1-inch balls and place a Spanish olive or cocktail onion in the center; reroll the ball.

Clare Morgan Heupel


Crockpot Chicken

3 lbs. chicken breasts, boneless and skinless and cut into bite-sized pieces

1 small pkg. Good Seasons dry Italian dressing

2 T. butter

8 oz. cream cheese

2 cans cream of chicken soup

chopped onion, optional

Put the chicken, dressing and butter in a crockpot. Cook on low for 5 hours. Do not stir. About an hour before serving, mix together the cream cheese, cream of chicken soup and onion. Pour over the chicken and mix. Serve over cooked egg noodles.

Marge McGreevy


Parmesan Chicken

4 boneless, skinless chicken breasts

2 eggs, beaten

1/3 box seasoned bread crumbs

1/4 c. Parmesan cheese

1 can cream of mushroom soup

1/2 soup can of milk

Preheat the oven to 350 degrees. Dip the chicken breasts in the beaten egg. Mix the bread crumbs and Parmesan cheese together in a shallow dish, then coat the chicken with crumb mixture. Arrange the chicken in a baking dish and drizzle a little olive oil over each piece. Bake for 30 minutes. Combine the soup and milk and pour over the chicken. Bake for an additional 30 minutes.

Margaret Smith


Mexican Pizza

2 ready made pizza crusts

16 oz. refried beans

1 1/2 c. salsa

12 oz. shredded cheddar or pepper-jack cheese, divided

1/2 c. chopped cilantro, divided

In a large bowl, mix together the refried beans and the salsa. Divide the mixture evenly between the two pizza crusts and spread the mixture to cover the tops of each crust. Sprinkle half of the cheese on top of each pizza. Then sprinkle the cilantro on top of the cheese. Bake according to the pizza crust instructions or at 400 degrees for 20 minutes. Note: For more cilantro flavoring, sprinkle the cilantro on the pizzas after they are done baking.

Julie Bellehumeur


Chicken and Rice Casserole

1/2 c. rice, uncooked (not Minute rice)

1/2 pkg. dry onion soup mix

1 can chicken rice soup

1 1/2 cans of water

1 cut-up chicken

Put the ingredients in a casserole in the above order and then add the chicken on top. Bake for 2 hours at 375 degrees or until the chicken is brown on top and the rice has absorbed the liquid.

Mary Saline


Quick Hamburger Macaroni Hotdish

1 box macaroni and cheese

1/2 tsp. garlic salt

1/4 tsp. basil

1/4 T. cilantro, crushed

1 pinch of pepper

1 pinch of salt

Fry the hamburger; drain. Prepare the macaroni and cheese and add to the hamburger. Add the garlic, basil, cilantro, salt and pepper; stirring on the stove until blended.

Lisa Anderson


Baked Chicken

1 whole fryer chicken

1/2 c. water

2 T. Mrs. Dash

1 T. garlic salt

Place the chicken, breast side down, in a big pot with a lid. Add the water. Sprinkle on the seasonings. Cover and bake in a 300 degree oven for 4 hours.

Kathy Gore


Lasagna Hotdish

1 lb. ground beef


1 can cheddar cheese soup

2 - 10 oz. cans pizza sauce

8 oz. cooked wide noodles

mozzarella cheese

Parmesan cheese

Brown the hamburger with onion; drain. Put in a buttered 9 x 13 inch pan with the soup, pizza sauce and noodles. Put mozzarella cheese on top and sprinkle with Parmesan cheese. Bake for 40 minutes at 350 degrees. Let set for 5 to 10 minutes before cutting.

June Alsop


Spaghetti Hotdish

1 lb. ground beef, browned and drained

1/2 lb. cooked spaghetti noodles

3/4 c. milk

1 jar of Prego spaghetti sauce

1 lb. mozzarella cheese

1 -10 oz. pkg. sliced pepperoni

In a greased 9 x 13 inch baking dish, layer the noodles, the milk and the mixture of sauce and meat. Add the cheese and pepperoni on top. Bake at 350 degrees, covered, for 30 minutes. Uncover and bake for an additional 10 minutes. Let cool for several minutes before cutting.

Joelle Cosner


Auntie Ida's Hotdish

1 lb. ground beef

1 small onion

1 can tomato soup

1 - 16 oz. can peas and carrots

mashed potatoes

salt and pepper to taste

Brown the ground beef with onion; drain. Mix together in a large bowl the ground beef, onion, peas and carrots and soup. Pour into a 2-quart casserole dish. Top with mashed potatoes.

Toni Barrett


The Old Standby

8 potatoes, peeled and sliced thin

1 lb. hamburger

1 can cream of mushroom soup

1 soup can of milk

1 can green beans, drained

Fry the hamburger until brown and drain the grease. Add the soup and milk to the hamburger; mix and heat until warm. Peel and slice potatoes. Layer half the potatoes in a greased 2-quart casserole dish. Add the hamburger mixture and green beans on top of the potato layer. Then add the rest of the potatoes on top. Sprinkle with salt and pepper. Cover and bake at 350 degrees for 1 hour.

Nancy Netland


Italian Chicken

diced garlic

diced onions

2 T. butter

deboned chicken breasts

salt and pepper to taste

fresh Parmesan cheese

Sauté the diced garlic and onions in the butter. Salt and pepper the chicken breasts. Add to the pan. Cook on medium heat for 30 minutes. Lower and simmer for 1 to 2 hours. Grate fresh Parmesan cheese over the chicken.

Christine Farley


Creamy Artichoke Dip

3/4 pkg. cream cheese (6 oz.)

1/4 c. mayonnaise

1 1/4 shredded Parmesan cheese plus 3 T. for topping

3 cloves garlic, minced

2 to 3 shakes Tabasco sauce

6 oz. marinated artichoke hearts, diced

Mix all the ingredients well in a glass baking dish and bake, uncovered, at 350 degrees for 30 minutes. Sprinkle about 3 tablespoons of Parmesan cheese on top. Serve with foccacia bread.

Jennifer Rennquist


Kirsten's Kream Cheese Dip

1 - 8 oz. pkg. cream cheese

1 small can pineapple tidbits, drained and chopped

1/4 c. chopped green pepper

1/4 c. chopped onion

crushed pecans

Mix together the first 4 ingredients and form into a ball; sprinkle with chopped pecans and refrigerate for a few hours. Serve with crackers.

Susan Krenz