Homestyle pasta

1-16 oz pkg uncooked linguine
4 c fresh small broccoli florets
1 pkg. polska kielbasa (horseshoe sausage)
1/2 c chopped onion
1 tsp hot sauce
1-7 oz pkg pesto (i would use less if i were you)
1-5 oz pkg crumbled Gorgonzola cheese (I found this by the special cheese by the deli in macey's)
2 green onions, sliced
salt and ground pepper, to taste

Directions:

Cook linguine according to pkg directions. During the last 4 min of cooking, add broccoli to water. When pasta and broccoli are tender, drain; keep warm.

cut sausage into 1/2 inch cubes. Heaat a 4-6 qt pan over med hig heat for 3 min. add sausage and onions to pan; cook 3-4 min, stirring occasionally, until sausage is browned and onion is tender.

Add hot sauce, cooked pasta and broccoli. toss gently over med heat for 1 min. stir in pesto, cheese and green onions; heat through. add salt and pepper, to taste.

I served with a salad and garlic bread! YUMMY!!

Chicken, Bacon & cream cheese mini taquitos

From: campbellskitchen.com

makes 24

A few things that i did different. I did not fry them, I broiled them for a few min, I greased a 9x13 and just placed them like a taco side by side, just watch them. I didn't use canned chicken, I boiled 2 chicken breasts. I didn't have a 3" round cutter so i just used a tuna can and it worked great.

1/3 of a 16-ounce package bacon (about 6 slices), chopped
1/2 of an 8-ounce package cream cheese, softened
2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
8 flour tortillas (10-inch)
Vegetable oil
1 medium avocado, pitted, peeled and cut up
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon onion powder
dash Dried dill weed
dash Garlic powder
dash Ground black pepper

Cook the bacon in a 10-inch skillet over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels.
Stir the bacon, cream cheese and chicken in a medium bowl.
Cut each tortilla into 3 (3-inch) circles using a round cutter. Spoon about 2 teaspoons chicken mixture in the center of each tortilla round. Roll the tortillas around the filling and secure with toothpicks.
Pour the oil into a heavy 4-quart saucepan to a depth of 3 inches. Heat the oil to 350°F.Add the taquitos to the saucepan in batches and cook until well browned on all sides. Remove the taquitos from the saucepan and let drain on paper towels. Let cool for 5 minutes. Remove the toothpicks before serving.Mash the avocado in a medium bowl with a fork. Stir in the mayonnaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and black pepper. Serve with the taquitos for dipping.

Hope you like them :)

My friend Kristalyn made this for me when I had Sophie and I thought it was SO GOOD!!! So THANK YOU Kristalyn!!

Chicken Enchilada Soup

2 cans white beans
2 cans chicken broth
2 cans cream of chicken
25 oz canned chicken (I just boil two chicken breasts then shred)
2 cans green chili enchilada sauce
1/2 c. browned onions
1/4 tsp red pepper flakes
1 tsp cumin
1 tsp cilantro (we love cilantro so I put in a ton)
1 tsp sage
1 can evaporated milk

Add first 6 ingredients. combine pepper flakes, cumin, cilantro and sage then add to soup. boil. In the last 30 min of cooking add evaporated milk.

Top with cheese, sour cream and Frito's.....if you want and trust me...you'll want to :)

**The first time I made this it was a little spicy for me so last night I left out the pepper flakes and it was better :)

Cherry Swirl Coffee Cake

4 c. Bisquick mix
1/2 c. sugar
1/4 c. melted butter
1/2 c. milk
1 tsp vanilla
1 tsp almond extract
3 eggs
1 can (21 oz) cherry pie filling

Glaze
1 c. powdered sugar
1-2 Tbs milk

Preheat oven to 350. Grease bottom and sides of 9x13. In a large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 sec.

Spread 2/3 of the batter into pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling.

Bake 20-25 min or until golden brown. Meanwhile, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm cake. Serve warm or cold.

Polynesian Meatballs

1-12.5 oz pkg of frozen prepared meatballs
1/2 c barbecue sauce
1 can pineapple chunks with juice
2 c. chopped green pepper
2 c. hot cooked brown rice

Mix BBQ sauce and pineapple with juice in large skillet. Bring to boil on med. heat. Stir in green peppers and meatballs. Reduce heat to med.low. Simmer 15 min, stirring occasionally or until veggies are crips-tender, meatballs are heated through and sauce is thickened. Serve over rice.

I like this recipe for days when I don't feel like cooking or when I need something fast. It has a good taste.

Mighty Meaty Nachos

I made this for Super Bowl!!

32 oz Velveeta Cheese
1 can Rotel tomatoes and green chilies
1 lb. sausage, browned and drained
1 lb. hamburger, browned and drained
1 small jar of salsa
1 can cream of mushroom soup

Spray your crock pot with cooking spray (I like to use the crock pot bags...very easy clean up) and melt velveeta on high for 2 hrs. Then add rotel, meat, salsa and soup, mix together! All done!
I actually just added everything at the same time and had it on high til the cheese melted then set it to the "keep warm" setting :)
So easy and good!

Cafe Rio Sweet Pulled Pork

I got this recipe from a friend and is my ABSOLUTE favorite thing to make. I make it for everything!!!! LOVE IT!!!

cook time: aprox. 8hrs

3lbs. pork roast
1 c worchestershire sauce
1 can coke
1 tsp dried oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 tbsp dried minced onion
1 c dark brown sugar
1 can enchilada sauce (I started using red but then switched to green, kinda like it better)

Place everything except the brown sugar and enchilada sauce in a crock pot and let it cook for 7 hrs low. After 7 hrs take the roast out and shred. Drain the crock pot and put the meat back in with the brown sugar and enchilada sauce. Cook for an additional hr!!

It will be SO VERY worth it!!!

Now you can't have this pork without the

Cafe Rio Creamy Tomatillo Dressing

3 tomatillos, peeled, washed and cut into quarters

juice from 1/2 a lime

1/2 c buttermilk

1/2 c mayo

1/2 c sour cream

1 pkg ranch buttermilk dressing mix

1 c fresh chopped cilantro

6 stalks green onions

2 cloves crushed garlic

3 tbsp sugar

5 cross sections slices of jalapeno (this is not a hot sauce just lots of flavor)

Stick it all in a blender and blend! refrigerate for about an hour, I just make it after I put the roast in and stick it in the fridge and then everything is ready at dinner time!!!!

And of course I can't leave out the most important part....DESSERT!!

Cherry Cheese Bars

Base:

1 c walnut pieces, divided

1 1/4 c flour

1/2 c firmly packed brown sugar

1/2 stick butter flavored crisco

1/2 c flake coconut

Filling:

2-8 oz pkgs cream cheese, softened

2/3 c sugar

2 eggs

2 tsp vanilla

1-21 oz can cherry pie filing (you could probably try any kind of pie filling)

Preheat oven to 350. Grease 9x13.

-chop 1/2 c nuts coasely. Reserve for topping. Chop remaining 1/2 c nuts finely.

-for base, combine flour and brown sugar in med. bowl. Cut in shortening until fine crumbs form. Add 1/2 c finely chopped nuts and coconut. Mix well. Reserve 1/2 c crumbs for topping. Press remaining crumbs in bottom of pan. bake ar 350 for 12-15 min or until edges are lighly browned. DO NOT OVERBAKE!

-for filing, combine cream cheese, sugar, eggs and vanilla in small bowl. Beat at med. speed intil well blended. spread over hot baked base. return to oven bake for 15 min. DO NOT OVERBAKE!

-spread cherry pie filing over cheese layer

-combine reserved coarsely chopped nits and reserved crumbs. Sprinkle over pie filing. return to oven and bake for 15 min. DO NOT OVERBAKE! cool in pan on cooling rack. refridgerate several hrs.

BBQ Potatoes

Now that it's summer I don't like to heat up the house so we cook on the BBQ all the time.

Spray potatoes with Pam. Sprinkle with dry mix of Italian dressing. Wrap in tin foil. Place in a low heat BBQ for 30-45 min.

The night we had the potatoes we basically had a homemade meal for free. Everything is from our garden except the meat but we got a ton of meat from a friend of Roger. Free food always tastes the best.