Cream cheese peach cobbler

Title: Cream cheese peach cobbler

Description:
SO delicious!

Ingredients:
1 big can of canned peaches and 1 small can
cinnamon sugar to sprinkle on top
1/2 pkg cream cheese
1/2 c butter
1 yellow cake mix

Directions:
Preheat oven to 350 degrees.
Spread peach slices into 9 x 13 inch baking dish.
Sprinkle cinnamon sugar over peach slices
Combine yellow cake mix, butter, cream cheese by blending it
until the consistency is crumbly.
Bake in preheated oven for 45 minutes, until golden

Number Of Servings:12

Yummy Lasagna

Title: YUMMY LASAGNA

Description:
so good

Ingredients:
1 pound lean ground beef
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
2 teaspoons salt
1/4 teaspoon ground black pepper
1 tablespoon white sugar

12 ounces cottage cheese
1/2 cup grated Parmesan cheese
1 egg

9 lasagna noodles
1 pound shredded mozzarella cheese

Directions:
In a large skillet over medium heat, cook beef until brown.
Drain. In another skillet over medium heat, cook onion until
translucent. Combine beef and onion in a large saucepan with
tomato paste, crushed tomatoes, water, oregano, garlic
powder, salt, pepper and sugar. Cook over medium heat until
mixture comes to a boil. Reduce heat to low and simmer 1
hour.

While sauce is simmering, blend cottage cheese, Parmesan
and egg until smooth. Set aside.

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.

Preheat oven to 350 degrees F (175 degrees C).

Spread 1 cup of sauce in the bottom of a 9x13 inch baking
dish. Cover sauce with 3 noodles. Cover noodles with one-
third of remaining sauce. Top with half the mozzarella. Place
another layer of noodles and one of sauce over the
mozzarella; top that with the cottage cheese mixture. Top with
remaining 3 noodles and remaining sauce.

Bake in preheated oven 30 minutes. Sprinkle remaining
mozzarella on top and bake 15 minutes more, until golden and
bubbly.

Number Of Servings:12

Pear Salad

Roquefort Pear Salad

"This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together."

INGREDIENTS

• 1 head leaf lettuce, torn into bite-size pieces (or bag or romaine lettuc)
• 3 pears - peeled, cored and chopped
• 5 ounces Roquefort cheese, crumbled (blue cheese)
• 1 avocado - peeled, pitted, and diced
• 1/2 cup thinly sliced green onions
• 1/4 cup white sugar
• 1/2 cup pecans
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• fresh ground black pepper to taste

DIRECTIONS

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Provolone Chicken

4 chicken breasts
4 slices of Provolone Cheese
1 can Cream of Chicken
1/2 C. Margerine
1/2 C. Sour Cream
Salt & Pepper
1 Pkg. drg stuffing mix

Put chicken in 13X9 dish, lay cheese on top. Mix together Cr. of Chicken soup, Marg. and Sour cream and pour over chicken/cheese. Salt and Pepper to taste and sprinkle the stuffing on top. Bake 350 degrees for 45 minutes!

Sweet Pork Salad with Cilantro Dressing

Sweet Pork Salad with Cilantro Dressing

2-4 lb pork roast
1 ½ Cups Coca Cola
Salt, Pepper, Garlic Seasoning Salt

Sauce:
1 Cup Coca Cola
1 Cup ketchup

Dressing:
1 jar Herdez Salsa Verde (mild tomatillo salsa, I get it at Walmart, any size)
Equal amount of prepared ranch dressing (Hidden Valley)
1 Bunch Cilantro

10 inch wheat or flour tortillas
Shredded green leaf lettuce
Black beans, I just used canned
Cilantro lime rice (steamed rice with chopped cilantro leaves and fresh lime juice, as much as desired)
Diced tomatoes, cheese, guacamole….etc
Crispy Tortilla Strips (flour tortillas cut into thin strips and fried in vegetable oil until browned)

1. Place roast in crockpot with Coke; season with salt, pepper and garlic seasoning. Cook on low overnight, until tender. Remove roast from crockpot, discard juices. Shred pork into bite size pieces and place back into pot on low.
2. Place Cola and ketchup in a small saucepan over medium heat, stirring often. Heat to a low boil. Pour over shredded roast. Cook on low until ready to serve.
3. For dressing, place equal parts salsa verde and ranch dressing into food processor or blender. Add Cilantro leaves and process until smooth. Refrigerate until ready to serve.
4. To serve: Place tortilla onto a large bowl or plate. Layer with lettuce, beans, rice, pork, dressing and tomatoes, cheese and guacamole. Cheese, guacamole and crispy tortilla strips not pictured, but really good in it!

Chicken Puffs

Chicken Puffs

Two cans refrigerated cresant rolls (8 count)

2 Shredded Chicken Breasts (I use 2 cans chicken about 14oz. total)

6 oz cream cheese

Garlic powder, salt, pepper to taste

Mix all of the ingredients together until the cheese is somewhat smooth over all chicken. Place a good size spoonful in each roll before rolling it up. (I sometimes wait to roll them up until I know how much mixture I have left to add/subtract from some rolls). Place on a cookie sheet and bake at 350 for 8-10 min. until rolls are golden brown. Yummy stuff!

Pumpkin Pancakes

2 eggs
½ cup canned pumpkin
2 Tbsp sugar
½ tsp cinnamon, nutmeg, and ginger
1 cup milk
1 ¾ cup Bisquick
¼ cup oil

Beat eggs in small mixing bowl on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients. Pour batter onto medium hot greased griddle. Cook until puffed and bubbles begin to break. Turn and cook other side until golden brown. Serve with maple syrup and whipped cream.