Kraft Macaroni and Cheese Pizza

From the kitchen of: Kraft

  • 7 1/2 ounce package of Kraft macaroni and cheese
  • 2 eggs
  • 8 ounce can tomato sauce
  • 4 ounce can mushrooms, drained
  • 1/4 cup chopped onion
  • 1 cup pepperoni slices
  • 1 teaspoon oregano leaves
  • 1 teaspoon basil leaves
  • 1 cup shredded mozzarella cheese

Follow directions on Kraft package to make mac and cheese. Add eggs, mix well. Spread into well-greased 12-inch pizza pan. Bake at 375 degrees for 10 minutes. Put on toppings, continue baking for 10 minutes. Makes 6-8 servings.

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Meatballs Stroganoff

From the kitchen of: Unknown

  • 1 pound lean ground beef, pork, chicken or turkey
  • 1/2 cup soft bread crumbs
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 8 ounces fresh mushrooms, cut into quarters
  • 1 small onion, chopped
  • 1 tablespoon flour
  • 1/2 cup dry sherry
  • 1/2 cup water
  • 1/2 cup dairy sour cream
  • hot cooked noodles
  • parsley to garnish

In a mixing bowl, combine ground meat, bread crumbs, eggs, salt and pepper; mix well. Shape into 12 meatballs. In a large skillet brown meatballs in hot oil; remove. pour off pan drippings, reseving 2 tablespoons in skillet. Cook mushrooms and onion in drippings until tender, about 3 minutes. Add flour; cook and stir for 1-2 minutes or until thinkened and bubbly. Stir in sherry and water. Return meatballs to skillet. Simmer, covered, 20 minutes. Remove from heat; stir in sour cream. Serve over hot cooked noodles. Garnish with parsley.

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Grilled Rib Eye Steaks With Dipping Sauce

From the kitchen of: Unknown

  • 1 pound beef rib eye


  • 1/4 cup soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar

Dipping Sauce:

  • 5 small dried red chiles
  • 1/4 cup Thai fish sauce
  • Juice of 2 limes
  • 1 teaspoon palm or brown sugar
  • 1 teaspoon soy sauce
  • 1 tablespoon roasted rice powder
  • 2 scallions, finely chopped

Trim steaks of fat. Combine marinade ingredients in a large container. Add the beef, cover, and refrigerate 1 to 2 hours. Remove meat from refrigerator 30 minutes before grilling to enhance flavors.

Meanwhile, combine all the dipping sauce ingredients in a small bowl and set aside.

Preheat grill. Grill steak, turning occasionally, 5 to 10 minutes for mediumrare. Transfer meat to a cutting board and set aside 10 minutes before slicing crosswise into thin slices. Transfer meat and juices to a serving platter and serve with the dipping sauce and Sticky Rice.

Yield: 4 servings

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Home Made Pizza

From the kitchen of: Pat Mineart

Dough ingredients:

  • 4 1/2 cups flour
  • 1 package yeast
  • 1 teaspoon of salt
  • 1 tablespoon of sugar
  • 1 1/2 cups water
  • 1/2 cups oil

Mix dough, let rise 1/2 hour. Press into pans. Cover with toppings.


  • 12 ounce can pizza sauce
  • 1 pound mozarella cheese
  • 1 pound sausage cooked
  • 1 pound pepperoni sliced

Bake at 425 degrees for 20 minutes.

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Disgustingly Easy Stuffed Pork Chops

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From the kitchen of: Carol in the Carolinas

  • Pork Chops, extra thick (1 1/2 inches). One per guest
  • Stove Top Stuffing
  • Butter
  • Water
  • A Pan and a Bowl

Split chops down the middle creating a pocket. Preheat Oven to 375. Prepare Stuffing in a bowl with hot water per directions on box increasing water by 1/4 a cup. Foil line Pan and spray with Pam or grease with butter. Lay Pork Chops in and stuff with stuffing with a good size mound overflowing. Bake uncovered for 30-40 min until pork is done and outside edge of stuffing good and brown/crispy. Serve. Inside will be juicy and flavored! Looks fancy but they’ll never know how easy!

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Pot Roast

From the kitchen of: Pat Mineart

  • Pot Roast, thawed
  • Salt and pepper
  • Carrots
  • Potatoes
  • Onions
  • Preheat oven to 325 degrees. Place pot roast in pan fat side up. Season with salt/pepper. Add a little water and cook for two hours.

    In the last 45 minutes – add carrots and potatoes.

    In the last half hour, add onions.

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Taco Salad

From the kitchen of: Pat Mineart

  • 1 pound ground beef
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt

Simmer 15 minutes Mix with:

  • 1 head lettuce
  • 4 tomatoes
  • 1 cup cheddar cheese
  • 1 medium onion
  • 1/2 cup bacon bits
  • 1/2 bag or tortilla chips
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Thai BBQ Chicken

From the kitchen of: Unknown


  • 2 stalks fresh lemon grass
  • 2 tablespoons chopped fresh ginger
  • 2 tablespoons chopped cilantro
  • 1 1/2 cups light soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons red curry paste
  • 2 pounds chicken breasts and thighs, on the bone

Sweet and Spicy Sauce:

  • 1 tablespoon finely chopped chiles
  • 1/2 cup white vinegar
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 teaspoon finely chopped very fresh garlic

Remove the grassy tops of the lemon grass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over, then chop. Combine marinade ingredients in blender, process until smooth and pour into a nonreactive bowl. Add chicken, turning to coat all over. Cover and refrigerate at least 4 hours or overnight.

Meanwhile, combine the sauce ingredients in a small saucepan and bring to a boil while stirring. Reduce heat and simmer 2 to 3 minutes, or until thickened slightly, then remove from heat.

Prepare grill or preheat broiler. Remove chicken from marinade, and grill or broil breasts and thighs until golden brown on all sides over high heat, starting chicken skinside down first. Then move chicken to a medium hot part of the grill or broiler until cooked through, 20 to 30 minutes total. Serve with Sweet and Spicy Sauce.

Yield: 4 to 6 servings

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Chicken Rollatini

  • 4 skinless, boneless chicken breast halves
  • 1/2 cup shredded Parmesan cheese
  • 1 clove garlic, finely chopped
  • 4 teaspoons butter
  • 4 ounces thinly sliced prosciutto
  • 10 ounces sliced whole milk mozzarella cheese
  • 1/3 cup white wine
  • 1/4 cup olive oil
  • 1 pinch black pepper

1. Preheat oven to 325 degrees F (165 degrees C).

2. Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.

3. In a 9×13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.

4. Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

Original recipe yield: 4 servings.

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Low Carb Texas Chili

From the Kitchen of: The Everyday Low Carb Slow Cooker Cookbook.

Texas chili is typically VERY spicy and contains no beans or tomatoes. We’ve toned down the spiciness a bit in order to appeal to most people, but feel free to add more red pepper flakes if you really want to sweat!

Yield: 6 servings

  • 3 pounds chuck beef stew meat, fat trimmed
  • 1 tablespoon minced garlic
  • 1/4 cup chili powder
  • 1 teaspoon red pepper flakes (add more if you want it spicier)
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • 2 cubes beef bouillon
  • 1 teaspoon black pepper
  • 1 14.5-ounce can beef broth
  • 1/2 medium onion, finely chopped

optional garnishes:
sour cream
lime wedges

Add all ingredients to the slow cooker crock and mix well. Cover and cook on low for 8 hours.

Stir chili well before serving, and offer with sour cream and a wedge of lime for a traditional Texas garnish.

Approximate nutritional content:

Calories: 487 protein: 61g net carbs: 5.5g fat: 23g cholesterol: 192mg sodium: 1,193mg

Cook’s Tip:

To make authentic Texas chili, chuck beef must be used. If your grocer doesn’t offer chuck stew meat, ask the butcher to cut up a chuck shoulder roast for you

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