I'm excited that ya'll have your own food section of the boards! I used to have a cookbook of all my different meals I make posted up on the boards I used to post on. Anyone can feel free to add to these. I'm basically just copy/pasting my entries into the thread over there into here.
Chicken Cordon Bleu casserole.
What you need
3lb's of chicken (roughly...basically enough to fill a 13x9 casserole dish)
1-2 packages of deli ham (depending on the size of the package) It's best to get a thicker slice, thin sliced ham doesn't work as well.
2 Cans of Cream of Chicken soup.
1 box of stove top stuffing
6-8 slices of swiss cheese
1 ziplock bag and rolling pin (optional)
Preheat oven to 375
Fill the bottom of the casserole dish with 1 layer of ham (I always fold the ham in half but you can do it however just make sure it more or less covers the bottom)
Next take one can of the cream of chicken and spread it over the top of the ham, once you have done this place the chicken on top of the ham and cream of chicken and then do another layer of ham (I don't fold the second layer and in turn don't use as many slices of ham on the second layer just lay it out flat)
Once you have the next layer of ham cover it with the other can of cream of chicken and then put your swiss cheese over the top of that.
Finally take your stuffing place it in the ziplock bag getting all of the air out and then use the rolling pin on the bag to crush the stuffing so it is more of a breading (you don't have to do this but I just do because instead of being stuffing on the top it's more like a breading, I also sometimes use stuffing in a similar manner for breading on my chicken fried steaks)
Toss it in the over and let it cook for about 30-40 minutes (or until the chicken is no longer pink in the center)
Normally serves my family of 4 with plenty of leftovers for later (we're all about leftovers it's what we take for lunches at work)
Baked Ravioli
1 pound ground beef
1 (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 Tablespoon grated Parmesan cheese
Directions:
1. Preheat oven to 450 degrees F.
2. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink.
3. Drain grease, and then stir in the spaghetti sauce and tomatoes.
4. Spread ? of the sauce in the bottom of an 11x7 inch baking dish. Arrange ス of the ravioli over the sauce.
5. Sprinkle some of the mozzarella cheese and some of the Monterey Jack cheese over the ravioli.
6. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
7. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.
8. Serve with warm buttered Italian bread.
Brown Sugar Kielbasa (this one was amazing but SO unhealthy)
1 (16 ounce) package kielbasa
1 pound bacon
1 cup brown sugar, or to taste
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into halves and wrap each strip around the kielbasa.
3. Arrange on a baking sheet and sprinkle liberally with brown sugar.
4. Bake until bacon is crisp and the brown sugar melted.
Twice Baked Potatoes Ingredients:
4 large baking potatoes
8 slices bacon
1 cup sour cream
1 cup milk
4 Tablespoons butter
1 teaspoon salt
1 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 1 hour.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
3. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes.
4. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
5. To the potato flesh add sour cream, milk, butter, salt, pepper, 1 cup cheese and the green onions. 6. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
7. Top each with remaining cheese, green onions and bacon.
8. Bake for another 15 minutes.
Chili Coke Roast (not one of my favorites but my wife likes it)
1 beef roast, 3-4 lbs.
1 can Coca-Cola
1 package onion soup mix
1 bottle chili sauce
Directions:
1. Place all ingredients in crock-pot and cook for 7-10 hours depending on size of roast.
2. The meat will flake apart when done. Serve over mashed potatoes.
BUBBLE PIZZA
Ingredients:
1 1 lb. ground beef (or your pizza topping of choice you can use anything)
1 jar pizza sauce
2 tubes refrigerator biscuits
1 1 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
Directions:
1. Brown the beef in a skillet and drain.
2. Stir pizza sauce into browned hamburger and simmer until heated through.
3. Quarter the biscuits and place in a 13-in x 9-in x 2-in greased baking dish. Top with beef mixture.
4. Bake uncovered at 400 degrees F for 20 minutes.
5. Sprinkle with cheeses and bake 5-10 more minutes.
Creamy Ranch Chicken (2nd favorite)
Ingredients
6 slices* bacon
4 * skinless, boneless chicken breast halves, cut into bite-size pieces
2 Tbsp.* all-purpose flour
2 Tbsp.* ranch dry salad dressing mix
1-1/4 cups* whole milk
3 cups* dried medium noodles
1 Tbsp.* finely shredded Parmesan cheese
Directions
1. Cut bacon into narrow strips. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
2. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon. Meanwhile, cook noodles according to package directions. Serve chicken mixture with noodles; sprinkle with Parmesan. Makes: 4 servings
Chicken Enchilada's (original recipe, it has changed a lot and is posted elsewhere)
3lb's chicken
1 bunch of cilantro
2 cans jalapeño sauce (not sure on the size of the cans it's a smaller sized than your average soup can same with the chillies)
2 Cans chopped green chillies
1 tub of sour cream (32 ounce I believe
1 package of burrito sized tortilla shells.
1-2 cups of cheese (or to flavor)
Take 1 can of the jalapeño sauce and one and a half cans of green chillies and cook with chicken (you will want the chicken in fairly small pieces)
While that cooks chop the cilantro up finely (I have a food processor that I use, I also tend to run my cooked chicken through it too but whatever you have that works run with it) mix the cilantro, 1 can of jalapeño sauce and the other half can of chillies into the sour cream and set aside.
Once your chicken is cooked mix your cheese in and then take your sour cream mixture and spread a layer of it in the bottom of a casserole dish fill your burrito shells with the chicken mixture and rull them up place all of them in the pan and then spread the rest of your sour cream mixture over the the top. Cover with foil and cook in the oven at 375 for 10-15 minutes (or until the everything is fairly warm all the way through.)