Million Dollar Casserole

 From Six Sisters Stuff

Ingredients:

• 8-10 ounces spaghetti noodles, uncooked
• 8-ounces cream cheese, softened
• 1/4 cup sour cream
• 8-ounces cottage cheese
• 1 pound ground beef
• 26-ounces spaghetti sauce
• 1/4 cup butter
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350 degrees
2. Cook noodles according to directions
3. Mix together cream cheese, sour cream, and cottage cheese in a medium-sized bowl until smooth.
4. Place beef in a large skillet and brown until completely cooked through. Pour spaghetti sauce over meat and mix well. Salt and pepper to taste.
5. Spray a 9x13 pan with cooking spray.
6. Layer half of the noodles in the bottom of the dish.
7. Pour all of the cream cheese mixture over the noodles and spread it around evenly.
8. Layer the rest of the noodles next.
9. Slice up the butter and place on top of the noodles throughout the pan
10. Pour the red meat sauce mixture on top and cover the noodles completely.
11. Cook it uncovered for 30 minutes. Then take out of oven and spread shredded cheese evenly on top, covering the dish completely. Then return to oven, uncovered, for 15 minutes.

Lee's Cake

Ingredients:

• 3 cups flour
• 6 tbsp cocoa
• 2 tsp baking soda
• 2 cups sugar
• 1 tsp salt
• ½ cup vegetable oil
• 2 tbsp apple cider vinegar
• 2 tsp vanilla
• 2 cups cold water

Instructions:

• Sift the flour, cocoa, and baking soda together.
• Whisk in the sugar and salt.
• Make a well and pour in the oil, vinegar, and vanilla. Pour the water on top.
• Mix the batter until smooth.
• Put the batter into a greased/lined 8" round cake pan.
• Bake at 350° for 45 minutes.
• Poke holes in the top of the cake and spread a thin layer of frosting on top.
• Let cool completely before decorating.

Frosting:

• 3 3/4 cups powdered sugar
• 3 tbsp softened butter
• 1/4 cup almond milk
• 2 tsp vanilla

Combine all ingredients in a mixing bowl. Beat with handheld mixer until smooth.

Slow Cooker Chicken Burrito Bowls

 From Joyous Apron

Ingredients:

• 2 lbs skinless boneless chicken breast
• 16-oz chunky salsa
• 1/3 cup Brianna's Cilantro Lime Dressing
• 1/2 cup chicken broth
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 16-oz can corn
• 16-oz can black beans
• 3 Small Avocados
• Chopped cilantro
• 1 lime
• 4 cups cooked rice

Instructions:

1. Add chicken, salsa, dressing, broth, chili powder, cumin, and paprika to slow cooker. Set on high for 4 hours.
2. (I added the corn and black beans to the crockpot for the last 30 minutes or so.)
3. Prepare rice.
4. Shred chicken and let it cook/sit for additional 10 minutes. Add salt to taste, if needed.
5. Assemble rice bowls by adding rice, crockpot ingredients, and avocados. Drizzle with Cilantro Lime Dressing and garnish with cilantro and a lime wedge.

TBG Sausage Pasta

 From The Buy Guide

Ingredients:

• 1 pkg pasta  (any kind you like)
• Olive Oil
• 1/2 onion
• 1 pkg Jimmy Dean Regular Bulk Sausage
• 1 can tomato paste
• 1 cup beef stock
• Salt & pepper
• 1 cup light (or heavy) cream

Instructions:

• Cook pasta in salty water. Drain.
• Heat oil in pan and add chopped onion. Cook over low heat until onion is soft.
• Add sausage and fry until done. Drain fat.
• Add tomato paste and 1 cup beef stock. Salt and pepper. Simmer over low heat for 10ish minutes.
• Add cream and stir.
• Combine pasta with sauce.
• Top with freshly grated parmesan cheese.

Chicken Parmesan

 From Salt & Lavender (Follow link for all the tips and tricks)

Ingredients:

• 2 large chicken breasts, cut in half lengthwise
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup flour
• 2 eggs, beaten
• 2/3 cup panko breadcrumbs
• 1/2 cup freshly grated parmesan cheese
• 1/2 heaping tsp Italian seasoning
• 1 1/2 cups marinara sauce
• Olive Oil
• 3/4 cup shredded mozzarella cheese
• 8 ounces spaghetti
• Fresh basil, optional

Instructions:

1. Preheat oven to 400F. Boil a large pot of water for pasta and cook according to directions on package.
2. Cut the chicken in half lengthwise. Pat it dry with paper towels. Sprinkle both sides with garlic powder, salt, and pepper.
3. Prepare 3 bowls- one with flour, one with 2 eggs, beaten with a fork, and the third with panko, Italian seasoning, and parmesan cheese (stirred together).
4. Add the marinara sauce to a saucepan and warm it over low heat.
5. Add 2 tbsp of olive oil to an oven-proof skillet over medium heat. Let the pan heat up while you're doing the next step. 
6. Coat chicken breasts in flour, then egg, then panko mixture. (Shake off any excess after each step.) 
7. Add two pieces of chicken to skillet and allow them to cook 2-3 minutes per side. Transfer the chicken to a plate; add 1 tbsp of oil and cook the remaining two pieces. Once all four pieces are golden brown, return them all to skillet. Transfer the skillet to oven and bake for 5 minutes.
8. Take the skillet out of the oven and turn oven to broil. Spoon a bit of hot marinara sauce onto each piece of chicken. Top the chicken with mozzarella cheese. Return skillet to broil in oven until the cheese is bubbly and melted. Watch closely so it doesn't burn.
9. Toss drained pasta with remaining marinara sauce.
10. Serve immediately with pasta on the side and fresh basil on chicken.

Lasagna Soup

From The Recipe Critic  (lots of helpful tips at original site)

Ingredients:

• 8-oz lasagna noodles, broken into pieces
• Extra-Virgin Olive Oil
• 1 onion, chopped
• 1 lb ground beef (or sausage)
• 3 cloves garlic, minced
• 1 tsp dried oregano
  
• 2 tbsp tomato paste
• 4 cups chicken broth (I prefer Better Than Bouillon brand)
• (1) 15-oz can crushed (or diced) tomatoes
• 1/2 cup chopped fresh basil (or just use dried basil to taste)
• 1/3 cup grated parmesan cheese, plus more for topping
• 1/4 cup heavy cream or Half and Half
• Ricotta cheese for garnish

Instructions:

• Cook lasagna according to package; drain and drizzle with olive oil to keep from sticking together
• Add olive oil to large soup pot and heat over medium-high heat; add onion and cook until it starts to soften; add beef, garlic, and oregano and continue to cook until beef is browned. (I like to add salt and pepper at this point as well.)
• Add tomato paste and stir for about two minutes.
• Add chicken broth, diced tomatoes, and 1 cup of water; cover and bring to a simmer. Uncover and cook until slightly reduced, about ten minutes.
• Stir in noodles, basil, parmesan, and heavy cream; simmer for two more minutes.
• Serve in bowls garnished with basil, parmesan, and ricotta cheese.

Sweet Potato Casserole Ruth Chris-Style

 Sweet Potato Mixture:

• 1 1/2 cup sugar
• 1/2 tsp salt
• 1/2 tsp vanilla
• 2 egg well-beaten
• 1/2 cup butter
• 4 cups cooked, mashed sweet potatoes (about 4 large sweet potatoes)

Topping:

• 1 1/2 cup brown sugar
• 1/2 cup flour
• 1 1/2 cup chopped pecans
• 1/2 cup butter

Instructions:

• Combine sweet potato mixture and pour in 9x13 casserole dish.
• Combine crust in a separate bowl and sprinkle on top of sweet potato mixture.
• Bake at 350 degrees for 30 minutes.
• Allow to set 30 minutes before serving.

Grams' Peach Pie

 Make a crust out of:

• 7 graham crackers, crushed
• 3 tbsp powdered sugar
• 6 tbsp butter, melted

For pie:

• Layer 4-5 fresh, sliced peaches (peeled)
• Mix 1 can sweetened condensed milk with 1/4 cup lemon juice and spread over peaches
• Top with sweetened whipped cream (or about 1/2 tub of Extra Creamy Cool Whip)

Don't make too far in advance. May be served immediately or refrigerated over several hours.

300 calories/slice (if 8 slices)

Grams' Hot Fudge Sauce

Ingredients:

• 6-ounces milk chocolate chips
• 1/2 cup butter
• 1 1/3 cups evaporated milk
• 2 cups powdered sugar
• 1 tsp vanilla

Directions:

• Melt milk chocolate chips and butter over low heat. Add milk, powdered sugar, and bring to a boil. Cook about eight minutes, stirring constantly. Add vanilla and serve warm.
• Keeps well in the refrigerator.

Note- To make frosting from this recipe, add 1 1/4 cup powdered sugar to 2 cups of hot fudge sauce. Blend well. Chill until thickened.

Grams' Brownies with Frosting

Ingredients:

• 1/2 cup butter
• 2 squares unsweetened baking chocolate (2-ounces)
• 2 eggs, well-beaten
• 1 cup sugar
• dash of salt
• 1 scant cup flour
• 1 tsp baking powder
• 1 tsp vanilla

Directions:

• Melt butter and chocolate together over very low heat. Set aside.
• Mix beaten eggs with sugar, salt, flour, baking powder, and vanilla. Add chocolate-butter mixture. Pour into greased and lightly floured 8-inch square baking pan.
• Bake at 375 degrees for 25 to 30 minutes.

Frosting

Ingredients:

• 2 tbsp butter
• 1/2 square (1/2-ounce) unsweetened baking chocolate
• 2 tbsp boiling water
• 1 cup powdered sugar

Directions:

• Add boiling water to chocolate and butter. Stir to melt. Heat if not thoroughly melted. Add powdered sugar and beat until of spreading consistency.

Grams' Skillet Herb Roasted Chicken

Ingredients:

• 4 chicken breasts
• 2 tbsp flour
• 1/4 tsp ground sage
• 1/4 tsp dried thyme
• 2 tbsp butter
• 1 can cream of chicken soup
• 1/2 cup water
• Fresh cooked rice

Instructions:

• On waxed paper, combine flour, sage, and thyme. Coat chicken lightly with flour mixture.
• In skillet over medium-high heat, melt butter then cook chicken for 10 minutes, or until browned on both sides. Push chicken to one side.
• Stir in soup and water, stirring to loosen browned bits. Reduce heat to low.
• Cover and simmer for 5 minutes or until chicken is fork tender.
• Serve over rice.

Gayle's Caramel Brownies

Ingredients:

• 14-oz caramels (2 cups)
• 1 cup evaporated milk, split in half
• 1 german chocolate cake mix
• 3/4 cup butter
• 6-oz milk chocolate chips
• 3/4 cup pecans (optional)

Instructions:

• Pre-heat oven to 350 degrees.
• Melt caramels and 1/2 cup of evaporated milk in microwave.
• Mix cake mix, butter, remaining evaporated milk together.
• Spread HALF of the brownie mix in a 9x13 greased pan and bake for 5 minutes.
• Remove from oven and sprinkle 6-oz milk chocolate chips over top evenly.
• Pour caramel mixture over. Drop remaining cake mix in clumps on top. 
• Mix lightly with caramel.
• Bake at 350 degrees for 20 minutes.
• Refrigerate.

Janice's Thai Chicken

(Note: This recipe needs to marinate for several hours.)

Ingredients:

• 8 chicken breasts
• 4 tbsp brown sugar
• 4 tbsp soy sauce
• 3-5 cloves fresh garlic (or garlic powder)
• black pepper

Instructions:

• Wash and tenderize chicken. If too thick, cut in half.
• Prepare marinade by mixing ingredients. 
• Pour over chicken and put in fridge for at least a few hours. (The longer the chicken is marinated, the better it is.)
• Cook on grill 

Grams' Soy Sauce Chicken

Ingredients:

• 4 Chicken breasts
• 2 tbsp oil
• 2 tbsp lemon juice
• 1/4 tsp garlic powder
• 1/2 tsp basil
• 1/8 tsp ground cloves
• 2 tbsp flour
• 4 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp thyme
• dash of pepper

Instructions:

• Preheat oven to 325 degrees.
• Mix all ingredients but chicken together in a bowl and combine.
• Pour over chicken and bake for 45-60 minutes.

Grams' Parmesan Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup fine bread crumbs
• 1/2 cup grated parmesan cheese
• 1/4 cup butter
• salt and pepper to taste
• milk and flour

Directions:

• Combine bread crumbs and parmesan cheese.
• Dip chicken breasts in flour, then milk, then coat with bread and parmesan cheese mixture.
• Melt butter in a frying pan; add breasts and sprinkle with salt and pepper.
• Brown until golden on each side.
• Reduce heat; cover and cook for 20-30 minutes or until done.