Parmesan Baked Pork Chops

Submitted by: Shelly Eddy Lot #643
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Submitted by: Shelly Eddy Lot #643
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Instructions
  1. On a plate, combine the last 4 ingredients.
  2. Rub the chops with the olive oil, then dip (coat) each one in the cheese mixture. Press the mixture over the chops to make sure they are well covered in it.
  3. Line a pan with tin foil & spray with cooking spray.
  4. Place the pork chops on the pan & bake at 350 for 40-45 minutes

Polish Casserole

Submitted by: Shelly Eddy Lot #643
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Submitted by: Shelly Eddy Lot #643
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Instructions
  1. Cook pasta according to package directions, drain & transfer to a large bowl. Stir in the sausage, soup, sauerkraut, 2 c Swiss cheese, milk, onions, mustard & garlic.
  2. Spoon into 9 x 13 greased baking dish. Sprinkle with remaining cheese.
  3. Bake uncovered at 350 for 45-50 minutes or until golden brown & bubbly.

Chicken Crescent Rolls

Submitted by: Shelly Eddy Lot #643
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Submitted by: Shelly Eddy Lot #643
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Instructions
  1. Boil chicken, shred & put aside.
  2. Mix soup, broth, milk & cheese.
  3. Cook over low heat til creamy. Pour a small amount on the bottom of casserole dish.
  4. Put equal amounts of chicken in crescent rolls. (I add 3-4 Tbsp of the mix to the chicken before.)
  5. Roll up, place in the dish.
  6. Pour remaining sauce on top.
  7. Bake at 350 for 20-25 min or until brown.

Hamburger Potato Casserole, kid friendly! :)

Submitted by: Shelly Eddy Lot #643
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Submitted by: Shelly Eddy Lot #643
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Instructions
  1. Preheat oven to 350.
  2. In a medium skillet over medium heat, brown the beef, drain fat.
  3. In a medium mixing bowl, combine soup, onion, milk, salt & pepper.
  4. Alternately layer the potatoes, soup mixture & meat in an 11 x7 baking dish. (I double this recipe & put it in a 9 x 13 baking dish.)
  5. Bake covered in the oven for 1 - 1 1/2 hours or until potatoes are tender.
  6. Uncover. Top with cheddar cheese & continue baking until the cheese is melted.

Zuppa Toscana

Submitted by: Shelly Eddy Lot #643
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Submitted by: Shelly Eddy Lot #643
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Instructions
  1. Brown sausage in a saute pan. (If you use links, cut in half, lengthwise, then cut slices.)
  2. Place sausage, chicken broth, garlic, potatoes & onion in slow cooker.
  3. Add just enough water to cover the veggies & meat.
  4. Cook on high 3-4 hours or 5-6 on low, until potatoes are soft.
  5. 30 minutes before serving, mix flour into cream removing lumps.
  6. Add the cream & kale (or spinach) to the crock pot, stir. (I also add a half a block of cream cheese at this time, but totally optional).
  7. Cook on high for 30 minutes or until broth thickens slightly. Add salt & pepper to taste.

Italian Meatballs

Submitted by: Sarah Spargo Lot# 151
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Submitted by: Sarah Spargo Lot# 151
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Instructions
  1. In a large bowl, lightly mix all ingredients except olive oil by hand.
  2. Form into two-inch balls.
  3. Place meatballs in a baking dish and brush olive oil over them.
  4. Bake at 350F for 35-45 minutes, turning halfway through.

Doritos Cheesy Chicken Casserole

Submitted by: Sarah Spargo Lot# 151
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Submitted by: Sarah Spargo Lot# 151
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Instructions
  1. Preheat oven to 350F.
  2. Grease 13x9 baking dish with cooking spray.
  3. Crush bag of Doritos and cover bottom of dish.
  4. Set aside 1 cup of cheese.
  5. Mix together remaining ingredients in a bowl. Pour over Doritos.
  6. Bake 20 minutes.
  7. Top with remaining cheese and bake an additional 5 minutes.

Crockpot Chicken

Submitted by: Sarah Spargo Lot# 151
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Submitted by: Sarah Spargo Lot# 151
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Instructions
  1. Melt butter in saucepan over medium heat. Stir in dressing mix, soup, cream cheese, soup mix, and chicken broth. Stir until mixture is well-combined.
  2. Place chicken breasts in bottom of slow cooker and pour mixture on top.
  3. Cook on low about four hours.
  4. Serve over pasta or rice.

Cauliflower Soup

Submitted by: Sarah Spargo Lot# 151
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Submitted by: Sarah Spargo Lot# 151
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Instructions
  1. In a large pot, sauté the onion with the butter. Blend in the flour.
  2. Add pepper, beef broth, and milk.
  3. Bring to a low boil, then to a simmer.
  4. Add cheddar cheese soup, Velveeta, raw cauliflower, and parsley.
  5. Continue to cook on very low until cauliflower is cooked. Stir often so that bottom does not burn.
Recipe Notes

*You may boil the cauliflower ahead of time to lessen cooking time.

Sausage Breakfast Casserole

Submitted by: Sarah Spargo Lot # 151
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Submitted by: Sarah Spargo Lot # 151
Ingredients
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Instructions
  1. In a skillet, cook sausage and onion.
  2. In a large bowl, combine remaining ingredients. Stir in sausage mixture.
  3. Transfer to a greased 13x9 baking dish.
  4. Bake, uncovered, at 350F for 35-45 minutes.
  5. **This can easily be prepared and stored in the refrigerator the night before, though it may require several minutes additional baking time.
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