Manicotti: Another Favorite

From Family Cookbook:

1 lb. hamburger
1/2 pkg. manicotti noodles I use whole pkg. or two for mistakes with noodles.  Also,  at least 1 pkg.  for this amount of hamburger.
1/4 to 1/2 c. cheese

Sauce:

1 can tomato sauce (TIP)  I omit, and I use 2 cans Hunts Speghetti Sauce.
1 can diced tomatoes, I omit
1/2 tsp. garlice powder or to taste
1/2 tsp. oregano or to taste
1/2 tsp. basil or to taste
1/2 tsp. cumin or to taste
1/2 tsp. nutmeg or to taste
1/2 tsp. ginger or to taste
1/2 tsp. each:  salt and pepper or to taste

Filling:

8 oz. cream cheese softened
1/4 tsp.garlic powder
Minced onion, or I used Onion Powder instead for Picky Eaters,enough to lightly coat the softened cream cheese still in block form.
1/4 c. cheddar cheese

Preheat oven to 350.  Cook hambrger and drain.  Meanwhile, cook manicooti noodles according to package directions.  Drain and cut lengthwise witha fork.  In a medium pan add 1 can tomato sauce, 1 can diced tomatoes, or I omit those, I add Speghetti Sauce,garlic powder,basil,oregano,cumin, nutmeg,salt and pepper.  Heat until it begins to boil.  Stirring occasionally.  Spray a casserole dish with non-stick spray and add enough sauce to bottom to lightly cover.  Combine filling ingredients and place a spoonful in each manicotti tube.  Place in casserole dish.  Combine remaining sauce with cooked hamburger and put over manicotti noodles.  Top with cheese to desired amount.  Cook for 20 to 30 minutes until sauce is bubbly and cheese is melted.

Slow Cooker Salsa Verde and Green Chile Stacked Chicken Enchiladas

From Church Cookbook: 

2 Tbl.  cooking oil.
5 corn shells
1 can (10oz) green enchilada sauce or 1 1/4  cups green salsa.
1/2 c. sour cream.
2 cups fully cooked, shredded chicken, use leftover rotisserie, or canned.
2 cups shredded jack or mozzarella cheese
1 (4oz) can chopped green chilies.

For easy clean up, brush halfway up inside and bottom of slow cooker with cooking oil.  Brush tortillas on both sides with remaining cooking oil; place on sheet of waxed paper briefly.  In a medium bowl, combine green enchilada sauce and sour cream.  Place 1/4 cup sour cream mixture into crock pot.  Top with tortilla, 1/2 cup chicken,1/3 cup cheese, 1 Tbl green chilies, and 1/4 cup sour cream mixture.  Repeat process three more times, ending with the last tortilla.  Cover with remaining sauce, chilies, and cheese. 

Cook on slow cooker setting high for 3 hours or on slow cooker setting low for 6 hours.  Serves 4.

Saucy Crock Pot Meatballs Another Favorite

From Church Cookbook:

1  6oz pkg Stove top mix for turkey
1 1/2 pounds ground beef
1 egg
1/2 c. water
2 c. sliced fresh mushrooms ( can substitute canned) I omit for picky eaters (TIP).
2 medium bell peppers,sliced.  (I omit for picky eaters, TIP).
3-4 c. Speghetti sauce (canned is fine) with this amount of meatballs to cover completely needs two cans, (TIP).  You can use your choice of sauce.  Optional:  I add 11/2 tsp. Italian seasoning, 1 tsp. salt, 1/2 tsp. pepper to the sauce.  ( TIP) I use Hunts Traditioinal for picky eaters not many chunks of tomatoes in it.

Mix stuffing,meat,egg and water.  Shape into 1-2 inch balls. place in pot.  Top with mushrooms, peppers and speghetti sauce.  Cover and cook in low 6 to 8 hours or high 3 to 4 hours.(TIP)  Also, when cooking meatballs don't turn for quite a while or till they are cooked through, so they don't pull apart, just stir the sauce on top a lil if it starts to burn , then towards the middle of cooking, pull the meatballs away from the edges of crockpot, so they don't burn.

Can be served with choice of pasta.  Can also  be served as meatball sandwiches on subrolls,topped with provolone or mozzarella cheese.

French Dip Sandwiches By Robin Miller Quick Fix Meals Cookbook

1 c. reduced-sodium beef broth or regular I used
1 tsp Worcestershire sauce
1/2 tsp. garlic powder
2 sprigs fresh rosemary
2 to 3 cups leftover sliced roast beef, or deli roast beef I used
4 keiser rolls

     In a medium saucepan, combine the broth, Worcestershire, garlicpowder, and rosemary sprigs, set the pan over medium heat, and bring to a simmer.   Add the beef and simmer 5 minutes to heat through.

     Using a large fork or tongs, place the beef on the rolls.  Serve the remaining broth mixture on the side in the small individual bowls for dunking.

Baked Chicken in onion mushroom gravy. My Favorite, A recipe From Family cookbook.

1/2 c. flour
1 tsp. salt
1/2 tsp. paprika or cajun spice could be used.
1/4 tsp. pepper
21/2 to3 lb. frying chicken,cut up or 4 to 8 chicken breasts will work.
salad oil or vegetable oil is what I use for frying
1 pkg. dry onion soup mix
1 1/2 c. hot water
1 can condensed cream of mushroom or chicken soup

    Mix flour, salt, paprika or cajun spice and pepper. (I also cook whole chicken breasts for adults and for my kids I make chicken nuggets and strips of chicken breast and trim off fat for my picky eater). Coat chicken with flour mixture.  Cook chicken in oil over medium heat about 6 or 7 for crispier chicken for 15 to 20 minutes, I find at 7, 15 minutes in enough.  If you want crispier leave in a lil longer.  I omit the rest of the recipe the sauce and just eat as fried chicken.   Meanwhile , mix onion soup mix with hot water and add mushroom soup.  Blend well.  Place drained chicken pieces in 2 quart casserole and pour mixture over top.  Cover and bake 30 to 40 min at 350.  Gravy may be served over rice,potatoes or bread stuffing.  If you have some who want the sauce and picky eaters who don't like it leave fried chicken out for the picky eaters then make the rest of the recipe for the rest of the family.   I have picky eaters who don't like the sauce some who do, this is how I make the recipe I do fried chicken and once in a while with the sauce for those who like it.  Serves 4 to 6

Calzones

A recipe I received through the mail:

1 1/4 c. warm water (105F-110F)
1 package active dry yeast
2 tsp olive oil,plus extra for brushing
1/2 tsp. salt
3 1/2 c.flour
3/4 pound fresh bulk sausage
1 can (8 ounces) tomato sauce I use pizza sauce instead
2 cups mozzerlla cheese
1cup shredded Romano or Parmesan cheese, You can use any cheeses you like as you would on pizza.
Any toppings can be added as you would like as would be for pizza.

     Combine water and yeast: stir and dissolve yeast.  Add 2 tsp olive oil and salt, gradually add 3 cups of flourto form soft dough.  Beat until  dough is smooth and elastic.  Cover and let rise until puffy, 30-45 minutes.

      Crumble sausage into large skillete and cook over medium heat until browned set aside to cool.

      Preheat oven to 500 depending on your oven set at 495 so it doesn't burn.  Lightly grease a baking sheet.  Sprinkle work surface with remaining flour.  Turn dough out onto surface and coat with flour.  Divide dough into 4 equal sectioins.  Roll out each section to make a 10 inch round; brush lightly with oil, I use water. 

      Top half of each round with 4 tablespoons tomato sauce or pizza sauce, sausage, or any toppings you choose, mozzorella nad Romano or any cheeses.  Moisten edges and fold dough over to enclose filling.

       Seal calzones with fork tines; pierce each with fork and brush with oil.  Place on prepared baking sheet.  Bake until golden brown, 8-9 minutes.  I set my new oven at 495 at 8 minutes just right, older ovens may need longer cooking time makes a difference I have found.