Five Can Soup

When you feel like having soup and you don't have a lot of time...this is a good recipe.  It can be a little spicy, but make it to your preference.  I would add a little meat though.

1 can minestrone soup

1 can Ro-tel tomatoes

1 can mexicorn

1 can Veg-all

1 can beans of your choice (black beans are the best)

Open cans, mix, heat and eat.

Breakfast Spinach Shake

This is so good.  If you have a picky vege eater you may be able to get them to drink this.  Also, Dana...I think you may like this.

8-10 frozen strawberries

1 handful frozen blueberries

1 banana

6 small, peeled baby carrots

8 almonds

1/2 c. orange juice

2 heaping handfuls raw baby spinach

Place almonds in blender and blend until just powdery.  Then add starwberries, blueberries, banana, carrots, and orange juice and blend.  Add spinach, one handful at a time and blend until smooth - may take a while to blend until smooth.  If it looks brown you've done it right!  Not the prettiest color, but so healthy and tasty!

Annette's Chicken Salad

I always loose this recipe and I always have to call Annette and Neal for it.  So I thought since Annette left a copy of it at my house over night that I would post it on here so I never have to ask them for it again.  This is the best recipe I have ever tasted for chicken salad sandwiches.

4 Chicken breasts, diced, then placed in a fry pan with enough water to cook them

1 1/2 cups Mayo

1/2 teaspoon curry powder

1/2 teaspoon white pepper

3/4 cup nuts of your choice (almonds are my choice)

2 stalks of celery, chopped

2-3 stalks of green onion

1/2 bag of red grapes, cut in half

Mix well and refrigerate.  Place on small dollar rolls or small croissants to serve.

ENJOY!!!!!

Annette's Pasta Salad

Pasta Salad

1 pkg small shell noodles (you could also use salad noodles)
1 lg cucumber
2 tomatoes
1 can sliced olives
3 green onions
1 can tuna
Miracle whip

Boil noodles in salt water. Let noodles cool and add remaining ingredients. Add salt and pepper to taste.

Cheese Filled Jumbo Shells

Cheese Filled Jumbo Shells Recipe

1¼ hours | 15 min prep

SERVES 10 -12

• 1 (12 ounce) package jumbo pasta shells
• 4 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
  
• 3/4 cup parmesan cheese, grated
• 3 eggs
• 1 tablespoon fresh parsley, chopped
• 3/4 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups spaghetti sauce

1. Cook pasta according to package directions.
2. Combine cheeses, eggs, parsley, oregano, salt and pepper.
3. Fill each pasta shell with about 2 tablespoons of the cheese mixture.
4. Spread a thin layer of sauce on bottom of a 13x9 inch baking pan.
5. Place pasta in the pan; cover with remaining sauce.
6. Sprinkle with additional Parmesan cheese, if desired.
7. Cover with aluminum foil.
8. Bake at 350 degrees Fahrenheit for about 35 minutes or until hot and bubbly.

Crockpot Ravioli Casserole



1 10 ounce package frozen, chopped spinach

1 8 ounce package rotini noodles
1 pound hamburger

1/2 pound Italian sausage

1 onion, finely chopped
2 tablespoons oil

2 8 ounce cans tomato sauce

1 teaspoon salt
1 teaspoon oregano

1/2 cup Parmesan
1 cup shredded Monterey Jack cheese

3 green onions,

chopped, Defrost spinach. Squeeze dry. Cook noodles in boiling, salted water until tender. Drain. Brown meats and onion in oil until crumbly. Add tomato sauce, salt and oregano. Cover. Simmer 30 minutes. Mix in spinach. Turn crockpot on high after buttering bottom and sides.

Spoon half the noodles into the buttered crock pot. Top with half of meat mixture and half the Parmesan cheese. Cover with layers of remaining noodles, meat and Parmesan cheese. Sprinkle with Jack cheese and green onions. Cook on high for one hour. Serves 8.

You can play quite a bit with this recipe. I didn't have rotini noodles, I usually like to use bowtie pasta, but didn't have those either, so I used shells. It still turned out great!!

You can make a double batch of this and put one batch in a big ziplock and put it into the freezer for a quick meal in a pinch. Don't cook the noodles all the way when doing this.
I am really into freezer meals lately. It's just as easy to double something and freeze it. Then it really comes in handy some days.

Irish Cream Cake

BAILEY'S IRISH CREAM CAKE

1 c. nuts 1 pkg. yellow cake mix 1 (3 oz.) pkg. Jello instant vanilla pudding 4 eggs 1/2 c. cold water 1/2 c. oil 1/2 c. Bailey's Irish Cream Preheat oven to 325 degrees. Grease and flour a tube or bundt pan. Sprinkle nuts on the bottom of pan. Combine the rest of the ingredients. Pour over nuts. Bake 1 hour. Cool cake completely. Prick cake and pour glaze over top and sides. GLAZE: 1 stick butter 1/4 c. water 1 c. sugar 1/2 c. Bailey's Irish Cream Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly. REMOVE from heat. Stir in Bailey's Irish Cream. Note: If using cake mix which includes pudding, omit pudding from recipe, decrease eggs to 3, and decrease oil to 1/3 cup. OK, this is the original recipe. I will now tell you how Keith changes it up. He doesn't use nuts at all. He puts about a 1/4 cup of c. chips on the bottom of the bunt pan. He pours 1/2 the batter in and then pours about a 1/2 cup of chocolate chips on top, then pours the rest of the batter in. He uses Irish Cream flavoring. It can be hard to find, you may have to use whatever flavoring you can find. He still uses the pudding even if his cake mix has pudding in it already. Real butter makes this cake irresistable. And when he "pricks" the cake he actually uses a skewer and pokes holes all the way through the cake. One final note, no matter how you make this cake it will never turn out tasting as good as when Keith does it, I don't know why, but that is how it ALWAYS happens to me!!