Cheddar Chicken Spaghetti

Yields: 6-8 Servings

1 package (7 ounces) spaghetti, broken
2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos, optional
1/4 teaspoon salt
1/4 teaspoon pepper

Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat.

Transfer to a greased 13 x 9 inch baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

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My friend (Chef Tammy) tried this recipe and it was a hit with her and her family.
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Another update, I tried this recipe. It's very simple and very tasty! To spice up the leftovers try adding a little spaghetti sauce!

Cocoa-Marshmallow Cookies

Yields: 2 Dozen

1 cup sugar
1/2 cup shortening
1 egg
1/4 cup milk
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
12 large marshmallows halved

Frosting:
2 cups confectioners sugar
2 tablespoons baking cocoa
1 tablespoon butter, softened
3 to 4 tablespoons milk

In a large bowl, cream sugar and shortening until light and fluffy. Beat in egg and milk. Combine the flour, cocoa, baking soda and salt; add to creamed mixture and mix well.

Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 8 minutes. Place half a marshmallow on each cookie, bake 2 minutes longer.

Remove from the oven and press marshmallow down a fork. Cool. Meanwhile, for frosting, in a large bowl, combine confectioners sugar, cocoa, butter and enough milk to reach desire spreading consistency. Swirl frosting on top of marshmallow.

Double Chocolate Fondue

Yields: 1-1/3 cups

1 cup sugar
2 cans (5 ounces each) evaporated milk, divided
1/2 cup baking cocoa
4 ounces unsweetened chocolate, chopped
2 tablespoons butter
1 teaspoon vanilla extract
cubed pound cake, assorted fresh fruit, marshmallows and/or pretzels

In a small saucepan, combine sugar and 1 can milk. Cook over low heat, stirring occasionally, until sugar is dissolved.

In a small bowl, whisk the cocoa and remaining milk until smooth. Add to sugar mixture; bring to a boil, whisking constantly.

Remove from the heat; stir in chocolate and butter until melted. Stir in vanilla. Keep warm. Serve with cake, fruit, pretzels or marshmallows

Cheeseburger Biscuit Bake

Yields: 5 Servings

1 pound ground beef
1/4 cup chopped onion
1 can (8 ounces)tomato sauce
1/4 cup ketchup
Dash pepper
2 cups (8 ounces)shredded cheddar cheese divided
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, ketchup and pepper. Spoon half into a greased 8-in. square baking dish; sprinkle with half of the cheese. Repeat layers.

Place biscuits around edges of the dish. Bake uncovered at 400 degrees for 18-22 minutes or until the meat mixture is bubble and biscuits are golden brown.

Easy Ham Hash

1 pound finely ground fully cooked ham
1 large onion, finely chopped
3 medium potatoes, peeled and cooked
2 tablespoons butter, melted
2 tablespoons grated parmesan cheese
1 tablespoon prepare mustard
2 teaspoons worcestershire sauce
1 teaspoon prepared horseradish
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup shredded monterey jack cheese

In a large bowl, combine ham and onion. Shred potatoes and add to ham mixture. Stir in the butter, parmesan cheese, mustard, worcestershire sauce, horseradish and pepper.

Spoon into a greased 11 x 7 inch baking dish, pressing down firmly. Combine cheeses; sprinkle over top. Bake, uncovered, at 350 degrees for 35-40 minutes or until bubbly and cheese is melted.

No Turn Omelet

Yields: 8-10 Servings

8 eggs, lightly beaten
2 cups cooked crumbled sausage or cubed fully cooked ham
2 cups cubed processed cheese (Velveeta)
2 cups milk
1 cup crushed saltines (about 24 crackers)
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/2 to 1 teaspoon salt

In a large bowl, combine all ingredients. Pour into a greased shallow 3 qt or 13 x 9 inch baking dish.

Bake, uncovered, at 350 degrees for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

Slow Cooked Pork Barbecue

Yields: 8-10 Servings

1 boneless pork loin roast (3-4 pounds)
1 1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1 cup barbecue sauce
1 cup cola
8-10 sandwich rolls, split

Cut roast in half; place in a 5 qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Cover and cook on low for 4 hours or until meat is tender.

Remove meat; skim far from cooking juices. Shred meat with a fork and return to the slow cooker. Combine barbecue sauce and cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on rolls.

Pizza Chicken Roll-ups

Yields: 4 Servings

4 Boneless skinless chicken breast halves
12 Pepperoni slices
8 Slices mozzarella cheese, divided
1 can (15 oz) pizza sauce

Flatten chicken to 1/4 in. thickness. Place three slices of pepperoni and one slice of cheese to each. Roll up tightly; secure with toothpicks. Place in a greased 11 x 7 x 2 inch baking dish. Spoon pizza sauce over top.

Cover and bake at 350 degrees for 35-40 minutes. Uncover; top with remaining cheese. Bake 5 minutes longer or until cheese is melted.

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Note: This recipe turned out great, but I wouldn't recommend using colored toothpicks, it turns the chicken interesting colors after it bakes :-).

Variation: You could try this with spaghetti sauce instead of the pizza sauce. Or you could use ham instead of pepperoni.

Recipe is from a Taste of Home magazine.

Buffalo Chicken Dip

8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing (I use ranch)
1/2 cup any flavor Franks Redhot Sauce (I use traditional or Wing Sauce)
1/2 cup crumbled blue cheese or shredded mozzarella cheese (I prefer blue cheese)
1/2 cup shredded cheese, any flavor (I prefer cheddar)
2lbs of chicken breast


-Preheat oven to 350
-Grill/boil chicken breast until fork tender, then let cool.
-In a large mixing bowl, put in softened cream cheese. Beat with a mixer until smooth.
-Mix in dressing, hot sauce, and blue cheese. Beat with a mixer until all combined.
-Shred chicken breast in food processor, or take two forks and pull apart until all chicken is broken up.
-Mix chicken into liquid/cheese mixture, combine with spatula
-In baking pan, spread chicken mixture evenly. Top with 1/2 cup shredded cheese.
-Bake in oven for 20 minutes.
-This can also be done in a crock pot, set on low, just add the mixture to the crock pot, turn on low until thoroughly heated.

Thanks again for the recipe Bryan!!