Amazing Pork Tenderloin

2-3 pounds pork tenderloin
1 pkg dry onion soup mix
1 cup water
3/4 cup red wine vinegar
3 Tbsp minced garlic
3 Tbsp soy sauce
freshly ground pepper to taste

Thaw and place into crockpot. Cook on low for 4 hours. Serve with cooking liquid on side as
au jus.

Pizza Rolls

1 Loaf french frozen rolls bread dough
1 lb sausage
1 teaspoon salt
1/2 tsp pepper
2 cups mozzarella cheese
1 tsp Italian herb seasoning
1 tsp fresh parsley
4 cups Italian tomato sauce

Thaw dough and roll 14x24 thin. Brown sausage, and add all all seasonings and cheese together.
Spoon ingredients onto dough. Roll lengthwise like a jelly roll and cut into 1 inch slices. Place on sprayed cookie sheets at let rise for 10 minutes. Cook at 400 for 20-25 minutes. Served with warm tomato sauce.;

Grilled Steak Marinade

1 cup soy sauce
1/2 cup olive oil
2 TBS lemon juice
2 TBS minced garlic
1 can sugared soda
3-4 splashes tobasco
Steak
Marinade overnight for best result and grill.

Crockpot Apricot Chicken

4 skinless/boneless chicken breasts
1 jar Apricot jam
1 Onion soup mix packet

*Cook in crockpot 5-6 hours on low, 3-4 hours on high.
Shred and pour mixture over cooked rice

Mexican Pork

2 pounds pork loin
3/4 cup ranch dressing
2 cups picante salsa (medium heat)
1 small can diced green chillies

Thaw and put all ingredients into the crock pot and heat on high for about 5-6 hours. Shred with a fork. Place back in crock pot to soak up sauce. Serve with tortillas or over a salad.

Sirloin Beef Tips with Mushroom Gravy

1 pkg fresh mushrooms, sliced (can use 2 (8oz) cans, but fresh taste better)
2 T. butter3 lb sirloin tip roast trimmed of fat, sliced into ½ inch cubes (Can use any beef roast if sirloin is too pricey)
1 packet of onion soup mix
1 can (10oz) cream of chicken soup
1 can (15oz) low-sodium beef broth
Saute fresh mushrooms in a skillet with 2 T. hot butter (do not stir, just let mushrooms sit until reduced in size)Place beef cubes into crock pot, stir in remaining ingredients.

Label:
Defrost and cook in crockpot on high 4 hours or low for 6 hours.
Serve over cooked rice, pasta or mashed potatoes.

Mexican Chicken & Rice

4 Chicken Breasts or 10 Chicken tenders

1 jar medium salsa

1 small can mexi-corn

1 can black beans or favorite bean

2 cans regular size diced tomatoes

1 can tomato sauce

5 tsp. taco seasoning

1 pkg. dry ranch dressing

1 cup minute rice (add 30 min. before serving)



Label: Cook in Crock pot all day on low heat. Add Minute Rice 30 minutes before serving. Serve over corn chips and top with cheese and sour cream.

Cream of Broccoli Soup

1 32 oz container of Chicken Broth
1 package of frozen broccoli
Celery
Onion
1 8oz package of Cream Cheese

*Bring broth to a boil. Cut up celery and onion. Add celery, onions, and broccoli to boiling broth and cook until soft. Add broth mixture and cream cheese into blender and blend.

Label: Thaw and warm on stove.

Taco Braid

1 lb. ground beef, browned and drained
1 pkg. taco seasoning
12 Rhodes rolls, thawed
1 (15 oz.) can refried beans
2 cups shredded cheddar cheese
onions
sliced olives

Follow directions on taco seasoning packet to season ground beef. Roll out rolls together into a rectangle about the length of a cookie sheet. Spread refried beans down the center of the dough. Top with meat mixture and then spinkle with the shredded cheese. Use pizza cutter to cut strips along each side of the dough (even numbers on each side). Starting at the bottom, take each piece, cross, and twist. Crisscross dough across top of filling. Continue crisscrossing until your pizza is braided. Carefully place on a greased cookie sheet. If freezing, wrap braid with plastic wrap and then aluminum foil. Freeze.

Bake 350 for 25-30 minutes until bread is golden brown.

Breaded Ranch Chicken

6 boneless, skinless chicken breasts
1 cup Ranch Dressing
1 cup Italian style bread crumbs
3 Tbs minced onions
1 lb. cooked and crumbled bacon (or 1 cup pre-cooked bacon pieces)

Mix bread crumbs, onions and bacon together. Dip chicken in ranch and then cover with bread crumb mixture.

Label: Thaw and bake at 375 for 1 hour

Cheater Chicken & Pesto Rolls

Cheater Chicken & Pesto RollsRecipe
Sheryl Misrasi
INGREDIENTS:
2 tubes of buttermilk biscuits (10 count each)
3 Tbs of your favorite pesto
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups rotisserie chicken, shredded
3 Tbs roasted red peppers, chopped
2 Tbs Black olives, chopped
Fresh Parmesan Cheese
Marinara or Alfredo Sauce
PREPARATION:Lay biscuits on floured countertop to form a 9 x 11-in rectangle (4 biscuits down, 5 across.) Using flour as needed, press biscuits together well.
Blend pesto into the cream cheese and spread mixture over entire surface of dough. Distribute chicken evenly over pesto cream. Sprinkle chopped peppers and olives over chicken.
Carefully roll up from the long end and gently compact as you go. With seam side down, slice into 12 equal sections. Place slices, on their sides, into greased 10-inch round pan or cast iron skillet. Drizzle lightly with sauce and sprinkle with parmesan.
Bake for 20-25 minutes at 375 degrees.

Yummy Ham and Potato Casserole

10 small potatoes
10 slices of ham
1/2 diced onion (except for Xela's)
2-4 cups cheese
1 can cream of chicken soup

In a pan or crock pot layer ham, potatoes, onions, and cheese. Make 2-3 layers. On the final layer smooth over 1 can of cream of chicken soup and top with additional cheese.
Bake at 350 (not sure the time to cook yet) or cook in crock pot for 5 hours.

Chicken Roll-Ups

8 oz. cream cheese
4 TBS butter or margarine
3 cups cooked, diced chicken
2 TBS onions
1TBS lemon juice
Salt and pepper to taste
Seasoned bread crumbs
2 cans crescent rolls
Gravy

Soften cream cheese with butter. Add chicken, lemon juice, onions, salt and pepper. Use crescent rolls. Separate and roll, so it is as thin as possible. Add ¼ cup chicken filling to each. Roll up; pinch ends together. Dip in melted butter; roll in crushed seasoned bread crumbs. Be sure the small end of the crescent roll is on the bottom of the pan. Bake at 375 for 20-30 min.
-after cooked add gravy over the top

Label: thaw and bake at 375 for 20-30 min. Cook gravy and cover baked Roll-Ups and serve.

Chicken Parmesan

Sauce
2 cans Cream of Chicken soup (you can use 1 light soup)
16 oz. sour cream
1 tsp. lemon juice or fresh squeezed lemon
4 tsp. parmesan cheese
Mix together & set aside

Coating for chicken
1 tsp. salt and pepper
1 tsp. garlic and onion salt
½ tsp. Accent salt
1 cup parmesan

-pour sauce over chicken and top with fresh parmesan cheese

8-10 chicken breasts
Bake 40 min. @ 400

Sweet and Sour Meatballs

1 cup sugar
2 cups ketchup
1 c water
2 tbs vinegar
3 tbs worcheshire sauce

Bake frozen meatballs separate for 20 min @ 350. Warm sauce in pan. Drain grease off meatballs and add to sauce mixture. Simmer together for ...serve over rice.

Beef Enchilada Bake

1 lb Ground beef
1 16 oz can enchilada sauce
1 c salsa
½ c milk
6 four tortillas, cut into 1” stips
2 c shredded cheese

Brown hamburger, drain fad, add enchilada sauce, salsa and milk. Layer meat mixture, tortillas and cheese twice. Top with refried beans and cheese. Bake at 400 for 30 minutes. Top with olives, tomatoes and sour cream.

Pork Chop and Potato Bake

by
6-8 pork chops (brown with veg. oil)
Seasoned salt
1 can cream of celery soup
1/2 C milk

1/2 C sour cream
1/4 tsp. pepper
1 (24oz) pkg frozen hash browns
1 C shredded Cheddar cheese
1 can french fried onions

Brown pork chops in skillet. Sprinkle with season salt. Stir in potatoes, 1/2 c cheese, and 1/2-can onions. Spoon into greased 9X13-baking pan. Arrange pork chop over potatoes. Bake, covered, 40 min. Top with remaining cheese and onions. Bake, uncovered, 5 minutes.

POTATO AND CHEESE SOUP

5 C potato boil until soften, drain, add 1C celery (set aside)
3 C water dissolve 3 chicken bouillon cubes (set aside)

3/4 C butter (real)
1/2 onion
sauté until onions are clear
mix 3/4 C flour and 4 C milk, 1 tsp. salt & 1/2 tsp. pepper, add mixture to onions

Mix all together and add 3-4 C shredded cheese
Warm and serve