Jessica's Tortellini Salad

Ingredients:
1 pkg. refrigerated cheese tortellini
 1 can olives
10-12 cherry tomatoes
1 can artichoke hearts
1 cup Caesar salad dressing
 1 cup mayonnaise
1 cup shredded Parmesan cheese

Cook cheese tortellini according to package directions, then cool. Mix mayo and Caesar dressing in a small bowl and set aside.  When ready to assemble, halve the olives, halve the cherry tomatoes, chop the artichoke hearts, then toss it all in with the cooked tortellini.  Stir in mayo mixture until everything is coated.  Finally, stir in shredded Parmesan.  Refrigerate until ready to serve. 

Zucchini Casserole

 8 Cups of Zucchini Pieces

1 Cup grated Carrots

1/2 cup chopped Onion

Salt & Pepper

1 can of Cream of Chicken Soup

1 cup of Sour Cream

1/2 cup of grated Cheddar Cheese

2 cups of Shredded Chicken

8 oz pkg Dry Stove Top Stuffing Mix

1 cube of Butter

Cook Zucchini, Carrots and onion in a little butter until crisp tender. Drain juice. Mix in the salt, pepper, soup, sour cream, cheese, chicken and vegtables. In seperate bowl combine the Stove Top and the butter. Layer in a lightly greased 9x13 casserole dish half of the stuffing, all of the zucchini miture and top with reamaining Stove Top. Bake at 325 for 30-40 minutes.



Baked Beans

1 can tomato sauce 8oz

1/2 onion chopped

1/2 cup Brown Sugar

1/2 cup Ketchup

2 tablespoons Mustard

2 large can Pork & Beans

1/2 lbs hamburger

Stir together Pork & Beans, tomato sauce, brown sugar, ketchup, mustard. In seperate pan brown hamburger with onions. Combine all ingredients and bake in oven at 350 for 1 hour.

Chicken Stuffing (crock pot)

I got this recipe for Jason's mom. She made it for Thanksgiving and it was so good. This is a great recipe for Thanksgiving becuase it will free up space on your stove top.

Ingredients:

1 Cup chopped onion

1 Cup chopped celery

1/4 Cup oil

1 Tablespoon salt

1 Tablespoon sage

1 Teaspoon Poultry Seasoning

2 Cups White Bread (day old)

6 Cups of Corn Bread

2 Cans Cream of Chicken Soup

2 Cans Chicken Broth

3 Eggs

1 Tablespoon Vinegar

3 Chicken Breast

Directions:

Cook the onions and celery until tender in the oil. Add salt, sage and poultry seasonings; combine the breads in a large mixing bowl.

Stir in the cooked onion ,celery, salt, sage and poultry seasoning.

In a small bowl combine the soup, broth eggs and vinegar. Combine with other ingredients in a large bowl, mix well. Pour into crock pot and cook on high for 30 minutes.

Turn down heat to low and cook 3-4 hours. About 1 hour before it is done, add the broken pieces of chicken.

Twice Baked Potatoes

Ingredients:

8 Baking Potatoes

2 Cubes of Butter

1 Cup Bacon

1 Cup Sour Cream

1/4 teaspoon Lawry Seasoned Salt

1 Cup Grated Cheddar/Jake Cheese

Pepper

2 Green Onion

Bake the potatoes on a cookie sheet for 1 hour 15 minutes at 400. After baking cut in half and scoop out insides and place in a bowl. Mash Potatoes then add butter, bacon, sour cream. seasoning salt, cheese, and onions. Mix with mashed potatoes and pepper to taste. Fill the potato skins with mashed potatoes mixtures, top with cheese and place in oven for 15-20 minutes at 350.

Utah Funeral Potatoes

1 2lb package hash brown

1/4 cup melted butter

1/4 teaspoon salt

1/2 cup chopped onion

2 cups of sour cream

1 can cream of mushroom soup

1 can cream of chicken soup

2 1/2 cups of cheddar cheese

2 cups crushed corn flakes

Mix all together, pour into a greased 9x13 casserole dish. Add extra cheddare cheese to top or crushed corn flakes. Bake at 350 for 1 hour.

Cheese Toast

6 Texas Toast Bread
1/2 Stick of butter (softened to room temp)
2 teaspoon of Garlic Powder
1/4 teaspoon of salt
1/4 cup Pamesan Cheese

Mix butter, salt and garlic powder. Pre-heat griddle. Spread butter mixture on bread and sprinkle with cheese. Place buttered cheese side down. Cook until brown.

Mexican Rice

3 T. vegetable oil
1 c. uncooked long-grain rice
1 tsp. garlic salt
1/2 tsp. ground cumin
1/4 c. chopped onion
1/2 c. tomato sauce
2 c. chicken broth

Heat oil in pot. Add rice and cook until puffed and golden brown. While cooking, add salt and cumin. Stir in onions and cook until tender. Add the tomato sauce and chicken broth. Bring to boil, then reduce heat. Cover and simmer for 20-25 minutes. Fluff with fork.