Missy's Potato Soup

(Missy (my sister-n-law) made this on Christmas day this past year and it was so easy and good we have already made it several times since.)

1 32 oz frozen southern style diced hash browns
1 pint half-n-half
1 pint whipping cream
milk
shredded cheddar cheese
Oscar Mayer real bacon recipe pieces
salt & pepper
(you may need to add a little flour, 1 or 2 tbls. to thicken the soup)
***

Microwave potatoes until thawed. Mix potatoes, half-n-half and whipping cream into large stove top cookware. Add milk to completely cover potatoes. Salt and Pepper. Cook on medium to low heat for about an hour, stirring constantly. When done, add to soup bowls then top with shredded cheddar cheese and bacon pieces.

***I like to saute some chopped onions in butter first before adding the potatoes and other ingredients, and top with some fresh or dried chives when adding the cheese and bacon.

Pizza Bread

1 roll of Pillsbury refrigerated pizza crust
2-4 tbls of melted butter
Parmesan cheese
mozzarella or Italian shredded cheese
oregano, onion salt, & garlic powder or Italian seasonings
12 oz can of tomato paste
15 oz can of tomato sauce

Open and unroll pizza dough onto pizza pan. Press to fit.
Using pizza cutter, cut in half and then into strips.
Brush with melted butter. Sprinkle with either oregano, onion salt & garlic powder or Italian seasonings. Also sprinkle with Parmesan cheese and about a 1/4 cup mozzarella or Italian shredded cheese. Bake @ 400 degrees for 8 minutes. Remove and re cut with pizza cutter.

Sauce for dipping:
Mix the tomato sauce and paste with oregano and microwave for 3 minutes.

Sin-Sational Sunday Pie

2 unbaked deep-dish 9 inch pie shells

1 8 oz. package cream cheese, softened

1 14 ounce can sweetened condensed milk

1 16 ounce container cool whip

chopped pecans

Hersheys caramel ice cream topping

maraschino cherries



Bake pie shells according to directions. In a bowl, beat together cream cheese and condensed milk with a handheld electric mixer until smooth; fold in cool whip with a spatula. Cool pie shells (I place them in the freezer for a few minutes) Pour cream cheese mixture into cooled pie shells. Drizzle caramel topping over the top. Sprinkle with nuts. Add maraschino cherry halves on top. Freeze for 8 hours or overnight. Delicious!!!

Gooey Butter Bars

(My sister-n-law, Melissa Hopkins' mothers recipe)

1 beaten egg
1 box butter cake mix
3/4 stick butter, softened
1 cup chopped nuts
1 box powdered sugar
2 eggs
1 8oz. cream cheese

Mix first 4 ingredients and spread into a 9 x 13 pan (DO NOT USE GLASS DISH)
Then stir together:
1 box powdered sugar
2 eggs
8 oz. cream cheese
(I mixed with a mixer, and you can use the same bowl that
you mixed the crust in)
Pour over crust part.
Bake 30 minutes at 350 degrees. Cook completely before cutting. Refrigerate.

Cheeseburger Macaroni

1 - 16 oz. box macaroni noodles (or Barilla cut spaghetti noodles)
1 lb. ground chuck or sirloin
1/4 - 1/2 cup ketchup
1 can tomato soup
2 cans petite diced tomatoes, undrained
chopped onion
chopped/minced garlic (optional)
fresh chopped baby spinach (optional)
1 tsp. ground red pepper
2 cups shredded cheese

Cook noodles and drain. Cook beef with onions and garlic. Drain. Add to beef mixture: tomatoes, soup, ketchup, red pepper, salt and pepper. Stir in macaroni and spinach. Pour into a baking dish and top with cheddar cheese. Bake at 375 degrees for 5 - 8 minutes or until cheese is melted and bubbly.

Tomato Basil Pasta Salad

2 lb Roma tomatoes, chopped
4 garlic cloves, finely chopped
salt & pepper
1/2 cup olive oil
1/2 cup chopped fresh basil leaves
8 oz mozzarella cheese, cut into 1/2 inch cubes (2 cups)
1 package rotini pasta (1 lb)
1/2 cup grated Parmesan cheese


In a large bowl, mix tomatoes, garlic, salt, pepper, oil, basil and mozzarella cheese.  Cover; refrigerate 2 hours to blend flavors.

Meanwhile, cook and drain pasta as directed on package.  Rinse with cold water to cool; drain.

In large serving bowl, mix cooked pasta and tomato mixture until well combined.  Sprinkle Parmesan cheese over top of salad,

Baked Ziti

1 lb. dry pasta (penne)
1 small onion
1 - 2 lbs. ground beef
2 24 oz. jars of Bertolli Tomato & Basil spaghetti sauce
8 oz. sliced provolone
16 oz. light sour cream
8 oz. shredded mozzarella
2 tbs. grated Parmesan

Brown onion and meat in 1-2 tbls. olive oil. Also prepare pasta, drain.
Preheat oven to 350 degrees. Spray a 10.5x14.75 (4 qt.) baking dish with cooking spray. Layer 1/2 ziti, all provolone, all sour cream, 1/2 meat, one jar of sauce, remaining ziti, 6 oz. mozzarella, remaining meat and 2nd jar of sauce. Top with remaining mozzarella and 2 tbs. Parmesan. Bake 35 minutes or until cheese is melted.
*You can make this in two smaller pans and freeze one, or give one away.