Hi Divas!!

I'm creeping your page looking for yummy recipes so ya'll better BRING IT!  *Nothing like a little Tony Horton to get you motivated!  xoxo

Breakfast for Dinner

Breakfast Casserole
2 cups chicken-flavored stovetop stuffing
2 c milk
1# cooked, crumbled sausage
6 eggs, beaten
1 cup shredded cheddar cheese
1/2 tsp salt

Mix together
Pour in a 9x15 pan
Bake @ 350 for 45-50 minutes

Divas
Cook from frozen @ 350 covered until warm throughout.  Maybe an hour or two.  Uncover for the last 20 minutes.

Mee-Maw's Chicken and Dressing

3 cups shredded rotisserie chicken
2 cups chopped onion
3 cups chopped celery
6 cups crumbled yellowncorn bread (8 x 8 pan)
3 cups crumbled dry toast ( 6 slices)
2 T poultry seasoning
1 T celery seed
1 t sage
1 t salt
1 1/2 t black pepper
4 eggs, well beaten
2-3 cups chicken broth

Mix all ingredients except broth together until well blended. Add broth slowly, mixing in until dressing is moist but broth does not puddle. Spoon into a greased 9 x 13 pan. Press into pan. Bake until brown; 40-50 minutes. Do not over bake. Serve with a side of chicken gravy.

***From frozen: Defrost for 24 hours in refrigerator. Do not thaw on counter as dressing contains raw eggs. Bake thoroughly. I like to serve "chicken 'n dressin' " with baked sweet potatoes and green beans. Enjoy!!!

Jane's Meatloaf

Mix together:

1-1/2# ground beef

1/2# ground pork sausage (I buy either the mild Italian; the kind that's in the thin casing that you can cut and squeeze out-usually 6 to a package)(at HEB, it's next to the ground beef)

1/2 cup catsup

2 eggs, beaten

1 cup bread crumbs (I use Progresso Plain; you can probably use whatever you use in your turkey meatloaf)

Saute in skillet for til softened, about 5 mins:

4 T. butter or margarine

3/4 cup onion, chopped

1/2 cup celery, chopped

1/2 cup bell pepper, chopped

2 t. minced garlic (jar type)

Add to the skillet the last minute:

1 T. Cajun Meat Magic or Bayou Blast (recipe below)

1 T. Worchestshire

Let skillet mixture cool a bit and add to meat mixtures. Mix together & shape into a loaf. Place in 9x13 dish & bake at 350-375 degrees for an hour til done. I use meat thermometer to check doneness.

Bayou Blast Recipe (makes 2/3 cup)

2-1/2 T. paprika

2 T. salt

2 T. garlic powder

1 T. coarse black pepper

1 T. onion powder

1 T. cayenne pepper

1 T. dried oregano

1 T. dried thyme

Combine all ingredients and store in jar.

I always keep this on hand & use in spaghetti, meatloaf, jambalya, etc. to add some kick to the food - spicy!

Lasagna Casserole

Hey Girls,

I'm repeating the dinner I did in April so please refer to that month.

Marci, Wes and I sure will miss your meals!!!

See you all tomorrow,

Lindsey

Spicy Dr. Pepper Shredded Pork

Prep time: 5 Minutes
Cook Time: 6 hours

Ingredients:
1 whole large onion
1 whole pork shoulder - 5 to 7 lbs.
1 can (11 oz) Chipotle Peppers in Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown sugar

Preheat oven to 300 degrees. Pell the onion and cut it inot wedges. Lay them in the bottom of a large dutch oven. Generously salt and pepper the pork roast, then set it on top of the onions in the pan. Pour the can of chipotle peppers over the pork (include the sauce). Pour in both cans of Dr. Pepper. Add brown sugar to the juice and stir in. Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test). If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid, and keep warm until ready to serve. Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese avocado slices, salsa, ad whatever else you'd like.

To serve: Defrost and reheat in the microwave in a microwave safe dish.

Serves: 18

Taco Soup

1 can black beans
1 can pinto beans
1 can red beans
1 can Mexican Style stewed tomatoes
1 can Rotel
1 can chopped green chilies
1 can corn
2 lbs. ground beef
1 pkg taco seasoning, mild
1 pkg Fiesta Hidden Valley Ranch dressing
1-2 cups of water
1 chopped onion (optional)

Brown meat with or without chopped onions. Dump cans and package seasonings into pot with meat. Simmer for approximately 1 hour. Serve w/crackers or tortilla chips. It is also yummy topped with shredded cheese, sour cream, or with salsa.

From frozen: thaw and reheat

Pulled pork

Divas-

I am making pulled pork this month. I use the McCormick slow cooker pulled pork seasoning packet. Mix with ketchup, apple cider vinegar, and water. Pour over pork shoulder roast and cook all day on low in your crock pot. Shred and eat plain or as a
Sandwhich. Buns and chips
Will be provided.

Orange Chipotle Pork Chops

1/2 cup maple syrup
1/2 cup thawed orange juice from concentrate
3 tbsp chopped chipotle peppers in adobo sauce
1 tsp salt
1 tsp pepper
8 boneless pork loin chops (3/4 thick)

In a small bowl, combine the first 5 ingredients

Marinade the pork chops in freezer bag.  

Divas:  Thaw and grill over medium heat

Serve with rice