15 minute taco in a pan

1 lb lean ground beef
1 1/2 c water
1 pkg taco sesonning
1 1/2 c instant white rice, uncooked
1 c shredded cheese
2 c lettuce
2 c chopped tomato

Brown in a skillet and drain.
Add water and seasonning mix.
Bring to a boil.
Stir in rice.
Sprinkle with cheese and cover.
Simmer for 5 minutes.
Top with lettuce and tomato.

Potato and Chicken One Dish

2 c frozen hash browns
1 c shredded cheese
2 c cooked chicken, chopped
1/2 c chopped onions
1/2 c chopped red pepper
1/2 c chicken and rib bbq sauce

Preheat oven to 400.
Mix potatoes and 1/2 c of cheese.
Spoon into 9x13 baking dish.
Top with layer of chicken.
Top chicken with onions and peppers.
Top vegetables with sauce.
Cover with foil.
Bake for 40 minutes.
Remove foil, spinkle with remaing cheese and bake for 5 minutes until cheese is melted.

Bacon and Tomato Risotto

8 slices bacon
1 med onion, chopped
1 1/2 c insant white rice, uncooked
1 c halved cherry tomatoes
2 c chicken broth
1 c milk
1/3 c parmesan cheese

Cook bacon and onion until bacoin is crisp.
Add rice, tomatoes, borth and milk.
Bring to a boil and simmer for 5 minutes.
Stir in cheese, remove from heat and cover for 5 minutes.

Creamy Chicken Rotini

1 lb boneless skinless, cut into 1 inch pieces
1 tbsp oil
1 small green pepper, chopped
1 can stewed tomatoes
3/4 c cheese whiz
300 g rotini pasta, cooked and drained

Cook chicken in hot oil in a lrge skillet.
Add peppers and cook until peppers are tender crisp.
Stir in tomatoes with their liquid; bring to a boil.
Reduce heat to low and simmer for 10 minutes.
Add cheese whiz and stir until completely melted.
Add pasta, mix lightly and cook until heated through.

Beefy One Pot Dinner

1 lb lean ground beef
1 c chopped onions
1 c thinly slice carrots
1 c finely shopped potatoes
1 c water
1 can baked beans
1/2 c bbq sauce
1 c shredded cheese

Brown meat in a large skillet and drain.
Add vegetables and cook for 5 minutes.
Stir in water.
Cover and simmer for 10 minutes until vegies are tender.
Add beans and bbq sauce.
Cook for 5 minutes and add cheese.

Pumpkin Pecan PIe

1 pie shell
1 c pumpkin puree
1/3 c white sugar
1 large egg
1 tsp pumpkin pie spice
2/3 c light corn syrup
1/2 c white sugar
2 large eggs
3 tbsp butter
1/2 tsp vanilla
1 c pecan halves

Preheat oven to 350.
Combine pumpkin, 1/3 c sugar, 1 egg and pumpkin pie spice.
Stir well and spread over the bottom of the pie shell.
Combine corn syrup, sugar, eggs, butter and vanilla.
Stire well and add nuts.
Spoon over pumpkin layer.
Bake for 50 minutes.

Chicken and Pumpkin Lasagna

1 can cream of pumpkin soup
1 c milk
1 tsp vegetable oil
1 pound boneless chicken, chopped
1 jar spaghetti sauce
9 lasagna noodles
1 1/2 mozzarella cheese

In a large bowl, combine milk and soup.
Set aside.
Heat oil in a large skillet, add chicken and saute until done.
Stir in spaghetti sauce and simmer for 15 minutes.
Spoon 1/3 of the meat sauce into a casserole dish.
Cover with 3 uncooked noodles and top with 1/3 of the soup mixture.
Repeat twice.
Spinkle with cheese.
Bale at 400 for 35 minutes.

Sausage Linguine with Ginger Pumpkin Sauce

1 pkg linguine pasta
1 lb sausage
1 onion, diced
1 clove garlic, minced
1 can pumpkin puree
2 tbsp cream
1 tsp ground ginger
1 tsp salt
1/2 tsp pepper

Bring a large pot of water to a boil.
Cook pasta 8-10 minutes.
Combine sausage, onion and garlic in a saucepan.
Cook until sausage is completly browned.
Stir together pumpkin, cream, ginger, salt and pepper in a saucepan.
Add the sausage mixture ans simmer until warmed.
Toss with pasta.

Pumpkin Soup with Blue Cheese and Bacon

2 cans pumpkin
1 qt chicken stock
1 c half and half
1 shallot, minced
1/4 c molasses
2 tbsp butter
1 tsp pumpkin pie spice
1 tsp salt
1/4 tsp cayenne pepper
6 slices bacon
1 c blue cheese

Stir together pumpkin, chicken stock, half and half, shallot, molasses, butter, pie spice, salt and cayenne pepper in a large stock pot on low heat.
Simmer for 10 minutes.
Cook bacon and crumble.
Ladel soup into bowls, top with bacon and blue cheese.

Layered Pumpkin Loaf

1 c canned pumpkin
1 c + 2 tbsp white sugar
1/2 c brown sugar
4 egg whites
1/2 c milk
1/4 c canola oil
2 c flour
1 1/2 tsp baking powder
2 tsp pumpkin pie spice
1/4 tsp salt
1 pkg cream cheese, softened

Preheat oven to 350.
Grease a loaf pan.
Mix pumpkin, 1 c sugar, brown sugar, 3 egg whites, milk and oil in large bowl.
Add flour, baking powder, pie spice and salt.
Stir just until moistened and set aside.
Beat cream cheese with 2 tbsp sugar and 1 egg white until well blended.
Spoon half of the pumpkin mixture into prepared pan.
Spoon cream mixtureevenly over batter.
Cover with remaining pumpkin batter.
Bake for 1 hour.

Leftover Turkey Casserole

1 pkg stuffing mix
1 container sour cream
1 can cream of mushroom soup
1 can cream of celery soup
1 pkg dry onion soup mix
2 cans green beans, drained
2 c cooked chopped turkey

Preheat oven to 350.
Prepare stuffing according to pkg directions.
In a medium bowl, combine sour cream, soups and dry onion soup mix.
Spread green beans in a9 x 13 baking dish.
Top with a lyer of turkey.
Pour soup mixture over turkey.
Top with stuffing.
Bake for 30 minutes.

Turkey Tetrazzini

1 pkg uncooked spaghetti
1/2 c butter
1/2 c all purpose flour
3 c chicken broth
2 c milk
1 2/3 c grated parmesan cheese
2 c chopped cooked turkey

Preheat oven to 350 and lighlt grease a baking dish.
Cook spaghetti as per pakage and place in baking dish.
Melt butter in saucepan, stir in flour.
Mix in chicken broth and milk.
Cook and stir until mixture comes to a boil.
Stir in 1 1/3 c of parmesan cheese.
Mix chicken broth mixture and turkey with spaghetti.
Top with remianing cheese.
Bake for 1 hour until surface is lightly browned.

Leftover Turkey Patties

1 tbsp oil
2 tbsp all purpose flour
1/2 tsp salt
1/8 tsp grouns black pepper
2 c half and half cream
1 c chopped cooked turkey
1 tsp finely chopped onion
1 c bread crumbs
2/3 c crushed cornflakes
1 can cream of chicken soup

Heat oil in a large skillet.
Blend in flour, salt, pepper and 1 c of half and half.
Reduce heatto low and simmer until thick.
Stir in turkey, onion and bread crumbs. Mix well, then shape mixture into 8 small patties and refrigerate for 30 minutes.
Place cornflake crumbs in a shallow dish and place remaing ahlf and half in another shallow dish.
Heat oil in a skillet.
Dip patties in crumbs, then in cream, then in crumbs again.
Brown patties in hot skillet, place in a serving dish and cover with soup.

Turkey Wontons

1 1/2 c cooked turkey, shredded
2/3 c dried cranberries
1/3 c slivered almonds
1/2 c cranberry sauce
1 pkg wonton wrappers
Vegetable oil for frying.

Mix turkey, cranberries, almonds and cranberry sauce in a bowl.
Place 1 tsp of the mixture in the center of each wonton wrapper.
Fold wrappers over filling, moisten edges and press with a fork to seal.
Heat oil in a large skillet.
Fry wontons until golden brown.

Pumpkin Cheesecake

2 pkg cream cheese
3/4 c white sugar
1 can pumpkin puree
1 1/4 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 eggs
1/4 tsp salt
2 prepared pie shells

Preheat oven to 350.
Beat together the cream cheese and the sugar, add the pumpkin puree and the spices.
Beat in eggs one at a time.
Add salt.
Beat until creamy.
Pour into the 2 pastry shells.
Bake for 50 minutes until a knife inserted into the center comes out clean.

Sweet Potato Soufle

3 c cooked and mashed sweet potatoes
3/4 c white sugar
1/3 c butter, softened
2 eggs
1 tsp vanilla
1/2 c milk
1/3 c all purpose flour
1 c packed brown sugar
1 c chopped nuts
1/3 c melted butter

Preheat oven to 350.
Combine mashed sweet potatoes, with white sugar, soft butter, beten eggs, vanilla and milk.
Spoon into 2 quart oven proof baking dish.
Combine flour, brown sugar, chopped nuts and melted butter.
Sprinkle over top of sweet potatoes.
Bake for 30-35 minutes.

Delux Mashed Potatoes

6 large potatoes
1 pkg cream cheese, softened
1/2 c sour cream
3 tsp onion salt
1/4 tsp pepper
1 tbsp chopped chives
1 tbsp butter
paprika

Peel and cube potatoes; plave in sauce pan and cover with water.
Cook over med heat until tender.
Drain.
Mash until smooth.
Stir in cream cheese, sour cream, chives, onion salt and pepper.
Spoon into greased baking dish.
Dot with butter and sprinkle with paprika.
Cover and bake for 35 minutes.

Broccoli Casserole

1 pkg frozen broccoli, thawed
2 tbsp butter
1/4 tsp salt
2 tbsp flour
2 c milk
1 pkg cream cheese
1 c bread crumbs

Preheat oven to 350.
Place broccoli in steamer and cook for 4-6 minutes, until tender but firm.
Melt butter in a large saucepan.
Stir in flour, salt and milk.
Cook until thick and bubbly.
Stir in cream cheese until melted.
Remove from heat and stir in broccoli.
Pour thr broccoli mixture into casserole dish and top with bread crumbs.
Bake for 30 minutes.

Glazed Dijon Carrots

1 pkg baby carrots
1/2 c water
3 tbsp magerine
2 tbsp bown sugar
1 tbsp dijon mustard
1/2 tsp ground ginger
1/4 tsp salt

In a sauce pan, bring carrots and water to a boil.
Cook for 10-12 minutes or until tender.
Drain.
Place carrots in a serving dish.
In saucepan, melt margerine.
Add brown sugar, mustard, ginger and salt.
Cook and stir unril sugar is dissolved.
Pour over carrots and toss to coat.

Apple Crisp

8 c thinly sliced granny smith apples
1/2 c firmly packed brown sugar
2 tsp cinnamon
1/3 c quick cooking oats
1/4 c margerine
10 shortcake cookies, crushed (about 1 c crumbs)

Heat oven to 350.
Toss aplles with 1/4 c brown sugar and 1 tsp of cinnamon.
Spoon into a square baking dish.
Combine oats, remaining brown sugar and cinnamon in a medium bowl.
Cut in margerine with pastry blended until mixture resembles coarse crumbs.
Add biscuit crumbs and mix well.
Spread crumb mixture over apples.
Bake for 30-35 minutes.

Stuffing and Chops Skillett

1 tbsp oil
4 pork chops
2 med apples,peeled and sliced
1 med onion, sliced
3/4 c water
1 pkg stuffing mix

Heat oil in a large skiller.
Add chops and cook for 4-5 minutes per side, until cooked through.
Remove chops from skillet.
Add apples and onions to skillet; cook for 2 minutes.
Add water and bring to a boil.
Stir in stuffing mix; top with chops and cover.
Remove from heat and let stand for 5 minutes.

Sunday Chicken

2 tbsp butter
3 tsp curry powder
1 apple - peeled and finely chopped
1 large onion, diced
1 can cream of chicken soup
1 cup heavy whipping cream
1 tsp salt
1/2 tsp ground pepper
1 tsp paprika
1 whole chicken, cut into pieces

Preheat oven to 350.
In a small saucepan, melt butter.
Add curry powder, apple and onion, saute until onion is translucent.
Add soup and cream and stir together.
Place chicken pieces in a baking dish.
Season with salt, pepper and paprika.
Pour apple cream mixture over chicken and bake uncoverend for 1 1/2 hours.