family favorite recipes 2019

Directions

Put the butter in a microwave-safe bowl and melt it in the microwave. Add 1 cup brown sugar and stir until combined. Pour the mixture evenly over the bottom of 9x13–inch baking dish. In a large bowl, whisk eggs, milk, 1 tablespoon powdered sugar, and vanilla. Place toasted bread in a single layer in the dish so that it covers the bottom. Pour half the egg-milk mixture over the entire layer of toasted bread. In a small bowl, combine the 3 tablespoons of brown sugar and 2 teaspoons of cinnamon. Sprinkle half the mixture over the layer of toasted bread. Arrange the second layer of bread and pour the rest of the egg-milk mixture over the bread. Sprinkle on the rest of the sugar and cinnamon. Cover the baking dish with aluminum foil and place in the refrigerator overnight. In the morning, preheat the oven to 350º F. Place the baking dish on the counter while the oven is preheating. When the oven is heated, cover the baking dish with aluminum foil and place it in the oven. Bake for 30 minutes. Remove the foil and bake for 15 minutes more or until the top is crispy and golden brown and the inside is soft. Sprinkle with powdered sugar. Serve with maple syrup.

Directions

In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil, and water. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 5-10 minutes; set aside. In a large bowl, combine flank steak and cornstarch. Heat ½ cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel–lined plate; discard excess oil. Add beef and soy sauce mixture to the saucepan over medium heat and cook until the sauce thickens, about 2-3 minutes. Top with green onions. Serve immediately.

Directions

Preheat the oven to 375º F. Combine spinach, artichoke hearts, and pesto and mix well. In a separate bowl, combine Alfredo sauce and chicken broth. Spread ⅓ of the Alfredo sauce on the bottom of a 9x13–inch baking dish. Top with half the spinach mixture. Place half the ravioli in a single layer over the spinach. Repeat layers again. Finish with the remaining Alfredo sauce. Bake uncovered for 30 minutes. Sprinkle with cheese and bake at 450º F for 3-5 minutes.

Directions

In a large slow cooker (about 6 quarts), add the enchilada sauce, tomatoes, chili beans, black beans, corn, uncooked chicken breasts, chicken stock, and all of the seasonings. Stir well. Cover and heat on high for 3-5 hours or low for 5-8 hours until the chicken shreds easily. Remove the chicken from the slow cooker to a bowl. Using two forks, shred the chicken. Cut the cream cheese into small cubes and put them in the slow cooker. Stir well and cover. Place the shredded chicken in the slow cooker. Stir and cover. Cook on high until all the cream cheese is melted. Stir. Serve with desired toppings.

Directions

Cook and drain the pasta. Coat a frying pan with cooking spray. Cook the chicken tenders and cut them into small pieces. Spray a stock pot with cooking spray for easier cleanup. Melt the butter in the pot. Add the Velveeta^®, Rotel, soup, milk, Sriracha, and cumin and stir until the Velveeta^® is melted and smooth. Add the chicken and pasta and toss together. Add salt and pepper to taste. Coat a casserole dish with cooking spray and put the chicken-spaghetti mixture in it. Top with grated cheese, bread crumbs, and red pepper. Cook at 350º F for about 30 minutes or until the cheese is bubbling and the bread crumbs brown slightly.

Directions

Using a large pot, heat the olive oil over medium-high heat. Add the mushrooms, onions, and garlic and season with salt and pepper. Cook until the onions are translucent. Add the ground beef, cooking until browned. Stir in the smoked paprika. Add the beef stock and noodles. Stir and cover with a lid. Simmer for 15 minutes. Mix the cornstarch with enough water to make a slurry. Reduce the heat, add the slurry, and stir constantly until thickened. Add the sour cream and stir. Add salt and pepper to taste. Garnish with parsley.

Directions

Preheat the oven to 350° F and cover a baking sheet with parchment paper. Mix together chicken, sauce, cheese, and seasonings in a large bowl. Gently roll out the crescent roll dough. Spread the meat mixture on the crescent roll dough, stopping ½ inch from the edge. Roll up the dough and meat mixture from one end to the other. Cut into one-inch–wide slices and place them on the baking sheet. Bake for 20 minutes or until golden brown and puffy. Garnish with green onions and serve with ranch dressing for dipping.

Directions

Preheat the oven to 350° F. Cut the apples into eight equal slices. Unwrap the crescent rolls and separate the triangles. Place a slice of apple on each triangle of dough on the wider side and roll up the dough into a croissant shape. Butter a 13x9–inch baking dish. In a separate bowl, combine the butter, cinnamon, sugar, and vanilla; mix until you get a liquid mixture without lumps and pour over the rolls. Pour Mountain Dew® between the rolls (but not over them) and bake for 35-45 minutes or until they become golden brown. Serve immediately with ice cream.

Directions

Brown ground beef and chicken sausage in separate skillets and then drain. Put olive oil in a soup pot and turn on to medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Add diced tomatoes, the chicken sausage, and ground beef to the pot and stir. Add marinara, water, and chicken broth and bring to a boil. Add uncooked pasta and stir. Cook 8-10 minutes. When the noodles are tender, remove the pot from the heat and stir in cottage cheese.

Preheat the oven to broil on high. Mix together butter, garlic salt, dried parsley, and oregano. Cut a bowl-like shape out of the center of the bread to make bowls and spread garlic butter all around the inside. Broil on a cookie sheet for 2-3 minutes, watching it carefully until browned. Remove from the oven and fill with the pasta and meat mixture. Garnish with desired toppings such as mozzarella cheese and fresh parsley.

Directions

Preheat the oven to 350° F. Line the bottom of the broiler pan with foil for easy cleanup. Pour the milk over the bread, allowing it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan cheese, salt, pepper, and parsley in a large mixing bowl. Pour in beaten eggs. With clean hands, mix the ingredients until combined. Form the mixture into a loaf shape on the broiler pan. Lay bacon slices over the top, tucking ends under the meatloaf. To make the sauce, combine ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Spread ⅓ of the mixture over the top of the bacon. Bake for 45 minutes. Remove from the oven and spread ⅓ of the sauce over the top. Return to the oven and bake for 15 additional minutes. Slice and serve with the remaining sauce.