Dinner Bell!! - Italian Layer Bake

My kids just devoured this! And I thought it was similar to a Monte Cristo.

Go here for the original recipe! (I didn't have salami and left out the peppers for my kids.;))

Dinner Bell! - Chicken Broccoli Supreme

Chicken Broccoli Supreme

It's not low fat and I don't care...cause it's that good.

Head on over here for the recipe!

Pretend it's Wednesday & this is Dinner Bell!

This week totally got away from me and I missed Dinner Bell! Wednesday!

So, to make up for it I'm treating you with something sweet...on Friday.:)

Do you love snickerdoodles? Do you like them soft and chewy? How about in a super easy and yummy bar form?!

Go here for this tried by me (Cathy) and true recipe!

Dinner Bell! - Breakfast for dinner...Amish Breakfast Casserole

Amish Breakfast Casserole
from the kitchen of Cathy Cordero

Ingredients
* 1 pound sliced bacon, diced (Haven't tried w/ bacon yet. I used precooked diced ham)
* 1 medium sweet onion, chopped (Did NOT use a whole onion!)
* 6 eggs, lightly beaten
* 4 cups frozen shredded hash brown potatoes, thawed
* 2 cups shredded Cheddar cheese
* 1 1/2 cups small curd cottage cheese
* 1 1/4 cups shredded Swiss cheese (Didn't have on hand so I just used more cheddar.)

Directions

1. In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.

2. Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

April's GNO Dessert Recipe

Pineapple Cake 

From the kitchen of Susan Duncan

1 box yellow cake mix

1 20oz can crushed pineapple (do not drain juice)

3 eggs

Thoroughly combine and mix all ingredients together.   Bake at 350 degrees for 30 minutes in a 9x13 pan.  Top with cool whip and maraschino cherry.

March GNO's Recipe - Pink Lemonade Cupcakes

Pink Lemonade Cupcakes

From the Kitchen of Nikki Hughes

Cupcakes:

1 box white cake mix

¾ cup frozen pink lemonade concentrate

½ cup water

1/3 cup vegetable oil

4 egg whites

Icing:

6 cups confectioners’ sugar

2 sticks unsalted butter @ room temperature

¼ cup frozen pink lemonade concentrate

2 pinches salt

Preheat oven to 350 degrees & line 24 muffin tins with liners.  (silver or Reynolds StayBrite baking cups work nice).  Combine all of the cake ingredients in an electric mixer and begin by mixing on low for 30 seconds, then increase the speed to medium for another minute.  Divide the batter evenly, filling the liners about 2/3 full.  Bake cupcakes for about 25 minutes, or until a toothpick comes out clean.  Allow cupcakes to cool.  Make frosting by combining all the ingredients and mixing until frosting is light and well combined.

Dinner Bell! better late then never...Chicken Fettucine

Chicken Fettuccine
from the kitchen of Rhonda Blair via Cathy Cordero ;)

Ingredients

2/3-1 cup butter depending on taste (but truthfully I'm pretty sure I use 2 whole sticks:))
1 onion sliced
2 Tbsp Basil
1 tsp fresh garlic
salt & pepper

~combine in a large casserole dish (bigger than a 9x13) & melt in a 350 degree oven until onions are brown (about 15-20 mins)

~Add 
1/4-1/2 tsp crushed red pepper
1 chicken bouillon cube

~Place 4-6 chicken breasts (I like to use the frozen chicken tenders from Costco (use more than 4-6) since they cook faster.) in dish and cook at 375 degrees for about 45 mins turning 2-3x.

~Cook 1 pound of fettuccine noodles separately. Drain & mix into dish with the finished chicken (cut up). 

*Most times I add a can of drained corn as well.

Dinner Bell! - Pulled Pork Sandwiches

Pulled Pork Sandwiches
from the kitchen of Cathy Cordero via Meredith


1 cup ketchup
1/4 cup brown sugar
4-5 cloves garlic, chopped
3/4 tsp dried sage
1/2 tsp dried oregano
1 tsp sea salt
1/2 tsp pepper
3-5 lb boneless pork shoulder
hamburger buns or hoagie rolls
barbeque sauce (Sweet Baby Ray's is our favorite!!!)
coleslaw (optional)

In the crock-pot, mix ketchup, brown sugar, garlic, sage, oregano, salt and pepper. Trim fat from pork and cut in half. Add meat to crock-pot and turn to coat all sides with ketchup mixture. Cover and cook on low until very, very tender. About 8 hours on low; 6 hours on high. Transfer pork to a large bowl. Using two forks, pull meat apart until shredded. Pour juices from crock-pot over pork to moisten. Spoon onto buns or rolls. Add barbeque sauce and/or coleslaw if you're from the South. So delicious.

Dinner Bell! - Chicken Pot Pie

Apparently our very own Sarah Moore knows how to make a mean (and by that, I mean delicious) pot pie. Lauren Bain passed on the "how to" she got from Sarah...yummmmm!


Chicken Pot Pie
from the kitchen of Sarah Moore

I use the pre-made Pillsbury Pie Crusts. I put the bottom one into the pie pan and pre-bake it.

Microwave a potato until it's soft. Then peel it and cube it. Place the potato cubes into the pie pan on top of the crust.

Cut up and saute a chicken breast or two and then add that to the pie.

Fill the rest of the pie with frozen mixed veggies.

Then I make the sauce by combining the below ingredients in a sauce pan, stirring constantly until it's thickened. Pour the sauce over everything in the pie until it's completely full. Sometimes I end up with a little more sauce then I need but try to fit as much of it in as I can.

Ingredients for the sauce
1 cup milk
1 can chicken broth
1 1/2 tsp boullion
1/2 tsp poultry seasoning
1 tsp parsley
1/4 tsp onion powder
1/4 tsp pepper
1/4 tsp thyme
1/2 tsp garlic powder
3 tablespoon flour

Then add the other pie crust to the top and bake at 350 until crust is golden and insides are bubbly. I place a cookie sheet under the pie when I bake it as it tends to spill out.

Dinner Bell! - Stuffed Pepper Soup

The hubby and I are on Weight Watchers and I made this the other night and have to say it is a keeper! Even the kids ate it! I used ground turkey in ours but I'm sure ground beef is just as delicious.

Go here for the recipe!

Dinner Bell! - best broccoli of your life

I had so many requests for this recipe after I posted on Facebook that my husband raved about it and asked for it every night that I decided it should be our next Dinner Bell post...even if it is a side dish.:)

*I did not use the pine nuts or fresh basil and it was still amazing!!

Parmesan-Roasted Broccoli

from the kitchen of Food Network's Barefoot Contessa

Ingredients

• 4 to 5 pounds broccoli
• 4 garlic cloves, peeled and thinly sliced
• Good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons pine nuts, toasted
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet panlarge enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoonsolive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Dinner Bell!! - Slow Cooker Honey Sesame Chicken

Found this on Pinterest and it is DEFINITELY a keeper. The whole family loved it!

Slow Cooker Honey Sesame Chicken
from the kitchen of www.sixsistersstuff.com 

Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions: 
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.

Dinner Bell!! - Ravioli Casserole

Ravioli Casserole

from the kitchen of Nikki Hughes

Makes in a 9 X 13 pan, split if desired.

1 jar spaghetti sauce

2 cups small curd cottage cheese

2 ½ cups shredded mozzarella

¼ cup parmesan cheese

1 ½ - 2 pounds cheese ravioli

Cook ravioli according to package directions, drain.  Spread ½ cup of the spaghetti sauce on the bottom of an ungreased casserole dish.  Layer ravioli, mozzarella, cottage cheese and sauce in two layers.  Top with parmesan cheese.  Wrap with foil and freeze.

To Serve:  Thaw.  Bake uncovered at 350 degrees for 35 to 40 minutes.  Let stand for 5 minutes before serving.

December GNO Recipes!

Chocolate Sour Cream Peppermint Cupcakes

From the Kitchen of Nikki Hughes

1 box dark chocolate cake mix

1 1/4 cup water

3 large eggs

1/3 cup vegetable oil

1/2 cup sour cream

1/4 cup unsweetened cocoa powder

1 teaspoon peppermint extract

1. Preheat oven to 350º F. Line muffin tins with paper baking cups.  (Silver would be nice, available at Wal-Mart).  In large mixing bowl, combine cake mix, water, eggs, vegetable oil, sour cream, cocoa powder and peppermint extract. Beat on low speed until batter is moist. Increase speed to medium and beat 2 more minutes.

2. Fill muffin cups three-quarters full. Bake 18 to 20 minutes, or until cupcakes spring back to the touch. Cool completely on wire racks. Makes 24 cupcakes.

3.  Provide 2 cans of whipped vanilla frosting to be frosted at the church.

No Bake Chocolate Peanut Butter Pretzel Bars

From the Kitchen of Amanda Acker

•  2 cups creamy peanut butter, divided

•  3/4 cup (1 1/2 sticks) butter, softened

•  2 cups powdered sugar, divided

•  4 cups (roughly ½-inch pieces), broken small pretzel twists, divided

•  2 cups (12-oz. pkg.) chocolate chips, divided

LINE 13 x 9-inch baking pan with foil leaving an overhang on two sides. Lightly spray foil with nonstick cooking spray.

BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. Stir in remaining 1 cup powdered sugar, 3 cups pretzel pieces and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

MICROWAVE remaining 1 1/2 cups morsels and 3/4 cup peanut butter in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread chocolate layer evenly over powdered sugar mixture. Sprinkle with the remaining pretzel pieces, pressing down lightly. Refrigerate for at least 3 hours or until firm. Lift from pan; peel off foil. Cut into 60 pieces. Store in covered container in refrigerator.

Holiday Hug Pretzels

From the Kitchen of Lori Connelly

1 bag of waffle pretzels (square)

1 bag of holiday M&Ms

1 bag of Hershey Hugs

1.            Preheat oven to 200 degrees.

2.            Line baking sheet with parchment paper or aluminum foil.  Lay however many pretzels you want to make on the sheet.

3.            Unwrap Hugs and place one on each pretzel.  Stick in the oven (about 4 or 5 minutes) until the Hug begins to melt but not cook.

4.            While the Hug Pretzels are in the oven, get your M&M’s out and ready because you will have to work fairly quickly after they come out of the oven.

5.            Remove Hug Pretzels from oven and gently press a red or green M&M down on each one. (The Hug should flatten out when you press the M&M in it.  If it is not flattening out, place the Hug Pretzels back in the oven for 30 more seconds.)

6.            Let the Holiday Hug Pretzels cool completely and let the chocolate set for about 1 hour.  Enjoy!