Bacon Bread

Ingredients:
12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix

Directions:
In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Nutritional Facts:
1 serving (1 each) equals 149 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 621 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.

Crockpot Italian Chicken

Ingredients:
4 Chicken Breasts
1 Packet of Zesty Italian Dressing
1 8 oz. brick of Cream Cheese (softened)
2 Cans of Cream of Chicken soup

Directions:
Cook on low for 4 hours. If the sauce is too thick, add a little milk. Serve over pasta.

3 Envelope Roast

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions:
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Chicken and Dumpling Casserole

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

Ingredients
2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules/bouillon cubes (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Directions:
Preheat oven to 350 degrees.

Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

Bake casserole for 30-40 minutes, or until the top is golden brown.

Cheeseburger Macaroni

12oz elbow macaroni
2 lbs hamburger, browned and drained
16oz box Velveeta (Mexican flavor)
1 cup milk
1/4 cup spaghetti sauce
1/2 tsp garlic powder
salt and pepper, to taste

Cook and drain pasta. Place pasta and hamburger in a greased casserole dish. Heat cheese, milk, spaghetti sauce and seasonings in a sauce pan until warm and mixed well. Pour over pasta and meat. Stir until combined. Cover and cook for 20 minutes in a 350 degree oven.

http://lynn-southernwithatwist.blogspot.com/2012/09/cheeseburger-macaroni.html

Spaghetti Pie

Filling:
3 eggs, beaten
1 cup sour cream
1/2 cup Parmesan Cheese
1 cup Mozzarella Cheese
1 lb Spaghetti Noodles, cooked and cooled

Mix eggs, sour cream and cheeses well. Toss in noodles. Place in a greased 13X9 casserole dish.

Sauce:
1 1/2 lbs Ground Chuck, seasoned with salt, pepper and garlic powder, browned and drained
1 - 24oz can Spaghetti Sauce, your choice
1 - 12oz can diced tomatoes, drained
1/2 tsp basil
1/4 tsp oregano
salt, pepper and garlic powder, to taste

Combine the above ingredients and simmer 15 or 20 minutes. Cool and top the noodle mixture with the sauce.

Top with an additional 1 1/2 cups Mozzarella Cheese and 1/2 cup Cheddar Cheese.

Bake at 350 degrees for about 30 minutes or until golden brown and bubbly.

Slice and serve... maybe with some toasty garlic bread!

http://lynn-southernwithatwist.blogspot.com/2012/09/spaghetti-pie.html

8 Can Taco Soup

Ingredients:
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (12.5 oz.) can white chicken breast, drained
* You could use shredded rotisserie chicken meat if you want a meatier soup, I will do this next time.
1 (10.75 oz.) can cream of chicken soup
1 (10 oz.) can green enchilada sauce
1 (14 oz.) can chicken broth
1 packet taco seasoning

Directions:
1. Mix all ingredients together in a large pot.
2. Heat until warm, stirring occasionally. ( this took me 15 minutes MAX on the stove )
3. Serve with tortilla chips. Garnish with sour cream, cheese, cilantro, red onions etc.

http://doingitlikemartha.wordpress.com/2013/02/06/69/