Just Recipes

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Just Recipes

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Cheesy Potatoes

1 bag         Hash Brown Potatoes

1 can         Cream of Chicken Soup

1 Med.      Onion

2 cups      Shredded Cheddar Cheese

2 cups      Sour Cream

2 cups      Lays Potato Chips – finely crushed

1/4 cup    Butter – melted

Directions

  • Preheat oven to 350 degrees
  • Coat 13×9 baking dish with cooking spray
  • In a large bowl mix soup, sour cream and cheese
  • Place hash browns in casserole dish (salt/pepper to taste)
  • Grate onion and mix into hash browns
  • Add soup/sour cream/cheese mixture to potatoes and mix thoroughly
  • Bake for 45 minutes – remove from oven
  • Sprinkle crushed potato chips over the top and pour melted butter over crushed chips
  • Return to oven for 15 minutes or until chips are browned
  • Remove from oven, let stand 5 minutes – Serve

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Cinnamon French Toast Bake

http://www.pillsbury.com/recipes/cinnamon-french-toast-bake/e710db37-7d40-4bba-b63e-e6e4ad81ae81/

Ingredients
¼ cup      LAND O LAKES® Butter, melted
2 cans      Pillsbury® refrigerated cinnamon rolls with icing (12.4 oz. each)
6               LAND O LAKES® Eggs (I used 4)
½ cup      Heavy whipping cream
2 tsp        Ground cinnamon
2 tsp        Vanilla
1 cup       Fisher® Chef’s Naturals® Chopped Pecans
1 cup       Maple syrup (I omited)

Garnish
Icing from cinnamon rolls
Powdered sugar
½ cup maple syrup, if desired

Directions:

  • Heat oven to 375°F. Pour melted butter into ungreased 13×9-inch (3-quart) glass baking dish.
  • Separate both cans of dough into 16 rolls; set icing aside.
  • Cut each roll into 8 pieces; place pieces over butter in dish.
  • In medium bowl, beat eggs.
  • Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces.
  • Sprinkle with pecans
  • Drizzle with 1 cup syrup
  • Bake 20 to 28 minutes or until golden brown.
  • Cool 15 minutes.
  • Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
  • Drizzle icing over top; sprinkle with powdered sugar.
  • If desired, spoon syrup from dish over individual servings.
  • Serve with the additional 1/2 cup maple syrup.

*This recipe is easy to cut in half using an 8×8 baking dish

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Cube Steak

What You’ll Need:

4              Cube steaks

1 Cup      Bread Crumbs

1 Cup      Flour

2              Eggs whisked with a little water

2 pkts.    McCormick’s Beef Gravy

4 tbsp.    Butter

1               Onion cut in half and sliced

Directions

  • Dredge cutlets in flour – egg – bread crumbs
  • Melt Butter in pan
  • Add cutlets – brown cutlets 5 minutes on each side
  • Drain grease
  • Mix gravy according to package directions
  • Return cutlets to pan
  • Pour gravy over cutlets
  • Add onions
  • Bring to a boil and simmer for 45 minutes

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Mac-n-Cheese I

What You’ll Need:

Pasta

8 oz. Uncooked dried elbow macaroni (about 2 cups dry)

Sauce

1/4           Cup Butter

2 Tbsp.    All-purpose flour

2 Cups     Half & Half or milk

1 8 oz.      Package cream cheese, softened

2 Tsp.      Country-style Dijon mustard

1/2 Tsp.   Salt

1/4 tsp.    Pepper

½ lb.        Deli American Cheese – Sliced (I use Land O Lakes)

Directions

  • Heat oven to 400°F
  • Cook macaroni according to package directions. Drain.
  • While macaroni is cooking, melt 1/4 cup butter in 3-quart saucepan until bubbly; stir in flour.
  • Cook over medium heat, stirring occasionally, until smooth and bubbly (about a minute).
  • Add half & half, cream cheese, mustard, salt and pepper.
  • Continue cooking, stirring occasionally, until sauce is thickened (can take up to 5 minutes)
  • Stir in cooked macaroni and American cheese.
  • Spoon into an ungreased 2-quart casserole.
  • Bake for 30 minutes or until heated through.
  • Let stand for 5 minutes – Serve

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TACO STROGANOFF

Taco Stroganoff 

http://www.food.com/recipe/taco-stroganoff-255665?soc=pinterest

Ingredients

    • 1 small onion, chopped
    • 1 lb ground beef
    • 1 (1 1/4 ounce) envelopes taco seasoning mix
    • 1/2 cup water
    • 1 (14 1/2 ounce) cans corn, drained ( use type with diced peppers)
    • 1 (8 ounce) packages cream cheese ( chives and onion flavor)
    • 1 cup shredded cheddar cheese
    • 8 ounces egg noodles, cooked and drained

Directions

  • Cook onions and ground beef in large saute pan until beef is browned.
  • Drain fat.
  • Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes.
  • Add cream cheese and cheddar; cook until it heated through and cheese melts.
  • Serve over noodles or toss with noodles.
  • Serve with a salad (Next time I’m going to make my sweet cornbread with it too!)
  • ENJOY!!

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Tasty Nacho’s

Tasty Nacho’s

What You’ll Need:

1.25 – 1.5 lbs. Ground Round

1 Packet Taco Seasoning

3/4 cups Water

1 Cup Shredded Cheese

1 Can Traditional Refried Beans

1 Cup Thick n Chunky Salsa

1-4 oz Can Chopped chili peppers

1 Bag Restaurant Style Tortilla Chips

1 Cup Sliced green onions

1 Cup Diced tomatoes

Sour Cream

Directions

  • Brown ground beef – drain
  • Return to pan and add taco seasoning and water
  • Bring to a boil, reduce heat, simmer about 10 minutes until thickened
  • Turn on broiler
  • Place rack close to broiler
  • Line a large baking sheet with aluminum foil
  • Spread tortilla chips over the baking pan
  • Spread the  meat mixture over the tortilla chips
  • Drop small spoonful’s of refried beans all over the chip/meat mixture
  • Spread salsa over the bean/meat/chips
  • Spread chili’s over salsa/bean/meat/chips
  • Spread cheese over entire top of nacho’s
  • Broil until cheese is melted
  • Garnish with tomatoes, green onions (anything you like)
  • Serve

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2 thoughts on “Just Recipes

    • Hi Alexandria, I wanted to make it easier for people to be able to just find the recipes, unfortunately the process of going back through all my blogs and setting them up just the recipe only is time consuming so for now this page is a work in progress. As for the spaghetti sauce….hopefully you should be able to see that post now. Have a great day!

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