Servings 4-6

INGREDIENTS:

Make certain to drain the canned tomatoes very well before using, if your not a lover of tomatoes you may omit, adding in some cooked chopped chicken makes this a complete meal

1-2/3 cups uncooked elbow macaroni

1  (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1 cup light cream OR milk

1/2 teaspoon ground mustard powder

1 teaspoon garlic powder

1 teaspoon hot pepper sauce, or to taste

6 ounces shredded cheddar cheese

1/4 cup finely chopped yellow onion

1 (14 ounce) can diced tomatoes, very well drained

6 tablespoons dry bread crumbs

2-1/2 tablespoons melted butter

To freeze casserole; prepare recipe as stated but do not bake,  cover with plastic wrap then freeze until frozen then wrap completely in foil, when ready to use thaw in refrigerator overnight, remove all wrapping then bake 350 degrees F for 25-35 minutes or until hot

Servings 8-10

INGREDIENTS:

(10 ounce) package frozen chopped spinach (cooked according to package directions then hand squeezed dry to remove excess moisture)

4 cups cooked and cooled white OR brown rice

1/3 cup melted butter

2-1/2 cups shredded cheddar cheese OR Swiss cheese

3/4 cup fresh grated Parmesan cheese, or to taste, more to sprinkle on top before baking)

1/3 cup finely chopped chopped yellow onion (or 1 small onion)

2 garlic cloves, minced OR 1 to 1-1/2 teaspoons garlic powder

4 large eggs, lightly beaten

1-1/4 cups milk (or can use light cream)

1/2 teaspoon cayenne pepper, optional or adjust to taste

salt and fresh ground black pepper, to taste

shredded mozzarella cheese, optional  and to add on the last 5 minutes of baking

INSTRUCTIONS:—————————————————-

Set oven to 350 degrees F.

Generously grease a 13 x 9-inch baking dish.

In a large bowl combine all ingredients with a wooden spoon, mixing very well to combine.

Season with salt, pepper and cayenne to taste.

Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.

Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).

If desired immediately top with mozzarella cheese and allow to melt.

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

This may be made up to 2 days ahead covered and refrigerated until ready to serve, allow to sit at room temperature for 30 minutes before serving

Servings 10-12

INGREDIENTS:

2 (8-ounce) packages cream cheese, softened

1/2 teaspoon cayenne pepper, or adjust to taste

2 tablespoons olive oil

1 garlic clove, minced (can use more)

2 tablespoons fresh lemon juice

1 (4.25-ounce) can chopped black olives

1/2 cup chopped pimiento-stuffed olives

salt and fresh ground black pepper, to taste

crackers or pita chips

INSTRUCTIONS:—————————————

Stir together first 5 ingredients until smooth and well blended.

Mix in olives, then season with salt and pepper.

Serve with crackers.

You will also find this recipe on Recipezazz.com

Oven roasting brings out the intense tomato flavor, this is wonderful with red ripe summer’s garden tomatoes and fresh basil

You may use as many tomatoes as you like

Also see my Roasted Cherry Tomatoes

INGREDIENTS:

8 plum tomatoes (about 2 pounds)

2 -3 tablespoons chopped fresh basil (or about 1 teaspoon dried, fresh is better to use for this)

2 -3 tablespoons olive oil

2 -4 garlic cloves, minced (or to taste)

salt and fresh ground black pepper

freshly grated Parmesan cheese, optional

INSTRUCTIONS:—————————————-

Set oven to 375 degrees.

Prepare an 11 x 7-inch glass baking dish.

Core the inside of the tomatoes

Cut in half lengthwise.

Place in a bowl then add in basil, olive oil, salt and pepper; toss to coast well.

Arrange the tomatoes in the baking dish (cut-side up) and bake for about 1 hour, or until softened to desired texture.

If desired, sprinkle with grated Parmesan cheese before serving.

These will keep for one week in the refrigerator but don’t worry after a few days you’ll be making more!

Yield 4 cups

INGREDIENTS

1 1/2 cups rice vinegar

1-2 serrano chilies, halved and seeded (use 1 for milder flavor)

1 small onion, sliced

1 (1-inch) piece fresh ginger, peeled and cut into thirds

1/4  to 1/3 cup sugar (or to taste)

1 tablespoon kosher salt

1/2 teaspoon crushed pepper flakes (can use more)

3 medium zucchini, cut into 1/4-inch slices

INSTRUCTIONS:————————————-

In a medium saucepan, combine the vinegar, 1/2 cup water, chilies,onion,  ginger, sugar, and salt; bring to a boil and simmer until the sugar and salt dissolve, about 2 minutes.

Remove from heat, then add the red pepper flakes and let sit for 15 minutes.

Place the zucchini slices in a large bowl.

Pour in the vinegar brine and let sit at room temperature for 1 hour, stirring occasionally, then refrigerate.

Posted on recipezazz.com

Yield one 12-inch pizza

INGREDIENTS:

1 prebaked 12-inch pizza crust

2 tablespoons butter

oil, as needed

1 teaspoon sugar

3 jumbo onions, sliced in half then thinly sliced

3 garlic cloves, minced

2 teaspoons dried Italian seasoning

1/2 teaspoon cayenne pepper

salt and fresh ground black pepper, to taste

2-1/2  cups shredded cheddar cheese (can use more)

1/2 cup freshly grated Parmesan cheese

INSTRUCTIONS:—————————————————

In a large skillet saute onions with garlic, Italian seasoning and cayenne in 1 teaspoon sugar,  2 tablespoons butter and oil until golden brown about 20 minutes (use enough oil to coat the bottom of the skillet).

Season with salt and black pepper to taste.

Spread onions on top of the partially baked pizza crust (add on the oil from the skillet also).

Top with shredded cheddar cheese, then top with Parmesan cheese

Bake at 400 degrees F for 15-18 minutes or until golden brown.

Serve warm.

You will also find this recipe on Recipezazz.com

This is even better the next day so I suggest making it a day ahead

Servings 6

INGREDIENTS:

2 cups fresh corn kernels (about 4 ears, grilled corn even better to use)

1 roasted red bell pepper, chopped

2 small red ripe plum tomato, seeded and chopped(or one large)

1 green onion, finely chopped

2 tablespoons finely chopped fresh flat-leaf parsley(or can use cilantro)

1/2 to 1 jalapeno pepper seeded and finely chopped

2 teaspoons grated lime rind

2 tablespoons fresh lime juice

2 tablespoons olive oil

1 garlic clove, minced

1/2 teaspoon ground cumin, or to taste

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————————-

Combine first 7 ingredients in a large bowl.

Combine remaining 4 ingredients in a small bowl, stirring with a whisk.

Drizzle lime juice mixture over corn mixture, and toss well.

Season with salt and pepper to taste

Chill at least 4 hours or more before serving.

Toss again before serving