Baked Penne

1 lb. Penne Pasta
1 onion (optional)
1 lb. Ground beef
2 jars Spaghetti Sauce
8 slices Sliced Provolone
1 1/2 c. Sour cream
1 16-oz Cottage Cheese
8 oz. Shredded Mozzarella
2 T. Grated Parmesan
Boil Pasta according to package. Fry hamburger with onion, drain. Add Spaghetti sauce and pasta to meat and onion, stir well. Put 1/3 of mixture in 9X13 pan. Layer provolone cheese then sour cream blended with the cottage cheese on top. Add another 1/3 layer pasta then add mozzarella, then pasta sprinkle Parmesan on top. Bake 350 degrees for 30 min.

SOUR CREAM ENCHILADAS

Jessica S.

1 lb. chicken cooked and shredded
2 pkgs flour tortillas
1 family size can cream mushroom soup
16 oz. sour cream
4 oz can diced green chiles
2 cups grated cheese

combine soup, sour cream, and green chiles. place about 1 TBS chicken and 1 tsp soup mix in tortilla and roll. repeat for rest of tortillas placing them in shallow casserole dish. cover with remaining sauce and cheese. Bake at 350 fr 25 minutes.

can substitute 1 lb ground beef or 1 large can re-fried beans for chicken.

Avacado Dipping Sauce

Jennifer S.

1 avocado, peel, seed, chop
juice from 1 lime
1 cup fat-free sour cream
½ cup medium-hot picante sauce
⅓ cup finely chopped cilantro
1 tablespoon grated onion
½ very finely chopped jalapeno chile

Whirl in a blender or food processor.

Yummy Bean Dip

Summer S.

1 can re-fried beans (16 oz)
1 cup sour cream
1 cup shredded cheese (I like cheddar jack)
1 envelope taco seasoning

Heat beans in saucepan over medium heat 1- 2 mins. Add remaining ingredients and bring to a simmer. 5- 10 mins. Serve with Fritos, on layered dips or on ultimate nachos.

Quick Chicken Quesadillas

Jennifer S.

2 lbs of shredded chicken or 2 12.5-oz can chicken, drained
6-oz shredded cheese (cheddar, Monterrey-Jack, Mexican blend). Your choice. I always use WAY more cheese!
2 TBS Taco seasoning (or from envelope)
4 green onions, thinly sliced with green parts
12 6" flour tortillas
salsa, sour cream, and guacamole (optional)

Mix chicken, cheese, taco seasoning and onions together in a bowl.
On 6 tortillas divide the mixture up and spread to the edges. Cover with remaining tortillas.
Heat a non-stick pan to med-high. Place assembled tortillas in pan (one at at time, turning once) until both sides have been browned lightly, and crispy.
Cut into wedges and serve with salsa, sour cream, and guacamole.

El Dorito Casserole

Sara P.

1 and 1/2 lbs of hamburger
1 can chopped olives OPTIONAL
1 can diced chilies
1 large cottage cheese
1 large sour cream
1 can tomato soup
1 packages of taco seasoning
2 bags of Doritos (your favorite flavor)Large Grab Bag size or one regular bag

Combine cooked hamburger, tomato soup,olives,and taco seasoning in pan.
Combine sour cream,cottage cheese,green chilies,dash of garlic salt in a bowl.
Crush bag(s) of Doritos
In casserole dish layer doritos on bottom,then a layer of hamburger mix,then layer of cottage cheese mix,repeat.
Top with dorito chips and cheese.
Cover with foil.
Bake 375 for 25 to 30 min. Remove foil and bake an additional 5 min to make top crisp.
Enjoy!!

Beef and Bean Burrito Skillet

Jennifer S.

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1 can (19 oz.) kidney beans, rinsed
1 cup Thick 'N Chunky Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
1 cup Mexican Style Finely Shredded Four Cheese
1/3 cup Sour Cream
1 large green onion, chopped

BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.

Top with your favorite Mexican-style toppings, such as shredded lettuce, chopped tomatoes and/or chopped avocados, just before serving.

Buffalo Chicken Wing Soup

Jennifer S.

Love buffalo chicken wings? This easy crock pot recipe has the same zippy flavor. This spicy chicken soup recipe is very popular with friends and family. It's bound to receive compliments.

* 6 cups milk
* 3 cans (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 3 cups shredded cooked chicken (about 1 pound)
* 1 cup celery, diced (Optional)
* 1 cup (8 ounces) sour cream
* 1/4 to 1/2 cup hot pepper sauce. More or less to your taste.
* blue cheese crumbles (Optional)

Combine all ingredients in a crock pot, except for blue cheese. Cover and cook on low for 4 - 5 hours.
Serve topped with blue cheese crumbles.

Slow-Simmered Chicken Rice Soup

Jennifer S.

1/2 cup uncooked wild rice
1/2 cup uncooked regular long-grain white rice
1 tablespoon vegetable oil
5 1/4 cup Chicken Broth
2 teaspoon dried thyme leaves , crushed
1/4 teaspoon crushed red pepper
2 stalk celery , coarsely chopped (about 1 cup)
1 medium onion , chopped (about 1/2 cup)
4 skinless, boneless chicken breast half (about 1 pound), cut into cubes
sour cream (optional)
Chopped green onion (optional)

Stir the wild rice, white rice and oil in a 3 1/2-quart slow cooker. Cover and cook on HIGH for 15 minutes.

Stir the broth, thyme, red pepper, celery, onion and chicken in the cooker. Reduce the heat to LOW. Cover and cook for 7 to 8 hours or until the chicken is cooked through.

Serve with the sour cream and green onions, if desired.

Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.

Time-Saving: Speed preparation by substituting 3 cans (4.5 ounces each) Chicken Breast in Water, drained, for the skinless, boneless chicken breast halves.

Chili con Carne

Jennifer S.

2 medium onions, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
1-1/2 lb. lean ground beef, browned and drained
1 can (28 oz.) whole peeled tomatoes in tomato sauce, undrained, cut up
1 can (19 oz.) red kidney beans, drained
1 can (14-1/2 oz.) beef broth
1 can (6 oz.) tomato paste
2 Tbsp. chili powder
2 tsp. dried oregano leaves
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. crushed red pepper
6 cups hot cooked rice
1 cup Shredded Cheddar Cheese
1 cup Sour Cream

Add all except rice, cheese and sour cream to crock pot. Stir, cover and set on low for 3-5 hours or high for 1 1/2 - 2 1/2 hours.
Remove lid for last 30-45 minutes of cook time to allow Chili to thicken.
Serve over rice. Top with the cheese and sour cream.
.

Easy Baked Taco Pie

Jennifer S.

1 lb. extra-lean ground beef
1 onion, chopped
1 Tbsp. chili powder
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn, thawed, drained OR 1 can whole kernel corn drained
6 whole wheat tortillas (6 inch)
1 cup Mexican Style Finely Shredded Four Cheese, divided
1/4 cup Reduced Fat or Light Sour Cream

HEAT oven to 375ºF.

BROWN meat with onions and chili powder in large skillet on medium-high heat. Add tomatoes and corn; cook 5 min. or until heated through, stirring occasionally.

SPOON 1 cup meat mixture into 2-qt. round casserole; cover with 3 tortillas, overlapping if necessary to fit in dish. Top with 2 cups of the remaining meat mixture and 1/2 cup cheese. Cover with remaining tortillas and remaining meat mixture; cover.

BAKE 25 to 30 min. or until heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Cut into wedges. Serve topped with sour cream.

Garnish each serving with 1 Tbsp. chopped fresh cilantro or thinly sliced green onions.

Lighter Spinach-and-Artichoke Dip

Jennifer S.
Assemble up to two days ahead, and bake just before serving.

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)or pita chips

Preheat oven to 350°.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Red Velvet Rich and Creamy Cookies

Jennifer S.

1 pouch (1 lb 1.5 oz) sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter or margarine, softened
1/4 cup sour cream
1 tablespoon red food color
1 egg
3/4 to 1 cup cream cheese frosting
1/4 cup chopped nuts (optional)


1. Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Southwestern Pasta

Jessica S.

16 oz. Penne
1 can(14.5 oz) black beans, rinsed and drained
2 TBS vegetable oil
1 med onion chopped
1/2 cup chunk-style salsa
1 tsp chili powder
1 can (4 oz) green chilies,
1 tsp cumin drained
1 tsp coriander
1 tomato chopped
1 lb. ground beef
1 can (11 oz) whole kernel corn, rinsed and drained
1 cup sour cream
1/2 cup grated cheddar cheese
1/4 cup coarsely chopped fresh cilantro

Cook pasta according to package directions. Meanwhile heat oil in large pot/dutch oven over medium heat. Add onion, chili powder, cumin, and coriander and saute for 3 minutes, until soft. Add meat and brown- about 8 minutes. Drain pasta and stir into pot along with corn, beans, salsa, chilies, cheese, and tomato. Serve with cilantro and sour cream. serves 4-6

Slow Cooker Beef Stroganoff with Noodles

Jennifer S.

2 pounds beef stew meat
1 cup chopped onion
1 can (10 3/4 ounces) condensed cream of golden mushroom soup
1 can (10 3/4 ounces) condensed cream of onion soup (or cream of mushroom)
1 jar (6 ounces) sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1 container (8 ounces) sour cream
6 cups hot cooked noodles, the wider the noodle the better

1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

Cheese Ravioli in Cream

Jennifer S.

1 (25 oz.) pkg. frozen cheese ravioli
1/2 lb. fresh mushrooms, sliced
1 (3.25 oz.) pkg. sliced pepperoni, diced
1 small onion, cut into wedges
1 tbsp. butter
1 (8 oz.) can tomato sauce
1/4 cup grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. cayenne pepper
1/2 cup sour cream

Cook ravioli according to package directions. Meanwhile, in a large saucepan, sauté mushrooms, pepperoni and onion in butter until onion is tender. Stir in tomato sauce, Parmesan cheese, garlic powder, basil, oregano and cayenne; heat through. Remove from the heat; stir in sour cream. Drain ravioli; toss with cream sauce.