Beef Tomato Noodle Skillet

Beef Tomato Noodle Skillet
1 package of Ramen Noodles crunched up
2 cans of tomatoes
1 can of corn (not creamed)
1 lb ground beef
Brown the beef and drain. Add the tomatoes, corn, and noodles. Make sure to add the seasoning package to the meal. Bring to boil. Cover, stirring occasionally. Bring the meal to a boil until most of the tomato sauce is evaporated and the noodles are soft.

Hidden Valley Ranch Dressing Mix

Hidden Valley Ranch Dressing Mix 
15 saltines
2 cups dry parsley flakes, minced
1/2 cup instant minced onion
2 tablespoons dry dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder
Dump all ingredients into a blender or food processor and blend until completely powdered.
To Use: combine 1 Tbsp. dry mix, 1 cup of may & 1 cup of buttermilk.

Crock Pot Stuffed Sweet Pepper Soup

Crock Pot Stuffed Sweet Pepper Soup
Olive Oil - 2 Tablespoons
Ground Beef - 2 Pounds
Yellow Onion, Diced - 1 Medium
Salt - 2 Teaspoons
Black Pepper - 1 Teaspoon
Mixed Bell Peppers, Chopped - 3-4 Large
Brown Sugar - 3 Tablespoons
Tomato Sauce - 15 Ounces
Diced Tomatoes - 28 Ounces
Beef Broth - 32 Ounces
Rice--Cooked Per Package Intructions - 2 Cups (Raw)
In a large skillet heat the olive oil over medium heat. Add the onion and sweat for 4-5 minutes or until it's soft.  Add the beef, salt and pepper and cook until the meat is no longer pink. Drain fat.  Pour the cooked meat mixture into a crock pot.  Add all the rest of the ingredients, except the rice.  Cover and cook on low for  6-8 hours or 3-4 hours on high. Add cooked rice to the crock pot and cook on high for 15-20 minutes just to heat rice and serve!

Chicken Tamale Casserole

Chicken Tamale Casserole
Cooking Spray
Preshredded 4 Cheese Mexican Blend Cheese, Divided - 2 1/4 Cup
Milk - 1/3 Cup
Large Egg - 1
Ground Cumin - 1 Teaspoon
Cream Style Corn - 1 (14.75 Ounce) Can
Corn Muffin Mix (I Used Jiffy) - 1 (8.5 Ounce) Box
Chopped Green Chiles - 1 (4 Ounce) Can
Red Enchilada Sauce-I Used Mild - 1 (10 Ounce ) Can
Shredded, Cooked Chicken - 2 -3 Cups
Green Onions, Thinly Sliced - 1/4 Cup
Preheat oven to 400°.  Spray a 13 x 9 inch baking dish with nonstick cooking spray.  Combine 1/4 cup cheese and next 6 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into prepared baking dish.   Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 2 cups cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top casserole with green onions and cut into serving pieces;

Crab and Shrimp Casserole

Crab and Shrimp Casserole
1 lb lump crab meat
1 1/2 lbs cooked, deveined, shelled shrimp (or 24 oz frozen)
1 package Pepperidge Farm Herb Stuffing
1 1/2 cups mayonnaise
1 large onion, chopped
1 cup celery, finely chopped
1 bell pepper, chopped
1 jar (4oz) pimento, sliced
1 Tbs Worcestershire sauce
Dash of cayenne
chopped green onion
chopped red pepper
lemon pepper
Preheat oven to 220.  Mix all ingredients together.  Spoon mixture into greased baking dish. Bake at 220 for 1 hour. Raise heat to 350 and brown top for 5-10 minutes.

California Pasta Salad

California Pasta Salad
1 pound thin spaghetti, broken into 1-inch pieces
3 large tomatoes, diced
2 medium zucchini, diced
1 large cucumber, diced
1 medium green pepper, diced
1 sweet red pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
DRESSING:
1 bottle (16 ounces) Italian salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.  In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

CUCUMBER FIRE SALAD

CUCUMBER FIRE SALAD
1 medium to large cucumber
1/4 cup olive oil
1/4 cup crushed red pepper flakes
1/4 tsp salt
1/8 tsp sugar
1 tbsp roasted sesame seeds
salt, pepper, and crushed red pepper flakes for serving
Wash and trim off the ends of the cucumber. Slice the cucumber as thin as you can.  In a large bowl that can be covered, whisk together the olive oil, crushed red pepper flakes, salt and sugar. Add sliced cucumbers to the bowl. Toss to make sure all the cucumbers are lightly coated. Refrigerate for 1-2 hours before serving.  Serve with extra salt, pepper and crushed red pepper flakes at the table.