Monterey Chicken Spaghetti Bake

Ingredients

  • 3 cups cooked chicken, shredded or cubed
  • 1 pound angel hair pasta
  • 2 cans (10.5 ounces) cream of chicken with herbs soup
  • 1 can (15 ounces) fire roasted diced tomatoes, undrained
  • 1 can (4 ounces) diced green chilies, undrained
  • 1 cup sour cream
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded Cheddar Jack cheese
  • 1 cup green onions, chopped
  • 1 tablespoon Adobo seasoning
  • 1 teaspoon black pepper

Instructions

  1. Preheat oven to 350° and grease a 9-by-13-inch backing dish.
  2. Cook angel hair pasta according to package directions, reserve 1/2 cup pasta water and drain.
  3. In a large bowl, combine the soup, diced tomatoes, green chilies, sour cream and reserved pasta water, stirring until well combined.
  4. Pour the soup mixture over the cooked pasta, add in the onions, Monterey Jack cheese snd seasonings and stir well.
  5. Transfer the spaghetti mixture to the prepared baking dish
  6. Sprinkle the Cheddar Jack cheese over the top of the spaghetti.
  7. Bake the spaghetti for 35-40 minutes until cheese is melted and bubbly and starting to brown.
  8. Serve hot with a side salad for a complete meal.

The original recipe for this cheesy, creamy chicken casserole can be found on Facebook.

Cheeseburger Orzo Skillet

Ingredients

  • 2 tablespoons olive oil
  • 1-1/2 pounds ground pork, turkey or beef
  • 2 tablespoons hamburger seasoning (more if you desire)
  • 1 package (16 ounces) orzo pasta
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable or chicken broth
  • 1 can (15 ounces) fire-roasted diced tomatoes
  • 1 cup shredded cheddar cheese
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard
  • Salt and pepper, to taste
  • Sliced baby dill pickles, for garnish

Instructions

  1. In a large skillet, heat olive oil over medium heat.
  2. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.
  3. Add the ground meat to the skillet and sprinkle it with hamburger seasoning,
  4. Cook the meat until browned, about 5-7 minutes, breaking it apart as it cooks; drain any excess fat.
  5. Stir in the orzo pasta, broth, diced tomatoes, Worcestershire sauce, mustard, salt and pepper.
  6. Bring the mixture to a boil, then reduce the heat to low.
  7. Cover and simmer for 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.
  8. Once the orzo is cooked, remove the skillet from heat and stir in the shredded cheddar cheese until melted and creamy.
  9. Serve hot, garnished with sliced baby dill pickles.

I found the original recipe for this tasty cheeseburger pasta dish on Facebook.

Cheesy Pickle Bread

Ingredients

  • 1 large sheet puff pastry, thawed 
  • 1/4 cup sour cream 
  • 4 ounces cream cheese, softened
  • 2 tablespoons grated parmesan cheese
  • 1 packet (1 ounce) ranch seasoning 
  • 1/2 teaspoon dried dill 
  • 1-1/2 cups shredded Italian blend cheese 
  • 1 jar Sandwich Stuffer dill pickles

Instructions

  1. Preheat the oven to 425° and line a metal baking sheet with parchment paper.
  2. Line a plate with paper towel and place pickles on top in an even layer; pat excess juice off the top.
  3. Place the sheet of puff pastry on the prepared baking sheet and score a 1 inch border around the edge with a sharp knife, then poke center with a fork all over to prevent bubbles.
  4. In a small bowl, mix together sour cream, cream cheese, parmesan, ranch seasoning and dill.
  5. Spread the ranch mixture over the puff pastry within the border.
  6. Sprinkle the shredded cheese evenly on top of the ranch mixture.
  7. Arrange the pickles into a single layer.
  8. Bake the bread in the preheated oven for 23-26 minutes or until golden.
  9. Remove from oven and allow to cool slightly before slicing.

The original recipe for this dill-icious cheesy bread can be found here.

Pork Chop Potato Casserole

Ingredients

  • 1 tablespoon vegetable oil
  • 8 boneless pork chops
  • 2 teaspoons Dan-Os Seasoning
  • 1 can (10.75 ounces) condensed cream of celery soup
  • 3/4 cup milk
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 package (28 ounces) frozen O’Brien potatoes with peppers and onions, thawed
  • 2 cups shredded Cheddar cheese, divided
  • 1 container (6 ounces) French-fried onions, divided

Instructions

  1. Preheat oven to 375° and grease a 9-by-13-inch baking dish.
  2. Season the pork chops to your liking (I used Dan-Os and some black pepper).
  3. Heat the oil in a large skillet.
  4. In batches, brown the pork chops in oil, cooking until they get a good sear on each side. Remove pork chops to a plate lined with paper towels to drain.
  5. In a large bowl, combine the celery soup, milk, sour cream, salt and pepper, mixing until well combined.
  6. Fold in the potatoes, 3/4 cup shredded cheese, and about 1/2 of the French-fried onions.
  7. Spread the potato mixture into the prepared baking dish.
  8. Arrange the pork chops on top of the potato mixture.
  9. Cover the baking dish with aluminum foil and place in the oven.
  10. Bake for about 40 minutes.
  11. Uncover the baking dish, and sprinkle the pork chops with the remaining cheese and French-fried onions.
  12. Place the uncovered pan back in the oven for 5 minutes to melt the cheese.
  13. Serve hot along with a salad or steamed veggies for a complete meal.

The original recipe for this perfect pork chop dinner can be found here.

Autumn Sausage & Veggie Pasta

Ingredients

  • 1 pound precooked sausage, sliced
  • 16 ounces pasta (I used rigatoni)
  • 2 tablespoons olive oil, divided
  • 1 cup Brussels sprouts, halved
  • 1 cup butternut squash, cubed
  • 1/2 cup (1 stick) butter, melted
  • 2 tablespoons minced garlic
  • Salt and black pepper, to taste

Instructions

  1. Preheat oven to 400° and place parchment paper on a 11-by-17-inch baking pan.
  2. In a large bowl, toss the Brussels sprouts and butternut squash in 1 tablespoon oil; add a little salt and pepper if desired.
  3. Spread the Brussels sprouts and butternut squash into a single layer in the prepared pan.
  4. Bake the veggies at 400° for about 25 minutes.
  5. Meanwhile, cook the pasta according to package instructions; drain.
  6. In a large skillet, heat the remaining 1 tablespoon of oil.
  7. Add in the sliced sausage and cook until browned.
  8. Toss the pasta, roasted vegetables, sausage, and garlic butter sauce together; season with salt and pepper.
  9. Serve hot with a side salad for a complete meal.

The original recipe for this amazing autumn meal can be found here.

Pickle Dip Pinwheels

Ingredients

  • 8 ounces cream cheese, softened
  • 1 cup pickles, finely diced
  • 1/2 cup Ranch dressing
  • 8 ounces diced ham
  • 1/2 cup fresh dill, chopped
  • Flour tortillas

Instructions

  1. In medium sized bowl, beat the cream cheese until smooth.
  2. Stir in the Ranch dressing and dill until well combined.
  3. Fold in the diced ham and pickles.
  4. Spread about 1/2 cup of the mixture evenly in the middle of each tortilla leaving out to about 1/2 inch from the edge.
  5. Roll the tortillas as tightly as possible and place them on a large plate.
  6. Cover and refrigerate the filled tortillas for about one hour.
  7. Remove from refrigerator and slice the filled tortillas into about 1-inch sections.

Note: If not using all the dip, simply store in the refrigerator in an airtight container until ready to use.

The original recipe for these amazing appetizers can be found here.

Buffalo Ranch Sausage Pasta

Ingredients

  • 16 ounces pasta (I used cavatappi)
  • 2 pounds smoked sausage, sliced
  • 2 tablespoons olive oil
  • 1/2 cup milk
  • 1/2 cup buffalo wing sauce
  • 1/2 cup ranch dressing
  • 1 cup shredded Colby Jack cheese
  • 1/2 cup shredded Italian blend cheese
  • 1 teaspoon Adobo seasoning
  • Salt and pepper, to taste

Instructions

  1. Prepare the pasta according to package directions (until al dente); drain and set aside.
  2. Heat olive oil in a large pot over medium heat.
  3. Add in the sausage and season with Adobo, salt and pepper; cook until browned.
  4. Stir in the milk, buffalo wing sauce and ranch dressing and bring to a simmer.
  5. Stir in the cooked pasta and mix until well coated.
  6. Add in the cheeses, stirring until melted.
  7. Serve warm, alongside a salad or steamed veggies.

The original recipe for this slightly spicy dish can be found here.

Seafood Alfredo Lasagna

Ingredients

  • 9 lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound cooked shrimp (thawed if frozen), tails removed
  • 8 ounces imitation crab meat (chopped if using let style)
  • 8 ounces imitation lobster meat
  • 16 ounces ricotta cheese (can substitute small curd cottage cheese)
  • 3 teaspoons dried parsley
  • 3 teaspoons garlic powder
  • 3/4 cups grated parmesan cheese
  • 3 large eggs
  • 1 jar (15 ounces) Alfredo sauce (or homemade), divided
  • 2-1/2 to 3 cups shredded Italian blend cheese

Instructions

  1. In a large skillet, sauté shrimp in oil until pink and cooked through.
  2. Remove the shrimp from the skillet, allow to cool slightly, then chop into small chunks.
  3. Return the shrimp to the pan, then add in the crab and lobster meat and continue cooking for a couple more minutes.
  4. Add 2/3 of the Alfredo sauce to the pan with the meat and stir, cooking until everything is heated through.
  5. In a medium bowl, combine the ricotta cheese, parsley, garlic powder, parmesan cheese and eggs, stirring until well combined.
  6. Meanwhile, boil the lasagna noodles until al dente; drain.
  7. Preheat oven to 350° and grease a 9-by-13-inch baking dish.
  8. Pour and spread the remaining Alfredo sauce into the bottom of the prepared baking dish.
  9. Place 3 lasagna noodles in the pan on top of the sauce.
  10. Spread 1/3 of the ricotta cheese mixture over the noodles.
  11. Spread 1/3 of the seafood and sauce mixture over the ricotta cheese mixture.
  12. Sprinkle with 1/3 of the shredded cheese.
  13. Continue layering the lasagna until all ingredients are used up, finishing with extra cheese on top, if desired.
  14. Cover the lasagna with aluminum foil and bake in the preheated oven for 35 to 45 minutes.
  15. Uncover and bake an additional 15-20 minutes.
  16. Remove the lasagna from the oven and let stand about 12-15 minutes before cutting.
  17. Serve with a side salad and garlic bread for a complete meal.

Jalapeño Popper Pasta Salad

Ingredients

  • 1 box (16 ounces) pasta (I used campanelle)
  • 3-4 jalapeños, core and seeds removed and finely diced
  • 1 tub (7.5 ounces) Spicy Jalapeno Cream Cheese Spread
  • 1/2 cup mayonnaise
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon Adobo seasoning 
  • 1 cup white cheddar cheese, cubed
  • 1 cup toasted Panko bread crumbs, for garnish 

Instructions

  1. Cook pasta according to package directions; drain, rinse and keep cool.
  2. In a medium bowl, combine the cream cheese and mayonnaise, stirring until creamy.
  3. Add in the jalapeños and seasonings and stir until well combined.
  4. Pour the cream cheese mixture over the cold pasta and use a spatula to carefully mix it in.
  5. Fold in the cubed cheese.
  6. Cover the pasta salad and refrigerate for at least 2-3 hours before serving.
  7. Sprinkle each serving with toasted Panko crumbs just before serving.

I found two distinctly different recipes for jalapeño popper pasta salad online and decided to make my own, incorporating my favorite aspects of both; they can be found here and here.

Pumpkin Crunch

Ingredients

  • 1 can (15 ounces) packed pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3 large eggs, room temperature
  • 1-1/2 cups sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 package (15.25 ounces) yellow or spice cake mix
  • 1/2 cup pecans, chopped
  • 1 cup butter or margarine, melted
  • Whipped topping

Instructions

  1. Preheat oven to 350° and grease the bottom of a 9-by-13-inch baking pan.
  2. In a large bowl, combine the pumpkin, milk, eggs, sugar, cinnamon, nutmeg, cloves and salt.
  3. Pour the pumpkin mixture into the prepared pan.
  4. Sprinkle the dry cake mix evenly over the pumpkin layer.
  5. Top with pecans.
  6. Drizzle the melted butter over the pecans.
  7. Bake for 50-55 minutes or until golden brown.
  8. Let cool before cutting.
  9. Top with whipped topping, if desired.

I’m not positive where I found the original recipe for this perfect pumpkin dump cake many moons ago, but this one is a close approximation.