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Showing posts from August, 2018

Broccoli slaw

1 bag of broccoli slaw mix

1 package of real bacon recipe pieces

60 grams sunflower seeds

1/2 cup raisins

2 tablespoons apple cider vinegar

stevia to taste

1/2 to 3/4 cup light mayo

Combine and refrigerate overnight.

Serves 4-6

Ruben Sandwich Bake

Preheat oven to 400F and liberally grease a 9x13 casserole pan.

1.5 pound deli corned beef, chopped
26 oz can sauerkraut, drained
18 slices of swiss cheese. 9 slices left whole, 9 slices chopped
1 loaf dark pumpernickel bread- 3 slices should be cubed for the garnish
1 bottle Ken's steakhouse russian dressing

Cover the bottom of your casserole dish with full bread slices. Top bread with full slices of Swiss cheese. Begin layers on top of bread and cheese layer. First chopped corned beef, then sauerkraut, followed by half of the Russian dressing. Repeat beef/sauerkraut/dressing layer. Top with chopped Swiss cheese and cubed pumpernickle.

Bake for 30-40 minutes until everything is bubbly, cheese is melted and bread cubes are crisp. Allow to cool 15 minutes before serving.

Makes 6 teenager sized servings.

Pizza Bubble Up Casserole

Preheat oven to 350F

Grease 9x13 casserole dish


2- 8 count refrigerated buttermilk biscuits
24 oz pizza sauce
2 cups chopped onion
2 pks mini pepperoni
2 cups mozzarella cheese

Cut biscuits into quarters and toss with all but 1/2 cup pizza sauce. Add onion and 1 cup of mozzarella cheese. Toss again.

Place biscuit/sauce/onion/cheese mixture into an even layer of the greased dish. Top with extra 1/2 cup pizza sauce, pepperoni (reserve a small handful to top at the end, for garnish) and 1 cup of mozzarella.

Place in the oven for 30 minutes.

Remove and add the last handful of pepperoni to the top.

Return to the oven for another 5 minutes.

Remove from oven and allow to cool 10 minutes before slicing.

makes 8 servings.

Corn Casserole

2 Tablespoons butter, melted
1 block cream cheese, softened
2 eggs
1 15 oz creamed corn
1 15 oz whole kernel corn, drained
4 oz can green chilie
1 box jiffy corn muffn mix
2 cups shredded cheddar cheese, divided

Preheat over to 400* F. Grease 2.5 quart baking dish. 

Melt butter and mix in soft cream cheese. Add eggs and mix well. Add creamed corn, whole kernel corn and chilies. Combine well. Add jiffy mix and 1 cup shredded cheddar and mix again.

Spread mixture into greased baking dish. Place in oven, uncovered, for 20 minutes.

At 20 minutes remove and top with additional 1 cup shredded cheese. Return to oven for another 20-30 until firm in the center.

Cool 15 minutes, cut and serve. Makes 6 large servings.