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Recipes
Hungry Jack Loaded Baked Potato Casserole
By Moose
Heat oven to 350. Spray a 13X9 inch baking pan with no-stick cooking spray Combine evaporated milk, water, butt...
- Crisco No-Stick Cooking Spray
- 2 (12 oz) cans Pet* Evaporated Milk
- 2 cups water
- 6 tbsp butter or margaine
- 2 cups sour cream
- 3 (4.9 oz) boxes Hungry Jack *Cheddar & Bacon Potatoes
- 1/2 cup chopped chives or green onions
- 1 cup shredded sharp cheddar cheese
Taco Tortilla Bowl
By Moose
HEAT oil over medium high heat and cook pepper and onion, stirring occasionally, until tender
- 1 tbsp oil
- 1 medium red or green bell pepper, sliced
- 1 small onion, sliced
- 1 package Lawry's Taco Spices & Seasonings
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (14.5 oz) refried beans
- 2 cups shredded cooked chicken
- 1/2 cup water
- 2 cups hot cooked rice
- 4 burrito size flour tortillas
Beef Meatballs
By Moose
Calories 228 Fat 8.8 g Fiber 0
- 1 1/2 lbs ground round
- 1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
- 1/2 cup dry breadcrumbs
- 1/3 cup chopped fresh parsley
- 1/4 cup tomato sauce
- 1 tsp dry mustard
- 3/4 tsp dried Italian seasoning
- 1/4 tsp salt
- 1/4 tsp crushed red pepper
- 2 garlic cloves, crushed
- Cooking Spray
Jello-O Easy Spring Pie
By Moose
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved
- 1 1/2 cups boiling water
- ice cubes
- 1/2 cup cold water
- 2 cups thawed Cool Whip Whipped Topping
- 1 Honey Maid Graham Pie Crust (6 oz)
- 2 pkg (4 serving size each) Jello-O Brand Gelatin, any flavor
Easy Crescent Dogs
By Moose
Slit 8 wieners to within 1/2" of ends Insert 3 thin strips of American cheese Place each on a Crescent dough tria
- 8 Hot dogs
- American cheese
- Crescent Rolls
Southwestern Chicken Salad Wraps
By Moose
HEAT vegetable oil in large skillet over medium-high heat
- 1 tbsp vegetable oil
- 2 lbs Foster Farms Boneless Skinless Chicken Breast, cut into 1/2 inch pieces
- 1 cup ranch salad dressing
- 1/2 cup mayonnaise
- 1 package (1.25 ounces) Ortega Fajita Seasoning Mix
- 1/2 cup (1 large stalk) sliced celery
- 1/4 cup chopped red bell pepper
- 2 tbsp sliced green onion
- 1 package (8) 10-inch burrito size flour tortillas
- 1/2 cup (2 ounces) Sargento Chefstyle Mild Cheddar Sheedded Cheese
Taco Casserole
By Moose
PREPHEAT oven to 375. Grease 11x17 inch baking dish
- 1 lb ground beef
- 1 cup (1 small) chopped onion
- 1 cup water
- 1/2 cup Ortega Thick & Smooth Taco Sauce
- 1/2 cup (4 ounce can) Ortega diced green chilies
- 1 package (1.25 ounces) Ortega Taco Seasoning Mix
- 1 package (12 ounces) Ortega Yellow Corn Taco Shells, broken, divided
- 2 cups (8 ounces) Sargento Chefstyle Shredded Mild Cheddar Cheese, divided
- Toppings: chopped tomatoes, sliced green onions
Creamy Double Decker Fudge
By Moose
Line an 8 inch square pan with foil (preferably heavy duty)
- 1 cup Reese's Peanut Butter chips
- 1 (14 ounce) sweetened condensed milk, divided
- 1 tsp vanilla extract, divided
- 1 cup semi-sweet chocolate chips
Creamy Ranch Chicken
By Moose
Cut bacon into narrow strips
- 6 slices bacon
- 4 skinless, boneless chicken breast halves, cut into bite-size pieces
- 2 tbsp all-purpose flour
- 2 tbsp ranch dry salad dressing mix
- 1 1/4 cups whole milk
- 3 cups dried medium noodles
- 1 tbsp finely shedded Parmesan cheese
Velveeta Salsa Dip
By Moose
Cup up Velveeta and mix with salsa
- 1 lb Velveeta Pasteurized Prepared Cheese
- 1 cup Taco Bell Home Originals Salsa