Bacon Cheeseburger Pasta

I have had this recipe sitting around for a while and finally decided to try it. I had a few odds and ends of pasta in the cabinet, so it was a great way to use that up! Super quick, too!

Bacon Cheeseburger Pasta

8 ounces uncooked tube, spiral or whatever pasta you have sitting in the pantry
1 pound ground beef
6 strips of bacon, diced
1 can condensed tomato soup
1 cup cheddar cheese, shredded
1 cup barbecue sauce
Cook pasta according to package directions. Meanwhile in a skillet cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon until crisp; remove with slotted spoon to paper towels. Discard drippings. Drain pasta; add to skillet. Add soup, beef, and bacon; heat through. Mix in barbecue sauce. Sprinkle with cheese; cover and cook until the cheese is melted. 4-6 servings

Cream Cheese Italian Chicken

This is one of my favorite once a month recipes! It is so creamy and full of flavor and the chicken is so juicy, it just melts in your mouth! You can make a double batch in the crock pot, and then freeze 1/2 of it for a later date.


Cream Cheese Italian Chicken

1/2 cup butter
1 envelope Italian dressing mix
2 lb boneless skinless chicken breast
1 (10.75 oz) can cream of chicken soup
8 oz cream cheese

Turn slow cooker on high. Place butter in bottom of slow cooker.

When the butter has melted, add the Italian dressing mix. Stir into butter until well mixed.

Cut chicken breasts into 1 inch strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on high for 2 hours.

Remove chicken from slow cooker. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. (I use a wisk to get it nice and smooth). Place chicken back in slow cooker and stir to coat chicken with sauce. Serve over hot buttered rice or noodles. YUM!

If you want to freeze some or all of this, remove from slow cooker and let cool. Place in freezer bag. Label and freeze flat. When you are ready to have it, thaw completely in the refrigerator (could take 1-2 days). Reheat on the stove or in the microwave, stirring frequently.

Party Potatoes

This is another family favorite that makes an appearance at virtually every family function. It is a great pairing with just about any meat dish...and guess what? It freezes wonderfully!!


Party Potatoes

1 bag frozen cubed hash browns
1 can cream of chicken soup
2 cups sour cream
2 cups cheddar cheese, shredded
1 Tbsp dried onion or 1/2 onion, chopped
1 stick butter
1 cup corn flakes, crushed

Mix hash browns, cream of chicken soup, sour cream, onion and cheese together.

If you are going to freeze, place in freezer bag or container and freeze. Make sure to thaw these in the refrigerator before baking.

To serve, bake at 350 degrees for 45 minutes. Mix melted butter and cornflakes together. Sprinkle on top and bake for an additional 15 minutes.

Sausage and Cheese Balls

This recipe has been around in my family for longer than I can remember. It is always part of our Christmas brunch. It is super easy, and freezes beautifully. The best part- you don't have to thaw them to bake! Bon Appetit!

Sausage and Cheese Balls
1 lb sausage
4 cup cheddar cheese, shredded
2 cup Bisquick

Mix all ingredients in a large bowl until cheese and Bisquick are worked into sausage well.

Roll "dough" into 1-1 1/2 inch balls and place on foil lined cookie sheet (with sides), coated with cooking spray. They should be close together, but not touching.

Bake at 375 degrees for 15-20 minutes or until golden brown.

To freeze, roll dough into balls and freeze before baking. Store in a freezer bag or container until needed. When ready, place frozen sausage balls on foil lined cookie sheet (with sides) sprayed with cooking spray and bake at 375 for 20-25 minutes.