Pineapple Casserole

2 cans crushed pineapple, drained (Reserve 6 Tbsp. of pineapple juice)

2 cups grated sharp cheddar cheese

2 cups Ritz crackers, crushed

1 c. sugar

6 Tbsp. plain flour

1 stick butter

Preheat over 350 degrees. Spray casserole dish with non-stick spray. Combine sugar and flour and then mix with cheese and pineapple. Pour into dish. Melt butter and add crushed crackers plus the reserved pineapple juice. Stir well to coat all crackers. Spread buttered crackers on top. Cook for 25 minutes.

Submitted to MckLinky by:
Tara Kelly - Visit their blog ~

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The Reason Of My Existence

An old photo of the wedding of my parents... They were the reason of my existence...They were no longer together. This is the only photo that was left. It looks like dilapidated, torn and partially damaged (aren't they meant the same thing? ;)Unfortunately, this was soaked on flood water that's why it looks bad. Anyway, good thing there is a technology called scanner where we can have our most treasure picture scanned and save. :)

Avocado Corn Salsa

2 small to medium ripe avocados, peeled, seeded, and finely diced

1 cup fresh or frozen corn kernels

2 medium tomatoes, seeded and finely diced

2 to 3 tablespoons lime juice

1 tablespoon finely chopped fresh cilantro

1/2 to 1 teaspoon minced hot green chile peppers

1/2 teaspoon salt

In a medium bowl, gently combine avocado, corn kernels, tomatoes, lime juice, cilantro, chile peppers, and salt. Cover and refrigerate until ready to be served.

Submitted to MckLinky by:
Brent Riggs - Visit their blog ~ big blog, lots of traffic

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Lasagna Roll Ups

Lasagna Roll Ups

1 package uncooked lasagna noodles

2 cups mozzarella cheese, shredded

1 container ricotta cheese

2 eggs

2 cups grated Parmesan cheese

1 (28 ounce) jar pasta sauce

1 lb hamburger meat

2 cups cheddar cheese, shredded

**Season, brown, drain and add hamburger to the pasta sauce.





**Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse. Lay out noodles on top of tin foil on the counter.





**In a large mixing bowl, mix together grated cheese, ricotta cheese, 2eggs, and Parmesan cheese.



**Spray bottom of 13x9 pan with cooking spray, and then cover bottom with a thin layer of pasta sauce.



**Spread a layer of the cheese mixture on the noodle. Roll the noodle up, and place seam side down the pan. Repeat for other noodles. Top with remaining sauce.



**Cover pan with foil and bake in a preheated 350 degree oven for 30 min.



**Uncover the pan and add a little shredded cheddar cheese to the top of each roll up. Return to uven until the cheese is melted.

Submitted to MckLinky by:
Rachelle Nicely - Visit their blog ~ I also have a recipe blog at http://chelliscookin.blogspot.com/

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Sweet and Sour Chicken

Sweet and sour chicken

* 2 pounds skinned, de-boned chicken, cut into bite-sized pieces



* 1 cup all-purpose flour



* A little fresh ground black pepper, ground ginger, garlic powder and salt for seasoning (not a lot)



* 2 eggs



* vegetable oil



* sweet and sour sauce (buy or make it yourself)

* When cutting the chicken into bite-sized pieces, remove any fat, gristle or connective tissue. If the chicken is soft-frozen or almost thawed it is easier to cut.



* In a bowl mix eggs and seasoning. Beat until well combined. Add chicken and let it stand for half an hour.



* Place flour in a shallow bowl.



* Dredge the chicken pieces in the flour coating thoroughly (use chop sticks or two spoons to keep the flour off from your fingers).



* In frying pan, add 1/2-inch vegetable oil. Heat to deep-frying temperature.



* Drop pieces into the hot oil and fry until deep golden brown. Turn as necessary to cook evenly on all sides.



* When golden brown, remove to paper towel covered plate to drain.



* Place chicken to other frying pan and add sauce, mix and heat until the sauce is hot.



* Serve with rice.

Submitted to MckLinky by:
Ave Taar - Visit their blog ~

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Yummy Pasta

Italian Chicken Pasta

Italian Chicken Pasta

(Adapted from the Sandra Lee Semi Homemade Slow Cooker Cookbook)

Prep - 10 min.

Cook - Slow Cooker 5-7hrs.

Makes - 6 serving

2 lbs. boneless skinless chicken

1 can (28 oz) diced tomatoes

1 pkg. (8 oz) frozen artichoke hearts

1 can (15 oz) pinto beans

1 (8 oz) pkg. Fresh presliced mushrooms

1 pkt. dried vegetable soup mix

1 can (10.75 oz) cond. cream of ckn. soup

1/3 cup Italian salad dressing

Campanelle Pasta

Combine tomatoes, artichoke hearts, beans, mushrooms, and veg. soup mix in slow cooker. Add chicken.

In a small bowl, mix soup and salad dressing. Pour over chicken.

Cook on LOW for 5-7 hrs.

Cook pasta

Shred chicken and serve over pasta.

Enjoy!

Submitted to MckLinky by:
Amy Stavnes - Visit their blog ~ 100 visits per day, Praising God in all circumstances

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Blogs on Free Press Release

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