Amazing Meatloaf

I'm not a huge fan of meatloaf unless it's THIS meatloaf.  To die for.  Really.

• 1 1/2 pounds hamburger
• 1/2 cup crushed Ritz crackers
• 3/4 cup shredded Cheddar cheese
• 1 package dry onion soup mix
• 2 eggs, beaten
• 1/4 cup ketchup
• 1 T. soy sauce

• Preheat the oven to 400
• Mix the hamburger, crackers, cheese, and onion soup mix until well blended.  In a small bowl, whisk eggs, ketchup, and soy sauce until smooth.  Pour over meat mixture and stir until combined.  If it is dry, add a tiny bit of milk.  Press into a 9x13. (I recommend putting a wire rack in first so the grease drips into the pan and doesn't puddle around the meatloaf.)
• Bake until no longer pink in the middle, about 20-30 minutes.

Brittney's Artichoke Dip

I'm claiming this one as mine, even though I found it online!  It was soooooo good!

2 (6.5 oz) jars marinated artichoke hearts, drained and chopped into tiny pieces.
2 c. mayo
3 c. grated Parmesan cheese
2 (8 oz) packages cream cheese, softened
1 (4 oz) can chopped green chile peppers
Paprika

• Preheat oven to 350
• In a medium bowl, mix the artichoke hearts, mayo, 2 c. Parmesan, cream cheese, and green chiles.  Scoop the mixture into a pie pan or medium baking pan.  Top with remaining Parmesan cheese, then sprinkle with paprika.
• Bake for 25 minutes or until bubbly and slightly browned.  Serve warm.

Note:  I used wheat thins and french bread.

Luscious Slush Punch

This is the recipe from Christmas Eve...

2-1/2 cups white sugar
6 cups water
2 (3 oz) packages strawberry flavored jello
1 (46 oz) can pineapple juice
2/3 c. lemon juice
1 quart (4 cups) orange juice
2 bottles Sprite or 7-Up

• Bring the sugar, water, and jello to a boil in a large saucepan; boil for 3 minutes.  Stir in the pineapple juice, lemon juice, and orange juice.  Divide mixture into 2 separate containers and freeze.
• Combine the contents of 1 container with 1 bottle of Sprite in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

Note:  I cut the frozen juice into cubes so it would turn to slush faster.

Chicken and Rice Casserole

1 1/4 c. uncooked rice
1 c. milk
1 can cream of mush
1 can cream of chicken
1 can cream of celery
2 chicken breasts
1/4 c. margarine
parmesan cheese
paprika

Mix milk with soup and divide in half.  Mix 1/2 of soup mixture with the rice.  Put rice mixture in the bottom of a 9x13 pan.  Sprinkle cheese on top of rice mixture. Put cut up chicken on top of the cheese, and butter on top of the chicken chicken.  Sprinkle with paprika and pour the remaining soup on top.  Then top with more cheese and more paprika.

Bake for 2 hours and 15 min. at 275

Southwest Creamy Pasta Bake

12 oz. uncooked spiral pasta
3 c. cooked, cubed chicken breast
2 c. (16 oz) sour cream
2 c. shredded Colby-jack cheese, plus 1 c. shredded cheese for top of casserole
1 can cream of mushroom
1 can cream of celery
1 can (10 oz) green chili salsa
1 c. chopped green onions
1 can (4.5 oz) chopped olives

-Cook pasta according to package directions.  Meanwhile, in a large bowl, combine the remaining ingredients.  Drain pasta; stir into chicken mixture.
-Transfer to a greased 9x13 baking dish.  Top with 1 c. cheese.  Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Chicken Artichoke Divan

4 chicken breasts, cooked and cubed
2 packages (10 oz. each) frozen broccoli florets
2 cans cream of chicken soup
1 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. curry
2 jars (6 oz. each) marinated artichoke hearts, chopped
Liquid from artichoke hearts
Slivered almonds

-Steam broccoli until soft.  Spread on the bottom of a 9x13 baking dish.  Cover with chicken.
-Mix together soup, mayo, lemon juice, curry, artichokes, and liquid.  Spread over chicken.  Top with almonds.
-Bake at 350 for 30-40 minutes or until bubbly.

Homemade Ice Cream

2 c. milk
1 c. sugar
1/4 tsp. salt
4 c. heavy cream
3 T. vanilla

In a saucepan over medium heat, scald milk.  Add sugar and salt; stir until dissolved.  Remove from heat.  Add cream, then vanilla.  Cool well.  Put in an ice cream maker and follow manufacturer's directions.

Chicken Pot Pie

2 packages deep-dish pie crust (for a total of 4 crusts)
3-4 chicken breasts, cooked and cubed
1 family size can of cream of chicken soup (or 2 regular cans)
16 oz. sour cream
2 cans diced potatoes, drained
2 cans peas, drained
2 cans corn, drained

Thaw pie crusts.  Mix all ingredients together, then pour evenly into 2 crusts.  Roll out remaining crusts into circles to form the top, then place on pies and pinch crusts together.

Bake at 350 for 45-60 minutes, or until golden brown.

Substitute any veggies that your family likes, it's so good!  You can also freeze the extra pie - just thaw out before you bake it.