4 minute read
Featured Master Chef Recipe - Simple
Master Chef Featured Recipe
Crock Pot Meatballs Submitted by Olivia F.
Ingredients:
1 Package of frozen meatballs (great value brand are my favorite) 18 oz. bottle of Sweet Baby Ray’s BBQ sauce 1 Squeeze bottle of grape jelly.
Instructions:
Throw it all in the crock pot and cook on high mixing throughout until done!
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Pumpkin Cranberry Soup
Submitted by Marcie K.
Magra’s Celebrity Hash
Submitted by Christine B.
Ingredients:
2 (15 oz.) Cans pumpkin 14 oz. Can jellied cranberry sauce 1 (32 oz.) Carton chicken stock 1 Cup heavy cream Sage for garnish
Instructions:
Combine pumpkin, cranberry and chicken stock. Simmer 15 minutes, stirring occasionally. Add heavy cream, stir, and serve, garnished with fresh sage if desired.
Turkey & Pasta Primavera
Submitted by Jessica N.
Ingredients:
2 lb. Turkey breast tenderloins cut into 1-inch pieces. 1 (16 oz.) Package frozen loose pack stir fry vegetables (sugar snaps,peas,carrots,onions, mushrooms.) 2 tsp. Dried basil, oregano,
Italian seasonings. 2 (16 oz.) Jar Alfredo pasta sauce. 12 oz. Dried linguine or angel hair pasta noodles broken. Shredded Parmesan cheese (optional)
Instructions:
1. In a 4 1/2 - 6 quart slow cooker, combine turkey & frozen vegetables sprinkle with dried herbs and stir in the Alfredo sauce. 2. Cook and cover on low heat setting for 5-6 hours. High setting for 3-4 hours. 3. Cook pasta according to package directions. Drain. Stir pasta into slow cooker. 4. If desired sprinkle Parmesan cheese on individual servings.
Ingredients:
2 Bags cubed hash browns frozen Extra Large bag shredded cheddar cheese Small sour cream container 1 1/2 Cup thick cubed ham 1 Can cream of chicken soup Crushed corn flakes OR
French’s Onions
Instructions:
Preheat oven to 375. You will need 2 large mixing bowls and a greased Large deep casserole dish greased with Crisco or butter. Mix everything together except shredded cheddar and frozen hash browns in large bowl. Add salt n pepper. Pour frozen hash browns in bowl and then pour wet mix on. Mix throughout and then add 3/4 of the cheese and mix well. Add into casserole dish cover with foil. If extra leftover bake in a smaller greased dish. Bake at 375 for 40 mins. Uncover. Add rest of cheese and crushed corn flakes or French fried onions. Bake another 15 mins. Let set and serve hot. Always popular at parties. Serve as a main dish or breakfast with bread or biscuits.
Stuffed Mushrooms
Submitted by Jennifer M.
Ingredients:
8 oz. Package of cream cheese (softened) 1/2 tsp. Chili powder 1/2 tsp. of cumin 1/2 tsp. Garlic powder 1/2 Cup of shredded cheddar cheese divided 1 Package of white mushrooms
Instructions:
Preheat oven to 350 degrees. Wash and remove stems from mushrooms. Set aside. Mix cream cheese until smooth. Add chili powder, garlic powder, cumin, and 1/4 cup of shredded cheese. Mix all ingredients until well incorporated. Spoon mixture into mushroom caps. Add remaining cheese to top of mixture. Add more if needed. Bake for 15 minutes or until mushrooms are losing liquid.
Cheezy Ravs
Submitted by Lisa W.
Ingredients:
2 Bags frozen ravioli 1/2 Log Velveeta 1 Stick butter 1 Can cream of mushroom soup 1 Can cream of chicken soup Garlic powder.
Instructions:
Boil 2 bags ravs, drain water. In microwave melt all remaining ingredients pour over ravs, garlic powder to taste. Stir well. Enjoy.
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