Page 19 - Florida Sentinel 4-28-17

Recipes
Dump Crock Pot Cheesy Ranch Potatoes
These super simple slow cooker potatoes are cheesy and full of flavor ... they practically melt in your mouth! If you're looking for an easy side dish recipe to make, try these Melt-In-Your-Mouth Slow Cooker Potatoes. Red po- tatoes are cooked in cream cheese, cream of potato soup, ranch dressing mix, and Cheddar cheese, so you know they must be darn good! Just dump the ingredi- ents in your slow cooker and let them cook all day.
2 lbs. small red potatoes quartered
1 (8 oz) package cream cheese, softened
1 (10 3/4 oz) can cream of potato soup
1 envelope ranch salad dressing mix
1 c. shredded cheddar cheese
Directions: Place cleaned and quartered potatoes in a 2 quart Crock Pot.
In a bowl beat together cream cheese, soup and salad dress- ing mix. Stir in shredded cheese. Pour over potatoes in crock pot and stir.
Cover Crock Pot and Cook on low for 8 hours or until pota- toes are tender.
DUMP AND BAKE OVERNIGHT MACARONI AND CHEESE
You don’t even need to boil the pasta for this Dump-and-Bake Overnight Macaroni and Cheese! It’s an easy side dish for weeknight dinners, holi- days, and potluck meals with family and friends!"
4 cups milk
2 cups uncooked elbow macaroni
1⁄4 stick butter (2 table- spoons), diced into small cubes
16 ounces cheese, shred- ded (I like to use mild cheddar cheese, but you can also use a blend of cheddar and muenster, mozzarella, or your other favorite cheeses)*
1⁄4 teaspoon salt
Directions: 1 Grease a 13- inch by 9-inch baking dish. Spread half of pasta in bot- tom of dish. Sprinkle with half of cheese, dot with half of the butter, and sprinkle with half of the salt. Repeat layers using the remaining pasta, remaining cheese, re- maining butter, and remain- ing salt. Pour milk evenly over pasta, cover with alu- minum foil, and refrigerate for approximately 24 hours.
Bake, covered with foil, at 350 degrees F for approxi- mately 45 minutes. Remove foil during the final 10 min- utes to allow top to brown.
NOTES: USE a block of cheese that you shred by hand on a box grater. The pre-shredded cheeses that you can buy at the store in- clude stabilizers, and they don’t melt as nicely in this recipe.
DUMP AND BAKE CHICKEN POT PIE
1 (10.5 ounce) can con- densed cream of chicken soup (I used Campbell’s Healthy Request)
1 cup milk (I used 2% milk)
1 (12 ounce) package frozen mixed vegetables, thawed (I used a mix of carrots, peas, corn, and green beans)
used Pillsbury Grands! Jr. Golden Homestyle Butter- milk Biscuits) -- the minia- ture biscuits cook faster than the standard-size re- frigerated biscuits, which is important for this recipe.
1 cup
chicken
ounces)*
1 (6 ounce) can miniature refrigerated biscuits (I
diced cooked (about 4-5
Directions: Preheat oven to 400 degrees F. Spray an 8- inch or 9-inch square baking dish with cooking spray.
Place soup, milk, vegetables, and chicken in the prepared dish and stir until completely combined.
Top with biscuit dough.
Bake, uncovered, for 15-18 minutes, or until biscuits are golden brown and the filling is heated through and bubbly. Keep an eye on the biscuits as they’re cooking – if you think that the biscuits are getting too brown on top, just cover them very loosely with foil while you finish baking the dish.
Banana Bread Dump Cake
One of the best parts about dump cakes, besides how easy they are to make, is the fact that you can make them with so many different kinds of fruit! From the traditional dump cake recipes that use pineapple, coconut, and even cherry, to more inventive fruity recipes for dump cake.
3 bananas
1/2 cup milk, divided 1 box of banana bread quick mix
1/2 cup butter, melted
Directions: Preheat your oven to 350 degrees and grease a small casserole dish or pan with cooking spray.
Slice the bananas into pieces and line the bottom of the greased dish. Top with about 1/2 of the milk.
In a small bowl, mix together the banana bread mix, melted butter and remaining 1/2 cup milk. Pour and spread on top of the banana layer.
Bake for about 35-40 minutes until the sides begin to brown and an inserted toothpick comes out mostly clean (crumbs but no batter).
Let cool for about 15 minutes before serving. Top with a scoop of whipped cream or ice cream and nuts, more bananas or other toppings.
Dump cakes don’t store well, so for best results, bake right be- fore serving and choose your baking container wisely.
DUMP AND BAKE ITALIAN
MEATBALL AND RICE CASSEROLE
There’s no prep necessary for this Dump and Bake Ital- ian Meatball and Rice Casserole! It’s the perfect easy dinner solution for your busy weeknights – and your family will love the cozy comfort food!"
3 cups (27 ounces) mari- nara sauce
1 can (14.5 ounces) Basil, Garlic & Oregano diced tomatoes (undrained)
3⁄4 cup water
1 cup uncooked long grain white rice
1 (26 ounce) package Rosina Fully-Cooked Ital- ian-Style frozen meatballs (you do not need to thaw the meatballs)
1⁄2 cup (2 ounces) shred- ded mozzarella cheese
1⁄4 cup (1 ounce) grated Parmesan cheese
2 tablespoons chopped fresh parsley
Directions: Preheat oven to 375 degrees F.
Stir marinara sauce, tomatoes, water, and rice together in a 13-inch by 9-inch baking dish. Add meatballs and stir to com-
bine.
Cover the baking dish tightly with a lid or foil.
Bake for 60-75 minutes or until the rice is tender. During
the final 5 minutes of cooking, remove dish from oven, un- cover, and sprinkle with mozzarella and Parmesan. Place back in the oven (uncovered) for the final 5 minutes, or until cheese is melted.
Garnish with parsley just before serving.
FRIDAY, APRIL 28, 2017 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B