These are a few great dinner ideas that we have created ourselves or have found in cookbooks,online or from friends. We hope that dinnertime is a little more easier with all these great ideas you've shared!!!

Cresent Rolls~Noel Hunt

2 pkg yeast
1/3 C warm water
9 C flour
2 C warm milk
4 Tbs melted butter
1 C crisco
1 C sugar
6 eggs
2 tsp salt

Dissolve yeast into warm water.  Add a pinch of sugar.  Mix in 4 C flour and then the milk,shortening,sugar,eggs and salt.  Beat 2 minutes until smooth.  Add remaining 5 C flour slowly until it blends and does not stick to the sides of the bowl.  Let rise till double in the bowl.  Punch down the dough and divide into 4 equal parts.  Roll each portion out into circles.  Brush with the melted butter.  Cut into pie shape wedges(about 16 wedges).  Roll into cresent shapes starting at the big end. 

Enjoy now:
Let rise for a second time until they are doubled in size.  Place on a greased cookie sheet and bake at 375 degrees for 12-15 minutes.

Enjoy Later:
After you roll them into cresent shapes immediately place into the freezer to freez on a cookie sheet.  Let freeze for about 10 minutes and then take out and throw them into a ziploc bag to keep frozen.  Take out the desired amount about 3-4 hrs before you want to bake them.  Let them rise on a greased cookie sheet until the are thawed and doubled in size.  Bake at 375 degrees for 12-15 minutes.

LASAGN_IOLI~ Cheryl Stayner

1 lb lean meat*(see suggestion below)
Garlic, salt & pepper to taste
1 15 oz can diced tomatoes(2 cups)
1 can/bottle 26oz spaghetti sauce
1 pkg 25ox frozen or refridgerated cheese ravioli
1 1/2 C shredded mozzarella or italian cheese blend


If using raw beef, brownmeat in a large skillet over medium heat until cooked through.  Drain excess fat.  Season meat to taste with garlic and salt and pepper.  Gently stir pasta sauce into the meat.  Arrange 1/2 the frozen or refrigerated ravioli on bottom of two 8x8 pans(or one 9x13).  Coverwith 1/2 meat sauce, repeat with remaining ravioil and meat sauce.  Sprinkle with cheese.  Cover with foil and follow one of the cookinf instruction below.
To Savor Now:  Preheat oven to 400 degrees.  Bake Lasagn-ioli for 15-20 minutes.  remove foil and continue to bake for another 15-20 minutes until bubbly throughout.
To Enjoy Later:  Place foil over top of Lasagn-ioli pans and seal edges.  Place pans in gallon size ziploc plactic bags and seal and date bag.  List number of servings on bag.  Include cooking instructions, bake at 400 degrees for approximately 1 to 1 1/2 hours until cooked throughout.

CREAM CHEESE ITALIAN CHICKEN~LaRie Nelson

1 cream cheese
1 can cream of chicken soup
1 packet of dry italian dressing seasoning
chicken cooked and cubed(or you can use canned chicken)

Heat on stove until mixed together.  Add milk to desired consistency.  Serve over rice.

ZUCCHINI CRUMB CAKE~ Clarissa Franc

3 eggs
1 1/2 C sugar
2/3 C oil or 1/3 C oil & 1/3 C applesauce
2 tsp vanilla
2 C oats
2 C Flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp nutmeg
3 C shredded zucchini

Topping:
1/2 C brown sugar
1 C Chocolate chips
1/2 C chopped nuts

Mix eggs,sugar,oil,and vanilla.  Add dry ingredients and blend thoroughly.  Fold in zucchini.  Pour into greased and floured 9x13 pan.  Mix topping ingredients and sprinkle on top of cake batter.  Bake for 40-45 minutes at 350 degrees.

Fudge Cake With Strawberries~ Clarissa Franc

1 devils food cake mix
1 small box chocolate instant pudding
4 eggs
1 C Sour Cream
1/2 C water
1 1/2 C Choc chips
1/2 C vegetable oil
Garnish with fresh strawberries & cool whip

Place all ingredients except chocolate chips in a large mixing bowl.  Blend with an electric mixer for 1 minute.  Stir down sides.  Continue to mix on medium speed for 2-3 minutes.  Stir in chocolate chips.  Pour batter into prepared(greased)bundt pan.  Bake 45-50 minutes at 350 degrees.  Cool 20 minutes.  invert onto a serving platter.  I usually dust mine with powdered sugar for an elegant look before digging in.  Serve with fresh strawberries and cool whip garnish.

Simple Cheesecake~ Clarissa Franc

1 pkg cream cheese
1 can sweetened condensed milk(or made from powd milk)
1/4 C lemon juice
1 graham crackerr crust or nila crust, premade or store bought
canned cherries or fresh strawberries

Combine cream cheese,milk, and lemon juice.  Pour into crust and refrigerate 1-3 hrs before serving.  Top with fruit sauce.

RANCH BLT CHICKEN SANDWICH~Clarissa Franc

1 loaf of french bread
1/2 lb bacon, cooked and greased
2 tomatoes, sliced
1 C ranch dressing
Shredded cheddar cheese
2-3 boneless,skinless chicken breast
Avocado, peeled and sliced

Brown bacon until crispy, drain grease and let sit on paper towel.  Cook chicken breasts until cooked through.  Season chicken with Montreal Steak seasoning.  When cooked though, slice chicken into diagonal thin strips.  Slice tomatoes and avocados into thin slice as well.  Cut the french bread hortizontially and lay flat on a cookie sheet.  Spread ranch dressing on the bread loaf generousl.  Put the avocado, tomatoes, bacon,chicken and cheese on top of french bread.  Broil sandwich open face until cheese is melted.  Serve warm out of the oven

Lemon Lime Jello~Clarissa Franc

1 large box cook n' serve lemon pudding
1 large box lime jello gelatin
1 tub cool whip or whipped topping

Make the lemon pudding to package directions.  Set aside.  Make the lime jello to package directions, minus 1/2 C of water.  Whisk together the made jello and made pudding together and pour into a 9x13 pan.  Let cool for 3-4 hours until firm. When firm, add cool whip on top of the jello.

CREAMY REFRIED BEANS~Clarissa Franc

1 can refried beans
4 oz cream cheese
1/2 C sour cream
1/4  C salsa
1/2 C shredded cheddar cheese
Dash cayenne pepper

Mix all ingredients together in a microwave safe bowl.  Microwave on high for 3-5 minutes, or until all ingredients are warmed through and smooth.

CARNE ASADA TACOS~ Clarissa Franc

3-5 lbs roast beef or steak
1 Tbs montreal steak seasoning
1 onion
1 lime sliced thinly
1 Tbs beff bouillon

Pico de Gallo Salsa:
5 large tomatoes(diced small)
1 bunch cilantro(diced coarsely)
1 onion(diced small)
1/2 C lime juice
Salt & pepper to taste
Flour or corn tortillas
Coijita cheese(or monterey jack/pepper jack cheese)

Cook roast in crock pot on low (4-6 hrs) until meat is tender enough to shred.  Season meat with steak seasoning, bouillon,lime slices and onion in crock pot.  Once meat is cooked enough, shred into large chunks.  Place meat in tortillas.  Top with cheese and Pico de Gallo salsa.  If using steak, season with steak seasoning and grill until cooked to your desired liking.  Cut steak into slices.  Serve in tortillas with salsa and cheese.

CHICKEN PILLOWS~

2 chicken breasts
2 three oz cream cheese
2/3 C cream of mushroom soup
1 Tbs chopped green onion
10 Tbs of butter
1/8 tsp of pepper
Bag of cesar flavored croutons
2 C of 8 cresent rolls

Boil 2 chicken breast for 10-12 minutes.  In a small bowl add the cream cheese, cream of mushroom soup, green onion, 4 Tbs butter & pepper. This will make your filling.Once chicken is cooked, shred and add to the mixture. Mash up the croutons in the bag until it is almost a powder.  You don't want this to be chunky because it is going to be your breading.  In another bowl melt the remaining butter.  Open your cresent rolls and one by one put a spoonful of the mixture on the cresent rolls and roll it up.  You will need to pinch the edges together so that none of the mixture can fall out.   Once they are filled dip it into the remaining butter and then  into the crouton powder. Place on a cooking sheet and bake them at 375 degrees for 15-20 min.

CROQUE MONSIEUR~ Laura Anderson

Any bread(thick,thin, whatever you have)
Sliced black forest ham
Sliced turkey
Sliced provolone cheese

2 eggs slightly beaten
2 Tbs milk or water
salt and pepper if desired

Mix above together

Make sandwich using all the top ingredients.  Dip both sides of sandwich into the egg mixture(coat well).  Cook on a non-stick sprayed hot skillet.

Serve(if you are feeling adventurous!!!) with starwberry jam & powdered sugar on top(eat with a fork)
It's DELICIOUS!!!!

CHEESY SCALLOPED POTATOES WITH HAM~ Laura Anderson

2 lb potatoes peeled
1/4 C butter
1/4 C flour
1/2 tsp salt
Pinch of pepper
2 C milk
2 C shredded chedder
1 can corn drained
1 lb precooked ham, cut into bit size pieces

Preheat 350 degrees
thinly slice potatoes.  Melt butter in medium sauce pan over medium heat.  Add flour,salt and pepper.  Add milk all at once and cook, stirring constantly until mixture thickens & bubbles.  Remove from heat and add 1 1/2 C cheese.  stir until combined.  Pour mixture over potatoes and combine.  Stir in ham and corn.  Pour into a greased 9x13 baking dish.  Cover with foil and bake one hour or until potatoes are done.  Add remaining cheese and bake for a few more minutes.

BOWTIE CHICKEN PESTO~ Stacie Dougher & Laura Anderson

3 C uncooked bowtie pasta
2-3 cooked chicken breast(cubed)
1 can cream of chicken
1/4 C pesto sauce
1 C milk

Cook pasta and drain.  Mix other ingredients together and srve over the pasta and chicken.

HAPPENSTANCE CHICKEN SOUP~Stacie Dougher

2 cans cream of chicken
1 C of water
1 can chicken broth
2 shakes of WHITE pepper
1/2 C chopped celery
1 C of sliced or diced carrots
1 can white chicken meat/or any cooked chicken
18 oz grandma egg noodles,cooked according to pkg, rinsed and drained

Mix all together cream of chicken soup, waterr, broth, and bring to a boil.  Add seasonings and vegetables.  Add cooked noodles and chicken.  Heat through and serve...a good hearty soup.

My kids favorite soup...Makes it the best with the white pepper and grandma noodles.

ENCHILADAS~ Sandra Turner

Sauce: 2 Tbsp minced onion
2 Tbsp oil
Brown onion in oil

1 Tbsp flour
1 can enchilada sauce
1 1/4 tsp salt
1/2 C tomato juice
Stir in flour, add remaining ingredients and simmer

Hamburger Mixture:
Brown together
1/2 lb hamburger
1/2 tsp salt
1 C minced onion

Shred 2 C cheese

Prepare Torillas
Dip tortillas in the enchilada sauce then lay it in a casserole dish.  Add some hamburger mixture and cheese.  Roll it up & put one next to the other in the dish.  Pour remaining sauce over the tortillas, then top with cheese.

I like to serve with lettuce, tomatoes, chopped scallions,cheese, and any other mexican toppings you might enjoy.  Top with sour cream.

PORK CHOPS WITH CREAM OF MUSHROOM~Anne Medford

Pork Chops
Olive Oil
3-4 cans Cream of mushroom


Brown desired amount of pork chops in moderate amounts of olive oil.  Once browned, add to slowe cooker.  Smother with 3-4 cans of cream of mushroom soup.  Cook on low until pork chops are cooked all the way through.

MEATBALLS WITH RICE~

25 meatballs(cooked & frozen)
1 can cranberry sauce
1 jar salsa

Mix cranberry sauce and salsa with a wire wisk.  Pour sauce in a slow cooker.  Add frozen meatballs.  Cook on low 4-5 hrs. Serve over rice.

CHICKEN DIVAN~Cassie Rykert

1 qt broccoli
5-6 chicken breast, skinned & boned
3 10 oz cans  cream of mushroom soup
1 1/2 c mayonnaise
1 1/2 tsp lemon juice
3/4 tsp curry powder(optional)
1 c shredded sharp cheddar cheese
2 tbs butter

*Cook chicken in boiling water.  Cook broccoli in boiling salt water till tender and drain.  Chop the chicken into cubes.  Combine the broccoli, chicken, cream of mushroom soup, mayonnaise, lemon juice, curry powder, cheese and salt and pepper to taste.  Spray 9x13 inch pan with non-stick cooking spray.  Pour the chicken mixture into the pan.  Top with more cheese if desired. Melt butter and mix with bread crumbs.  Pour bread crumbs over the chicken and broccoli mixture and bake for 30-35 minutes at 350 degrees. Serve over rice