Hodges Family Recipes

By Pampered Chef Preheat oven to 350 1 8oz cream cheese (softened) 1 tsp. Italian Seasoning Mix Mix together and spread on bottom of 8X8 baking dish 1 cup shredded mozzarella cheese 3/4 cup grated parmesan cheese Mix together. Sprinkle 1/2 of cheese mixture over the cream cheese mixture. 1 8oz. can of pizza sauce Top with pizza sauce spreading evenly. Sprinkle with remaining cheese mixture. We like to add olives. We have also added other toppings like chopped up pepperoni, sausage, or ham, any of your favorite pizza toppings would be good! Bake for 15-20 min. until bubbly Serve with cut up pieces of french bread or toasted baguette slices.

This is our favorite way. We use frozen turkey meatballs- about 3 each (we get the big bag from Costco and cook acording to the instructions on bag). Once cooked add 2cans of cream of mushroom soup. Heat until warm then and sour cream 1/2 Cup to 3/4 cup according to taste (I don't measure).Serve over white or brown rice.

From FamilyFun Magazine 2 tablespoons sugar 1 cup half and half 1/2 teaspoon vanilla extract 1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.) Ice cubes (enough to fill each gallon-size bag about half full) 1 pint-size ziplock bag 1 gallon-size ziplock bag Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too! Serves 1.

From Kraft Food and Family 8 boneless skinless chicken thighs (1 lb.) 1/4 cup MIRACLE WHIP Light Dressing 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1/4 cup KRAFT Grated Parmesan Cheese HEAT oven to 375ºF. SPREAD chicken with dressing. MIX stuffing mix and cheese in pie plate. Add chicken, 1 piece at a time; turn to evenly coat. Place on foil-covered baking sheet. Discard any leftover stuffing mixture. BAKE 25 to 30 min

From the Pioneer Woman blog 2 Cups cooked chicken 2 cans Cream of Mushroom soup or 1 can cream of mushroom and one can cream of chicken 2 cups grated sharp cheddar cheese or Mexican blend 1/4 cup finely diced green pepper 1/2 cup finely diced onion 1 jar (4 oz) diced pimentos, drained 3 cups dry spaghetti, broken into 2 inch pieces 2 cups reserved chicken broth 1 tsp. Lawer't Seasoned Salt opt. 1/8 to 1/4 teaspoon Cayenne pepper Salt and Pepper to taste 1 additional cup of grated sharp cheddar cheese or Mexican blend Cook 1 cut up fryer and pick out meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except for additional 1 cup sharp cheddar cheese. Place mixture in casserole pan and top with remaining sharp cheddar or Mexican blend. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 30 to 45 min until bubbly. (If cheese on...

I got this from my friend Regan- Ingredients: 2 Devils Food cake mixes 4 eggs 1 1/2 C. shortening Filling: 8 oz. cream cheese 2 tsp. vanilla 1/4 C. butter or margarine 1 box powdered sugar Directions: Mix cake mix, eggs and shortening together and roll into balls. Bake on cookie sheet at 350 degrees for 8 minutes. Mix filling and spread between two cookies.

These are from Becky Higgins . Simple, yummy chocolate cookies with chocolatey-mint "icing" on top! Ingredients: 3/4 C. butter 1 1/2 C. brown sugar 2 T. water 2 C. semi sweet chocolate chips 2 eggs 2 1/2 c. flour 1 1/4 tsp. baking soda 1/2 tsp. salt Directions: Melt butter, brown sugar and water in a saucepan over medium heat until melted and then add chocolate chips, stirring until completely melted. Cool for 10 minutes. Pour into a mixing bowl and beat in eggs. Add dry ingredients; mix together and chill for about 45 minutes. Roll into balls, flatten slightly, and place on cookie sheet. Bake at 350 for 10 minutes (cookies should be set, but soft). When cookies come out of the oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool. I used mint Hershey's kisses (cut in half) and they turned out great! You could probably use other chocolate candies on top, too. Prepar...

1 large can condensed cream of chicken soup 1 cup milk (eyeball it) 3 cups chopped cooked chicken 1/2 tsp. dried rosemary leaves, crushed (I don't really like rosemary, so I usually use another blend of spices that I have and some dried minced onion) 6 lasagna noodles, cooked, drained (I use the no-boil noodles) 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained 1 pkg. (8 oz.) Shredded Mozzarella Cheese, divided 1/2 cup KRAFT Grated Parmesan Cheese, divided PREHEAT oven to 375°F. Mix soup and milk in medium bowl. Add chicken and spices; mix well. SPOON 1 cup of the chicken mixture into 12x8-inch baking dish (I usually make it in 2 8x8 pans and freeze one for later). Cover with layers of half each of the noodles, remaining soup mixture, broccoli and cheeses. Repeat layers. BAKE 30 min. or until heated through. Let stand 10 min. before cutting to serve.

This is from Regan's little sister Sarah 5-6 frozen chicken breasts 1 packet (or more depending on the desired flavor) Taco Seasoning 1 jar of salsa (your choice) A couple spoons of Sour Cream Cheese if desired Directions: Put chicken in crock-pot. Add packet of seasoning. Put salsa on top. Cook on high for 4 hours. Shred chicken. Add cheese and let it melt. Add sour cream right before serving and mix in well. Number Of Servings:A bunch Preparation Time:5 minutes Here's how Regan made this better: Put chicken breasts (2-4 or whatever), one WELL-DRAINED and RINSED can of black beans, one can of corn, and salsa in crock pot. Cook on high 3-4 hours, then shred chicken with fork and stir in one 8 oz. block cream cheese. Serve as a dip for chips, on tortillas, etc. It may look ugly, but you won't be able to keep your hands out of it!

Brown 1 lb. ground turkey drain grease and add One packet of McCormick stroganoff seasoning mixed with 1 cup water Simmer for 10 min. and add 1 cup sour cream Serve over Egg noodles

From Regan Ashford This is right up at the top of most beloved Ashford Family Recipes. Served at nearly all family gatherings. Macaroni noodles (boiled in salted water) Cheese (Velveeta and others) Sauce: 4 eggs 1 tsp. dry mustard 1/4 tsp. garlic powder 1/4 tsp. black pepper approx 3 cups milk Directions: In a 9x13" pan, add enough cooked macaroni to get half full. Add a layer of Velveeta cheese slices. Add macaroni to near top. Pour sauce over top, adding more milk to bring to the top of macaroni. Top with a layer of cheese (can be Velveeta, cheddar, monterey jack, mozzarella, parmesan, etc. We like a good mix). Bake at 350 for at least 45 min. or until set (not runny in the middle). Let cool to set even more before eating. Number Of Servings:lots Preparation Time:1 hour or so

By Anita Roehr 3 tsp dry yeast 2 c warm water ½ cup soft butter 2/3 cup dry milk powder 6-6 ½ c. flour ½ c sugar ½ c potato flakes 2 eggs 1 ½ tsp salt Dissolve yeast in warm water. Add butter, milk powder, sugar,potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough flour to form a firm dough. Knead 8-10 times. Divide dough in half. Roll each portion into a 12 in. circle. Cut each circle into 16 wedges. Roll up wedges from the wide ends and place on cookie sheet. Cover and freeze. When firm transfer to large resealable bag. Freeze for up to 4 weeks. Arrange rolls on pan sprayed with Pam. Let rise in warm place about 4 hours. Bake 350 for 15-17 minutes or until golden. Makes 32 rolls

From Pampered Chef 1/4 lightly packed cilantro leaves 1 pkg (8oz) cream cheese 2 cups shredded Monterey Jack cheese, divided 1 medium onion (about 2/3 cup chopped) 1 can (28 oz) enchilada sauce 12 (6 in.)corn tortillas 3 cups diced or shredded cooked chicken Additional chopped fresh cilantro leaves sliced olives Chop cilantro. Place cream cheese in bowl and microwave on high for 30-45 seconds or until very soft. Add cilantro and 1 1/2 cup cheese. Chop onion and set aside. Spread 2/3 cup of the enchilada sauce over bottom of pan. Pour remaining sauce into a stainless still mixing bowl and set aside. To assemble lasagna dip tortillas into enchilada sauce in mixing bowl and arrange over sauce in pan, overlapping as necessary. Scoop half of cream cheese mixture over tortillas and spread. Top with 1 cup of chicken and one third onion. Repeat layers one time . Dip remaining 4 tortillas in sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining e...