Recipes

* 1 pk corn tortillas

* 2 c chicken, cooked and cubed (or substitute turkey)

* 12 oz cheddar cheese, grated

* 1 cn cream of chicken soup, condensed

* 1 cn cheddar cheese soup, condensed

* 1 c tomatoes with green chilies (such as Ro-Tel brand)

* 1 1⁄4 c milk

* 1 onion, chopped

* 1 freezer food storage bag, jumbo

Instructions

2 teaspoons olive oil

1 1/2 pounds Italian sausage (bulk or with casings removed)

2 onions, finely chopped

4 garlic cloves, minced

2 teaspoons oregano

1/2 teaspoon red pepper flakes

2 tablespoons tomato paste

1 (28-ounce) can diced tomatoes

6 cups chicken broth

2 bay leaves

8 ounces fusilli pasta

1/2 cup finely chopped fresh basil

8 ounces ricotta

1/2 cup grated Parmesan

1/4 teaspoon salt

Pinch of pepper

2 cups shredded mozzarella

11 whole graham crackers, broken into squares

1 cup butter or margarine

1 cup sugar

1 teaspoon ground cinnamon

1/2 cup finely chopped pecans

1 (6 ounce) package semisweet mini morsels

1 (2 lb) package frozen hash brown potatoes, thawed

1 (8 ounce) package sliced ham, chopped

2 (10 3/4 ounce) cans cream of potato soup

1 (16 ounce) container sour cream

2 cups shredded sharp cheddar cheese

1 1/2 cups grated parmesan cheese

Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch baking pan. In a large mixing bowl, combine potatoes, ham, potato soup, sour cream and cheddar cheese. Sprinkle with Parmesan cheese. Bake in preheated oven until sauce is browned and top is browned, about 60 minutes.

I make this every friday for dinner. I put all of the ingredients in my bread make now in the order the manufacter tells me too. Much easier but here is the old fashioned way .

1 C Warm Water

1/4 tsp. Sugar

1 pkg Yeast

2 3/4- 3 1/2 C Better for Bread Flour ( I live in a dry climate I only need 3 cups)

1 tsp. Kosher Salt

1 1/2 TBLS Olive Oil (Plus more for bowl)