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Tater Tot Casserole




16 oz package tater tots
1 Lb. ground beef
2 cans green beans
1 can cream of mushroom soup
1 cup shredded cheddar cheese
Layer tater tots in bottom of large casserole dish (9x13)  Layer in green beans and crumbled ground beef.  Mix soup with 1 can of water, pour over casserole.  Sprinkle cheddar cheese over top and bake 45 min. @ 350 deg.

Cherry-O-Cream Pie



1 can Sweetened Condensed Milk
1 8-oz. pkg. softened Cream Cheese
1/3 cup Real Lemon Juice
2 cups finely crushed corn flakes
1/3 cup Margarine (melted)
1 Tablespoon sugar
1 can (15-16 oz) Cherry Pie Filling
In a bowl mix together corn flakes, melted margarine and sugar.  Press this mixture into a 9-inch pie pan to form crust.  Place in freezer while mixing filling.
Mix together sweetened condensed milk, cream cheese and lemon juice.  Beat at high speed with electric mixer until smooth.  Pour into chilled crust.  Top with cherry pie filling.  Chill for at least 2 hours before serving. (Best if chilled over night)

Aunt Shirley's Oatmeal Cake



1 cup of Oatmeal 
1 cups of boiling water
1 stick  Margarine

1 cup Brown Sugar
1 cup White Sugar
2 beaten Eggs
1 1/3 cups Self Rising Flour
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 teaspoon Soda


1 stick of Margarine
1 cup Brown Sugar 
1/4 cup Milk
1 tablespoon Vanilla
1 cup of Coconut

Add oats to margarine and boiling water, cover and remove from heat. 

Cream together brown sugar, white sugar, add beaten eggs.  Sift together flour, cinnamon, nutmeg, and soda.  Add flour mixture to creamed sugar and egg mixture, stir in oatmeal mixture.  Pour into ungreased 9x13 baking pan.  Bake for 25 minutes @350 degrees or until firm to touch.  

Cream together 1 stick of margarine, brown sugar  1/4 cup of milk and vanilla in a sauce pan.  Heat until melted, add coconut.  Spread over hot cake.  Broil to toast coconut.


Swiss Chicken Bundles



3 dry lasagna noodles
1 large egg, beaten
2 cups ricotta cheese or cream-style cottage cheese, drained
1 1/2 cups (8 ounces) chopped cooked chicken
1 1/2 teaspoons snipped fresh tarragon or basil, or 1/4 teaspoon dried tarragon or basil, crushed
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
Salt and freshly ground pepper to taste
1 1/2 cups milk
1 1/2 cups (6 ounces) shredded process Swiss cheese
Paprika or snipped parsley (optional)


  1. Cook lasagna noodles according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
  2. For filling, in a medium mixing bowl stir together egg, ricotta or cottage cheese, chicken and 1 1/2 teaspoons tarragon or basil.
  3. To assemble bundles, spread about 1/3 cup of the filling over each lasagna noodle. Roll up noodles, starting from a short end. Place bundles, seam sides down, in a 11 x 7 x 2-inch baking pan; set aside.
  4. For sauce, in a medium saucepan melt the butter. Stir in flour, mustard, salt and pepper. Add milk all at once. cook and stir until thickened and bubbly. Gradually add cheese, stirring until melted after each addition. Pour sauce over lasagna bundles. Cover pan with foil.
  5. Bake in a 375*F (190*C) oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving. Transfer bundles to individual plates or serving platter. Stir sauce in baking dish. Spoon some of the sauce over each bundle and, if desired, sprinkle with paprika or parsley.

Makes 8 servings.


Pumpkin Soup



1 small onion, minced
1 garlic clove, minced
3 tablespoons butter
1 1/2 pounds pumpkin puree
1 (14 ounce) can chicken broth
2/3 cup water
1/2 cup half-and-half
1/4 teaspoon white pepper
Fresh parsley for garnish


  1. In medium saucepan over medium heat melt butter and add onion and garlic cooking until translucent.
  2. Add remaining ingredients except for half-and-half and simmer for 20 minutes. Stir in half-and-half until heated.
  3. Garnish each bowl with fresh parsley.

Makes 6 servings.



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