18 medium Mushrooms
1/4 cup Margarine
1/4 tsp Garlic Powder
1/4 cup shredded Chedder Cheese
2 tbsp Milk
1 tsp Soya Sauce
1/4 cup dry Bread Crumbs

Remove & chop (or shred) mushroom stems. Fry stems with margarine, garlic powder, milk, soya sauce and bread crumbs until well browned and tender. Add cheese, stir to melt. Stuff caps and bake for 15 minutes @ 350.
Submitted by: Amber

Labels: Appetizers + Side Dishes

1 tube Pillsbury Crescent Rolls
2 cups crushed Corn Chips
1 1/2lb Ground Beef, browned & drained
1 1/2 cups Tomato Sauce
1 envelope Taco Seasoning
1 cup Sour Cream
1 cup Cheese, shredded

Press crescent dough in the bottom and up the sides of a 9" x 13" pan. Simmer beef, tomato sauce and seasoning for 5 minutes. Put 1 cup corn chips over dough, then meat sauce. Top with sour cream, cheese and remaining chips. Bake uncovered @ 350 for 25-30 minutes.
Submitted by: Amber

Labels: Main Courses - Beef

Bake squash and scoop out the insides.

1 medium Onion
2 Garlic Cloves
1 cup sliced Mushrooms
Salt and Pepper
1/2 tsp Oregano
1 tbsp Parsley
2 cup chopped Tomatoes (I use canned, I just drain them)
1 cup Cottage Cheese
1 cup grated Mozzarella Cheese
Parmesan Cheese

Saute onion, garlic, mushrooms, salt and pepper, oregano, and parsley in a frying pan. Add chopped tomatoes, cook until almost all the liquid is gone. (I don't usually have much extra liquid in mine, so I just saute it until I think it is cooked enough.)

Add cottage cheese, mozzarella and the squash. Mix well. Place the mixture in a lightly greased medium-sized casserole dish, sprinkle with parmesan cheese. Bake at 350 until hot and bubbly. I usually bake mine at least 45 minutes.
Submitted by: Heather

Labels: Casseroles, Vegetables

1 box Kraft Dinner - White Cheddar
3/4 of 700ml jar of Spaghetti Sauce
3 tblsp Garlic & Herb spice
3 large cooked Chicken Breasts, cut into bite size pieces

Mix all together & ENJOY!!
Submitted by: Janelle

Labels: Main Courses - Chicken

Place contents of one 175gram bag of Old Dutch Popcorn Twists Into a large Roaster pan.

Next, in a 2 qt (2L) sauce pan cook together for 2 minutes the following caramel sauce ingredients:

½ lb (227 g) Butter (not margarine)
1 cup (280ml) Brown Sugar
½ cup (140 ml) light Corn Syrup

Add 1 tsp (5ml) Baking Soda to mixture. This will cause mixture to foam (that’s why the 2 qt (2L) saucepan is necessary). Allow the foam to cook down slightly, then stop cooking the caramel sauce mixture. Pour caramel mixture over popcorn twists and stir until mixed. Place in 250 degree F over for 45 minutes. Stir at least every 10 – 15 min. Remove from oven and pour on wax paper. Allow to cool slightly and break apart.
Submitted by: Janelle

Labels: Miscellaneous