The Ultimate Dump Dinners & Dump Cake Cookbook: 40 Delicious, Quick & Easy Dump Dinner & Dump Cake Recipes (Dump Dinner Cookbook Series 2) (3 page)

I always double up on this recipe and freeze the remainder in single portion sizes for a quick winter brunch. Freeze for 1 month.

Ingredients:

6 slices of chopped, cooked bacon

8 quartered Pillsbury Grand biscuits

1 ½ cups of milk

7 oz. (195 g) of cubed Velveeta

1 Cup of Colby Jack cheese, shredded

Salt and pepper to taste

Directions:

• Preheat your oven to 350 degrees (175 c).
  
• Lightly grease a 9×13 inch baking pan
  
• Place the quartered biscuits in bottom of the pan
  
• Top the biscuits with the cooked bacon, cheese and Velveeta.
  
• Whisk the eggs, salt, pepper and milk
  
• Pour this mix over the cheese, biscuits and bacon
  
• Bake around 40 minutes, or until cooked and golden brown
  

Ingredients:

¾ lb. (340 gm) of low fat cottage cheese

1 lb. (450 gm) of cheese, your choice, grated

10 eggs

1 lb. of cubed ham

1 cup of chopped onion

½ cup of flour

Salt and pepper to taste

½ cup of melted butter

Directions:

• Preheat the oven to 350 degrees (175 c),
  
• Add the melted butter to grease 9x13 baking dish,
  
• Then mix together the low fat cottage cheese, grated cheese, eggs, ham, onions, flour, salt and pepper in a large bowl.
  
• Pour the mixture onto the melted butter and bake for 45-55 minutes.
  

Makes 5 servings

This is a simple, tart-sweet tasting casserole dump dinner that is perfect for summer dinners and goes well with buttery, barbequed corn on the cob.

Ingredients:

1 lb. (450 g) of chicken breasts, skinless and boned

1 onion, peeled, chopped

½ a cup of melted butter

1 cup of your favorite ketchup

1 ½ cups of pineapple preserves

1 tbsp. of mustard, dried

1 ½ cups of dole pineapple tidbits

Directions:

• Preheat oven to 350 degrees (175 c)
  
• Mix the ingredients in a large bowl
  
• Place the ingredients in a greased 9x13 baking dish
  
• Bake for 30 minutes, check breasts are cooked through
  

Serves 4

The whole family loves tacos and this easy to make taco recipe, with a hint of chili will feed a family of four.

Ingredients:

1 envelope of your choice taco seasoning

6 chicken breasts, boned and skinned

1 can of 14.5 oz. (400 ml) Tortilla Soup

1 jar of 16 oz. (450 ml) salsa

Directions:

• Preheat the oven to 350 degrees (175 c)
  
• Dump the ingredients into a large bowl and stir to mix
  
• Dump the contents of the bowl into a lightly greased 9x13 baking dish and bake for 30-40 minutes or until chicken is no longer pink in center.
  

You should be able to shred the chicken easily with a fork when done.

Suggestions:

To make tacos add lettuce, diced tomatoes, shredded cheese and soft tortillas or hard taco shells, and top with a dollop of sour cream and guacamole. You can adapt this recipe to make tostados and nachos as well.

Serves 4

Another dump pizza for 4 that makes a scrumptious lunch, always delicious with a green salad added to complete the dish.

Ingredients: For the Crust:

1 x 8 oz. (225 g) of cream cheese, full fat

2 eggs

2 tbsp. of parmesan cheese, grated

1 tsp. of garlic powder

Toppings:

½ a cup of pizza sauce

2 cups of mozzarella cheese, shredded

2 cups of pineapple tidbits, drained

Glazed ham cut into bite sized chunks

6 sliced button mushrooms

Directions:

• Preheat your oven to 350 degrees (175 c)
  
• Grease a 9x13 baking dish
  
• Mix the eggs, cream cheese, parmesan cheese, and garlic powder with a mixer until combined well
  
• Spread into your baking dish and bake for 12 minutes until the base is golden brown
  
• Remove and allow crust to cool for 10 minutes
  
• Spread the pizza sauce on the crust base
  
• Top this with the mozzarella cheese
  
• Then add your toppings and a sprinkle of garlic powder
  
• Bake for about 10 minutes or until the cheese is melted   
  

Sweet and savory dinner for 4 that everyone loves, I always add a side of buttery mashed potatoes for a complete and filling meal.

Ingredients:

4 chicken thighs, skinless,

1 x 10.75 oz. (305 g) can of cream of chicken soup

1 sleeve of mushroom soup mix

1 ½ cups of long grain rice

1 ½ cups of water

1 x 10.75 oz. (305 g) can of apricots with juice

1 ½ cups of broccoli florets

½ tsp of fresh chopped basil (or dry)

½ tsp of garlic powder

Directions:

• Preheat oven at 350 degrees (175 c)
  
• In a large bowl mix the soups, water and rice together
  
• Pour the mixture into a greased 9x13 baking dish
  
• Add the broccoli and apricots and mix lightly
  
• Layer the chicken thighs on top of the mixture and season them with salt, pepper, garlic powder and basil
  
• Bake covered with foil for about 60 minutes or until the thighs are no longer pink inside
  
• Then remove the foil and bake for another 15 minutes so that the top is nicely browned
  

Using the leftover shredded chicken (about 2 cups) from the Chicken Taco recipe I always make this simple, hearty tortilla soup in the crock pot while we eat the chicken tacos.

Ingredients:

2 cups of the leftover shredded chicken

1 x 32 oz. (1 liter) container of chicken broth

1 x 14.5 oz. (400 gm) can of tomatoes with chilies

1 can of kernelled corn

Half a cup of chopped, fresh cilantro (if available)

2 tsp of fresh lime juice (or bottled)

Directions:

Dump the ingredients into your crock pot or slow cooker, stir to mix and cook on medium for 2 hours.

Serve in big bowls and garnish with shredded cheese and crushed nacho chips and a touch of chopped cilantro.

Makes 4 serves