Taco Soup

2 pounds ground beef
1 small onion
Brown meat and onions.

Add:
1 can ranch style beans
1 can pinto beans
1 can corn
1 can red beans
1 can rotel
4 cans diced tomatoes, Italian style
1 pkg. ranch dressing
1 pkg. taco seasoning
Mix all together.
Add 1 Tbs. sugar. Flavor with garlic and Worcestershire.

Serve with tortilla chips, cheese, and sour cream.

Chocolate Caramel Sheet Cake

1 c. butter

1c. water

¼ c. baking cocoa

½ c. buttermilk

2 eggs

1 t. baking soda

1 t. vanilla extract

2 c. sugar

2 c. all purpose flour

½ t. salt

1 ½ c. coarsely chopped pecans, toasted

Cook first 3 ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat.

        Beat buttermilk and next 3 ingredients at medium speed until smooth; add cocoa mixture, beating until blended.

        Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating just until blended. Batter will be thin.   Pour into a bar pan.

        Bake at 350 degrees for 20 -25 minutes. 

Pour warm Quick Caramel Frosting over cake , spreading evenly to edges of pan. Sprinkle evenly with pecans. Makes 15 servings.

Quick Caramel Frosting

½ c. butter

½ c. light brown sugar

½ c. dark brown sugar

¼ c. milk

2 c. powdered sugar

1 t. vanilla extract

Bring first 3 ingredients to a boil in a medium saucepan, whisking constantly, about 2 minutes

        Stir in milk and bring to a boil; remove from heat. Add powdered sugar and vanilla, stirring with a wooden spoon until smooth. Use immediately. 

My Grandma Miles' Fudge

4 cups sugar
2 sticks butter
1 can milnot
Cook the above ingredients till the mixture forms a soft ball when dropped in cold water.


Add:
1 4 oz. jar of marshmallow crème
1 12 oz. bag of chips (chocolate, butterscotch, etc.)


Pour into a buttered pan or use a cake decorator and put into mini-cups.


Yield: 75 – 85 mini-cups

Pasta with Chicken and Squash

1 pkg. 16 oz. spiral pasta2 cups whipping cream

1 tbs. butter

2 cups shredded Mexican cheese blend or cheddar cheese

1 small onion, chopped

1 garlic clove, minced

5 tbs. olive oil

2 medium zucchini, julienned

2 medium yellow squash, julienned

1 ¼ tsp. salt, divided

1/8 tsp. pepper

1 pound boneless skinless chicken breasts, julienned

¼ tsp. each dried basil, marjoram, savory, and dried rosemary

1/8 tsp. rubbed sage

Cook pasta according to package directions.  Meanwhile, heat cream and butter in a large saucepan until butter melts.  Add cheese; cook and stir until melted.  Rinse and drain pasta; add to cheese mixture. Cover and keep warm. In a skillet over medium heat, sauté onion and garlic in 3 T. of oil until onion is tender.  Add squash; cook until tender.  Add 1 tsp. of salt and pepper; remove from the heat and keep warm.  Add remaining oil to skillet; stir-fry chicken with herbs and remaining salt until juices run clear.  Place pasta on a serving platter; top with chicken and squash.

Hot Artichoke and Spinach Dip

1 8oz. cream cheese, softened

1/4 c. mayonnaise

1/4 c. Parmesan cheese

1/4 c. Romano cheese

1 clove garlic, peeled and minced

1/2 t. dried basil

1/4 t. garlic salt

Salt and pepper to taste

1 14 oz. can artichoke hearts, drained and chopped

1/2 c. frozen chopped spinach, thawed and drained

1/4 c. shredded mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a small baking dish.

In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper.  Gently stir in artichoke hearts and spinach. 

Transfer the mixture to the prepared baking dish.  Top with mozzarella cheese. Bake for 25 minutes, until bubbly and lightly browned.

Li'l Cheddar Meat Loaves

1 egg

¾ cup milk

1 c. shredded cheddar cheese

½ cup quick-cooking oats

½ cup chopped onion

1 tsp. salt

1 lb. lean ground beef

2/3 cup ketchup

½ cup packed brown sugar

1 ½ teaspoon prepared mustard 

In a bowl, beat the egg and milk.  Stir in cheese, oats, onion, and salt.  Add beef and mix well.  Shape into eight loaves; place in a greased 13in x 9in x 2in baking dish.  Combine ketchup, brown sugar and mustard; spoon over loaves.  Bake, uncovered, at 350 degrees for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160 degrees.

Yield: 8 servings

Smoked Sausage and Beans

Surprisingly, my family LOVED this recipe!


2 medium onions, chopped
2 garlic cloves, minced
1 Tbs. olive oil
1 lb. fully cooked smoked sausage, cut into 1/4 in. slices
3 - 4 cups chicken broth
1 can (15 1/2 oz.) kidney beans, rinsed and drained
1 can (16 oz.) great northern beans, rinsed and drained
1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained
5 - 6 bay leaves (I didn't use these.)
1 tsp. minced fresh parsley
1 tsp. ground cumin
Dash hot pepper sauce
Hot cooked rice or pasta.


In a large skillet, saute onions and garlic in oil until tender.  Add sausage; cook and stir until lightly browned.  Add broth, beans, and seasonings. Cover and simmer for 1 hour, stirring occasionally.  Discard bay leaves. Serve in a bowl over rice or pasta.

Clone of a Cinnabon

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature

1/3 cup margarine, melted

4 1/2 cups bread flour

1 teaspoon salt

1/2 cup white sugar

2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened 

1 (3 ounce) package cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Cheddar Bacon Dip

16 oz sour cream

1 packet Ranch dressing mix

3 oz bacon bits (in the bag not jar)

1 cup shredded cheddar cheese  

Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

Turkey Barbeque

1 turkey (about 12 pounds)

½ c butter

2 Tbs. Worcestershire sauce

2 Tbs. steak sauce

1 Tbs. garlic powder

1Tbs. onion powder

1 Tbs. lemon-pepper seasoning

1 Tbs. pepper

2 -3 tsp. cayenne pepper

¼ tsp. salt

1 c. chicken broth

12 sandwich rolls

Lettuce leaves and tomato slices.

Place turkey, breast side up, on a rack in a roasting pan. Combine the butter, Worcestershire sauce, steak sauce, and seasonings; rub 3 tablespoons over turkey.  Cover and refrigerate remaining butter mixture.  Bake turkey, uncovered, at 325 for 3 – 3 ½ hours or until meat thermometer reads 180, basting occasionally with pan drippings.

Remove turkey; pour drippings into a saucepan.  When turkey is cool enough to handle, remove meat from the bones. Shred turkey and return to the roasting pan.  Add broth and remaining butter mixture to the drippings; bring to a rolling boil.  Pour over shredded turkey.

Cover and bake at 325 for 25-30 minutes or until heated through.  Serve on rolls with lettuce and tomato if desired. 

Tex-Mex Ham 'n' Eggs

1 c. chopped fully cooked ham

½ c. onion

2 Tbs. oil, divided

2 c. frozen shredded hash brown potatoes

2 eggs

2 Tbs. milk

Salt and pepper to taste

½ c. shredded cheddar cheese

2 – 3 Tbs. salsa

In a skillet, sauté ham and onion in 1 Tbs. of oil until ham is lightly browned and onion is tender; remove and keep warm. Add remaining oil to skillet; cook potatoes over medium heat until tender, turning to brown. In a small bowl, beat eggs, milk, salt and pepper; add to skillet.  As eggs set, lift edges, letting uncooked portion flow underneath.  When eggs are set, spoon ham mixture over top; heat through. Sprinkle with cheese; top with salsa. Cut into wedges. 

Avocado Chicken Casserole

¼ c. butter

¼ c. flour

½ tsp. salt

¼ tsp. each – garlic powder, onion powder, dried basil, marjoram, and thyme

1 1/2  c. milk

1 c. half-and-half cream

8 oz. medium egg noodles, cooked and drained

3 medium ripe avocados, peeled, and sliced

3 c. cubed cooked chicken

2 cps. Shredded cheddar cheese

In a large saucepan, melt butter; stir in flour and seasonings until smooth.  Gradually add milk and cream.  Bring to a boil; cook and stir for 2 minutes.  Remove from heat.  In a greased 13x9x2 inch baking dish, layer half of the noodles , avocados, chicken, white sauce, and cheese. Repeat layers. Cover and bake at 350 for 20-25 minutes. Uncover; bake 5 minutes longer or until bubbly.

Also, works good in a crock pot!

Chicken Tortilla Soup

One of our favorite soups, from Melissa Gresham

1 ½ pounds skinless boneless chicken breast, cut into 1 in. cubes
3 T flour or cornstarch
3 (4oz) cans chopped green chilies, undrained
1 (15 oz) can pinto beans
1 (14oz) can diced tomatoes
2 c water or chicken broth
1 tsp salt
¼ tsp grnd. Cumin
¼ tsp dried oregano
1 large onion, chopped
1 clove, garlic
Toppings: sour cream
shredded Colby jack cheese, chopped avocado, slice green onions
Tortilla Chips, whole or crushed in soup

Place first two ingredients in a crock pot and toss until chicken is covered with flour. Add remaining ingredients; stir well.  Cover and cook on High for 4 to 6 hours or Low 8 hrs.  Serve with toppings.
Yield: 10 cups

*This soup can also be made on your stove top by sautéing the chicken, onions and garlic, in ¼ c of olive oil. Toss in flour, add the rest of the ingredients, bring to a boil and then simmer for 1 hr. 

Pumpkin Gooey Butter Cake

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees.

To make the cake, combine all of the ingredients and mix well. Pat the mixture into a lightly greased 13x9-inch baking pan.

Prepare filling:
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Apple Cake

My Great-grandma Annie Pierce’s recipe

4 cps. Sliced apples

1 cp. Oil (or applesauce)

2 cps. Sugar

2 tsp. baking soda

1 tsp. vanilla

½ tsp. salt

½ tsp. cinnamon

2 eggs beaten

3 cps. Flour

Bake at 325 for one hour. Serve with whipped cream.

My Apple Butter

12 c. apples (3/4 crock pot)
4 c. sugar
6 tsp. cinnamon
1 tsp. clove


Combine and cook in crock pot until thickened. 


Blend in blender if needed to smooth.  Pour into hot jars and water bath.

Apple Crisp

4 cps. Apples sliced

2/3 – ¾ c. brown sugar

½ c. flour

½ c. oatmeal

¾ tsp. cinnamon

1/3 c. softened butter

Slice apples and place in round baking pan.

Combine dry ingredients and mix with butter to make a crumbly mixture. Sprinkle over the apples.

Bake at 375 for 30-35 minutes.

Olive Garden Alfredo Sauce

1 pint heavy whipping cream

1 stick of butter

2 Tbs. cream cheese

½ c. – ¾ c. parmesan

1 tsp. garlic powder

Combine butter, heavy cream, and cream cheese.  Simmer (do not boil) until melted and mixed well.  Add cheese and garlic powder.  Simmer for 15-20 minutes on low, or longer for more flavor.

Season with salt and pepper. 

1 cup heavy whipping cream substitute – ¾ c. milk and 1/3 c. butter

Crock Pot Lasagna

1 lb. ground beef
1 (25 oz.) jar pasta sauce
10 dry lasagna noodles (traditional)
2 handfuls baby spinach leaves (optional)
8 slices mozzarella cheese
2 cups shredded Italian-style cheese
¼ cup water

Use a 6 qt. slow cooker.  Brown the ground beef and drain well.  Add the jar of pasta sauce to the meat. Save the jar, you’ll need it later. 

Spoon some of the meat and sauce mixture into the bottom of your slow cooker. Cover with a layer of uncooked lasagna noodles.  Smear some ricotta cheese on the noodles, and add some spinach.  Put a few slices of mozzarella on top and ½ cup of the shredded cheese.  Continue layers. 

Put the ¼ c. water into pasta jar and pour over assembled ingredients.  Cover and cook on low for 6 – 8 hours, or on high for 3 – 4 hours.  Check about an hour before serving and push down the top noodles into the liquid, if they are getting too brown and crispy.  

Garlic Beef Enchiladas

1 lb. ground beef

1 medium onion, chopped

2 T. all-purpose flour

1 T. chili powder

1 t. salt

1 t. garlic powder

½ t. ground cumin

¼ t. rubbed sage

1 can (14 ½ oz.) stewed tomatoes

SAUCE

4 – 6 garlic cloves, minced

1/3 c. butter

½ c. all-purpose flour

1 can (14 ½ oz.) beef broth

1 can (15 oz.) tomato sauce

1 – 2 T. chili powder

1 - 2  t. ground cumin

1 – 2 t. rubbed sage

½ t. salt

10 flour tortillas (7 inches)

2 cups shredded co-jack cheese

In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain.  Add flour and seasonings; mix well. Stir in tomatoes; bring to a boil.  Reduce heat; cover and simmer for 15 minutes. Meanwhile, in another saucepan, sauté garlic in butter until tender.  Stir in flour flour until blended.  Gradually stir in broth; bring to a boil.  Cook and stir for 2 minute or until bubbly.  Stir in tomato sauce and seasonings; heat through.  Pour about 1 ½ cups sauce into an ungreased 13in x 9 in x 2 in baking dish.  Spread about ¼ cup beef mixture down the center of each tortilla; top with 1- 2 T. cheese.  Roll up tightly; place seam side down over sauce.  Top with the remaining sauce. Cover and bake at 350 degrees for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.

Yield: 4-6 servings, I like to freeze half this recipe.

No Bake Oatmeal Cookies

A family favorite (from my side)    

2 c. sugar
1 c. butter
1/2 c. milk
3 Tbs. cocoa


Boil for 1 minute.


Remove from heat and add:
1 tsp. vanilla
4 c. quick-oats


Spoon onto foil sheet and enjoy!