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!