Taco Soup

1 lb. hamburger (browned)
1 large onion sauteed 
2 cans diced stewed tomatoes
2 cans corn or 1 sm. bag of frozen
1 can black beans
1 can pinto beans
1 can small red beans
1 can olives sliced (optional)
1 or 1/2 package of taco seasoning
2 cans of V8 Juice

Combine all ingredients.  Bring to a boil, then simmer for 20-30 mins.

Top with Avocado, sour cream, tortilla chips, and cheese.

Can all be dumped into a crock pot on low for 3 hours.  

Polished Sausauge with Red Beans and Rice

2 tbsp. olive oil
1/4 c. bacon bits or 3 slices of bacon cooked and chopped
1/4 c. chopped onion
3 cloves of garlic crushed
2 (15 oz) can of tomatoes
1 (15oz) can of red beans drained and rinsed
1 bay leaf
3 tbsp. ketchup
1 tbsp. Worcestershire Sauce 
Salt and Pepper 
1 tbsp. vinegar
1 tsp. sugar
Cooked rice (to serve over)

Sautee onions, garlic,and bacon with olive oil.  Add all other ingredients and simmer together for 15-30 mins.   Stir in vinegar and sugar.  Serve over cooked rice.

I like this with baked squash. 
Any kind of squash.  Cut into large chunks.  Spray 9x13 pan and add fill 1/4 inch of pan with water.  Place cut sides down.  Cover with tin foil and bake at 350* for 45-60 mins.  Or bake at 400* for 30-40 mins.

Cheesy Potatoes

1 can cream of mushroom soup
1 can cream of chicken soup
1 c. sour cream
1/2 c. milk
1 tsp season salt
1/4 tsp. pepper
1 (32 oz) frozen bag shredded hash browns
1/4 c. dehydrated onions
2 c. shredded cheddar or colby jack cheese

Preheat oven to 350*  F.  Grease 9x13 dish.  

Set out potatoes to thaw.  In large bowl add together potatoes, onions, season salt and pepper.

In separate bowl mix together soups, sour cream, milk, and 1 c. cheese.  Add to potatoes and mix well.  Spread into pan.  

 Bake for 30 minutes.  Top with rest of cheese and bake for 20 minutes more.   

Porcupine Meatballs

1 lb. hamburger (or porcupine)  ;0)
1/4 c. uncooked white rice
1 egg scrambled
1 tsp. Worcestershire sauce 
1 tsp. liquid smoke
1 tbsp. crushed garlic
1/4 c. diced onions
1 tbsp. parsley
1/2 tsp. salt
1/8 tsp. pepper
2 (14.5 oz) cans of favorite diced or stewed tomatoes

Mix together hamburger, rice, egg, worcestershire sauce, liquid smoke, parsley, garlic, onions, salt, and pepper.  Roll into balls and drop into warm skillet.  Cover with tomatoes and let simmer for 30 mins.  Until meatballs are cooked through.  Serve over warm Rice, mashed potatoes, or noodles.

Gluten Free Oatmeal Cookies

3 eggs
1 c. brown sugar
1 c. white sugar
4 1/2 c. oats
2 tsp baking soda
1 1/2 c. peanut butter
1 tsp vanilla
1 1/2 c. chocolate chips or M&M's

Mix all ingredients together.  Bake at 350* for 10-15 minutes.

Soft No-Stick Play Dough

1 c. flour
1/2 c. salt
1 tbsp. cream of tartar
1 c. water
1 tbsp. oil
Food Coloring.

Mix all ingredients together.  Cook over medium heat until dough pulls away from the side, stirring constantly.  Remove from pan and knead until smooth.  Store in air tight plastic bag or container.

Banana Sour Cream Bars

1 1/2 c. sugar
1 c. sour cream
1/2 c. butter
2 eggs

Preheat oven to 375* F. Grease a cookie sheet.  Cream together sugar and butter.  Add sour cream and mix well.  Beat in eggs one at a time.

Add: 
1 1/2 c. mashed bananas
2 tsp. vanilla

Sift together the dry ingredients and slowly add to wet mixture.  Mix thoroughly. 
2 c. flour
1 tsp salt
1 tsp. baking soda
1/2 c. nuts (optional)

Spread evenly onto cookie sheet and bake for 20-25 minutes until slightly brown on edges.

While that bakes melt 1 c. butter on low and stir until slight change in color.  Add 3 tbsp. milk, and 1 tsp. vanilla.  Heat through and slowly add 1 1/2 c. powdered sugar. 

(If you like thicker frosting add more powdered sugar.  I like mine runny and then leave it out to set up.)

As soon as cake is baked and slightly cooled push edges of the cake back.  Pour the Browned Butter slowly and evenly over the cake.  Let it set to cool before cutting.  Otherwise it's a gooey mess. 

Zucchini Casserole

5 c. cubed Zucchini or Squash
1/2 c. shredded Carrots
1/4 c. diced Onions
1 can Cream of Celery Soup
1 c. sour cream
1 box of Stuffing Mix (I prefer pork)
1 cube of Butter
1 tbsp olive oil
1/2 c. shredded cheddar cheese
Salt and Pepper to taste

1. Preheat oven to 350* F.  Grease a 9x13 casserole dish.  Cube up zucchini and squash.  Peel carrots and shred, and dice onions. 
2. Saute'e zucchini, squash, and onion in olive oil.
3. Melt butter.  Then add in box of stuffing.  Let set for 3 minutes.  Spread 3/4 of mixture into bottom of pan. Spoon zucchini mixture on top.
4. Mix soup, sour cream, and cheese together. Add carrots, salt, and pepper.  Heat in microwave until sauce is smooth.  Spoon  on top zucchini.  Top with stuffing.
5. Bake for 30-45 mins.  Until top is golden brown and sides are bubbling.

(Can add meat to make a complete meal.  Italian Sausage is really good!)   

Cowboy Caviar

2 cans white corn (you can use yellow, but the white is sweeter)
1 can black eye peas
1 c. cilantro, chopped
1 bunch of green onions, sliced
2 or 3 Roma Tomatoes
2 avocados, chopped
1 packet of dry zesty Italian dressing mix
(mix as directed on pkg. with water, oil, and vinegar)

Combine all together and allow to marinate in refrigerator for at least an hour.

Serve with Scoop tortilla chips.

Creamy Green Chicken Enchiladas

4 chicken breast

1. Boil with 1tsp. oregano, 1tsp season salt, and pepper until tender.
2. Shred cooked chicken and add to cream cheese mixture.

While boiling chicken mix together until smooth:
1 pg (8oz) cream cheese
1 can Cream of Chicken soup

Grease casserole dish and pour 1/2 c. Las Palmas Green Chilie Enchilada Sauce into pan. Coat 1 tortilla with sauce. Fill with chicken mixture and top with shredded Mozzarella Cheese. Roll up tortilla. Continue until chicken mixture is gone and tortillas are filled. Top with shredded Mozzarella or Pepper Jack cheese.

Bake at 350* F. for about 20-30 mins. Or until sides are bubbling and cheese is starting to turn brown.

Double Chocolate Zucchini Bread

2 c. grated Zucchini
4 c. flour
1/2 c. cocoa
1 1/2 c. sugar
1 tsp. baking powder
3/4 tsp salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. oil
3 eggs
1 1/2 c. milk
2 tsp. vanilla
1 c. semi-sweet mini chocolate chips

1. Preheat oven to 350* F.
2. Grease 2 lg. loaf pans
3. In a large bowl combine flour, cocoa, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
4. IN a mixer, mix together oil, eggs, milk, and vanilla. Add grated zucchini. When mixed well, gradually add dry ingredients to wet mixture. Mix until just blended. Add chocolate chips.
5. Split batter and pour into 2 pans.
6. Bake for about 1 hr & 15 mins. or until toothpick comes out clean from center of loaf. Cool on rack for 10 mins. Remove from pans and allow to cool completely.

Amish Friendship Bread Starter

1 tbsp Active Dry Yeast
2 c. Warm Water (110 degrees)
1 c. Flour
1 c. Sugar
1 c. Milk

Dissolve yeast in ½ c. water in a deep glass container. Stir in remaining warm water, flour, and sugar. Beat until smooth. Cover with a tight lid. You can skit the next series of directions and go directly to the instructions for splitting your start.

*Do not use a metal spoon or bowl. Do not refrigerate. If air fills bag, let out. It is normal for the batter to ferment and rise.

Day 1: Do nothing. This is the day you receive it. Date bags.
Day 2: Squeeze bag several times.
Day 3: Squeeze bag several times.
Day 4: Squeeze bag several times.
Day 5: Squeeze bag several times.
Day 6: Add: 1 c. flour, 1 c. sugar, 1 c. milk. Squeeze bag to mix, until smooth.
Day 7: Squeeze bag several times.
Day 8: Squeeze bag several times.
Day 9: Squeeze bag several times.
Day 10: Follow directions
1. Pour entire contents of bag into a Non Metal Bowl.
2. Add 1 ½ c. flour, 1 ½ c. sugar, 1 ½ c. milk.
3. Measure 1 c. of batter into dated 1 gallon Ziploc bags.

Instructions:
1. Preheat the oven to 325* F.
2. To 1 c. of batter add: 3 eggs, 1 c. oil, ½ c. milk, 1 c. sugar, 2 tsp. cinnamon, ½ tsp vanilla, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 2 c. flour, and 1 lg. box of vanilla or chocolate instant pudding.
3. Grease well 2 lg. loaf pans and pour divided batter into pans.
4. Dust tops with cinnamon sugar mixed.
5. Bake at 325* for 45-60 mins. or until done. Enjoy!

Breakfast Brunch Bake

1 pkg. Shredded Hashbrowns
1 lb Sausage (I prefer 1/2 lb or less)
1 cup shredded Cheddar Cheese
1/4 tsp Salt
8 Eggs
2 cups Milk

Combine hashbrowns, sausage, cheese (1/2 cup), and salt. Spoon into greased casserole dish.

Beat eggs and milk together and pour over hashbrown mixture

Refrigerate overnight.

Remove from the fridge 30 minutes before baking.

Bake at 350* for 45-50 minutes or until knife comes out clean from center of dish. Top with remaining cheese and serve hot!

Scotchies

If you want a sugar rush that is so addicting try these treats!

Bring to boil:
2 cups Sugar
2 cups light Karo Syrup
2 cups Peanut Butter

Stir often. Until it is all melted together.
Pour over 12 cups of Rice Crispies.

Spread into well greased cookie sheet.
Melt 1 cup Chocolate Chips and 1 cup of Butterscotch Chips.
Top Rice Crispies with warm chocolate.

Let set until chocolate hardens.
Or eat it warm, gooey, and messy!

Carrot Chowder

1 lb. Hamburger browned and drained.
Add:
1/2 cup diced Green Peppers
1/2 cup chopped Celery
1/2 cup chopped Onion
2 tbsp Olive Oil
Cover and simmer on low for about 10 minutes.

In large pot combine:
4 cups of V8 juice
1 1/2 cups of Water
2 cans of Cream of Celery Soup
2 1/2 cups of grated Carrots
1/2 tsp Garlic Salt
1/2 tsp Pepper
1/4 tsp Salt
1/8 tsp Marjoram
1 cup cooked rice

Bring all ingredients to a boil and simmer for about 30 minutes.
Serve hot with grated Cheddar Cheese.
Also goes great with my recipe for Bread Sticks.

Yorkshire Pudding

2 cups of Flour
2 cups of Milk
4 Eggs
1 tsp of Salt

Preheat oven to 425* F.
Put greased casserole dish into oven while warming.
Mix ingredients together until smooth. Pour into hot baking dish and put back into the oven.
Cook for 20-25 minutes or until edges start to turn golden brown.
Serve with hot gravy or our favorite Golden Mushroom Soup.
Goes great with a pot roast or ham.

Quick Chicken Alfredo

1/2 pkg. linguine (8oz) or Spaghetti
2 tbsp butter
Season Salt & Pepper
1 lb. chicken breasts cubed
1 can Cream of Mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese

Cook: Pasta according to pkg. directions. Drain
Heat: Butter in skillet and add cubed chicken. Salt and pepper to taste. Cook until browned.
Mix: Soup, milk, and cheese together. Heat throughly with cooked chicken. Pepper to taste. Serve hot with the freshly cooked linguine.

Top with additional Parmesan Cheese. We like to have this dish with freshly cooked broccoli.

Turkey Casserole

I have used both Turkey and Chicken, both taste great!

1 Large can of Chicken or Turkey drained
1/2 package of small shell noodles
1 can Cream of Chicken
1/2 cup of water
1 cup of Frozen Peas
1/2 cup of Shredded Cheese (cheddar or colby jack)

Cook noodles, but still leave them a little firm. Combine cream of Chicken, water, peas,and turkey. Stir in noodles until coated. Spread into greased cooking dish and put into the oven on 375 for 20 minutes or until the sides are bubbling. Sprinkle cheese on top and put back into oven until melted.

Baked French Toast

An easy way to start the morning without a lot of cleanup. Just bake it, then top it with fresh berries, fruit jams, warm maple syrup, or powdered sugar.

1 pound Challa bread (about 1 loaf)(Look for the braided loaves)
8 large eggs
3 cups Plain, Vanilla, Lemon or Raspberry Yogurt
2 tablespoons maple syrup
1/4 cup sugar
1 teaspoon salt
1½ teaspoons cinnamon

Cut bread into one-inch cubes and set aside.

Beat eggs in a large glass or ceramic mixing bowl. Add yogurt, syrup, sugar, salt, and cinnamon, mixing well. Add cubed bread and stir to coat all pieces well. Pour into a greased 13x9-inch pan. Cover with plastic wrap and refrigerate overnight. Bake at 350°F for about 30 minutes or until golden.

Honey-Raisin Quick Bread

This one is great for a quick Breakfast On-the-Go!

INGREDIENTS

1 1/2 cups all-purpose flour
2/3 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup bran flakes cereal
1 cup milk
1 egg, lightly beaten
1/4 cup honey
2 tablespoons butter or margarine, melted
1 cup raisins


DIRECTIONS

In a bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the cereal and milk; let stand for 5 minutes. Add the egg, honey and butter to cereal mixture; mix well. Stir into dry ingredients just until moistened. Fold in raisins. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.