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.