Crockpot Enchilada Bake

1.5 pounds of ground beef
1/2 an onion diced
2 cloves garlic minced
1/2 cup salsa
2-3 cups enchilada sauce.... heat is your preference
5 cups cheese
16 corn tortillas fried very lightly (30 seconds on each side) or wrapped in moist paper towels in microwave until pliable
1 small can roasted chilis
1 packet taco seasoning mixed with 1/2 cup water

1. Put crockpot on low!!! cooks in 2-4 hours!! will burn or if you leave the house keep on warm then crank to high or low when home.
2. In a pan add 1 tablespoon of canola oil and add in diced onion...saute until translucent then add in ground beef ( add in salt pepper garlic salt and onion salt if desired) after breaking apart meat and is halfway cooked add in garlic cloves and finish cooking on medium. Then once browned add in half a can of raosted chilis, 1/2 cup salsa the taco seasoning and water, Cook for 15 minutes on low and let flavors mingle.
3. In meantime lightly fry tortilla and grate cheese... I promose you grated cheese tastes and melts so much better and is cheaper!!!
4. Ok so we are ready to start layering in crockpot.
5. Add 1 cup sauce to bottom of crockpot more if you like it saucy but we are going to pour more on top. Then layer 4 tortillas on bottom sinlge layered then pour 1/3 of meat over then 1 cup cheese...then another layer of tortillas...meat the another cup of cheese...then one more layer of tortillas rest of meat sauce and 1 more cup of cheese...then place last 4 tortillas on top dump sauce over the top of the tortillas (will seep to bottom and throughout...then top with rest of chilis and more cheese.... I probably use more cheese than i report here lol I LOVE CHEESE!!!
6. Put lid on and let it do its thing! Yummo!

Serve with a dollop of sour cream then crushed tortilla chips and green onions/olives and anything else you like! Enjoy

BBQ Beef On A Bun Topped With Creamy Coleslaw

2 Pound Roast
beef broth or Lipton onion Mix mixed with 3 cups water
3/4-1.25 cup Sweet Baby Rays BBQ sauce or your favorite depending on how much you like
8 Cornmeal Or Sesame Sweetheart Buns
1T. salt, 1T. pepper, 1T. garlic powder and 1T. onion powder to rub on roast
1/2 a bag of shredded coleslaw mix in produce area
1T.onion grated
2T. sugar
1T. apple cider
1T. white vinegar
1t. salt
1/2T. ground pepper
1t. celery greens or 1t. celery seeds
3/4cup mayo

1. Preheat oven at 250 and in an oven safe pan put the broth and or lipton mixed with water in the bottom of pan, then place roast in and put the garlic/salt/pepper/onion powder seasonings over the top of roast. Cover, bake 6 hours.
2. Mix up the 3/4c. mayo, 2T.sugar, apple cider, white vinegar, 1t.salt.1/2t.pepper.celery in a big bowl all together and let meld until roast is done.
3. Pull roast from oven and let cool in its pan drippings and juice until you are able to handle with hands.
4. While roast is cooling, Mix the bag of coleslaw and dressing together set aside in refridgerator.
5.Now when the roast is cooled, shred in bite size pieces and place in a small glass pan..when your done shredding the roast place 1/4 cup of beef juice from roast pan in shredded beef then the 3/4 cup bbq sauce and more if needed. Mix the meat and sauce together and cover, and place in 350 oven for 15-30 minutes so flavors can meld.
6. Butter buns and toast on a fry pan so they soften and get yummy then top with bbq beef, top with coleslaw then a few sliced pickles and top with top bun. This is super yummy and accompany it with poato salad you will have a winner winner BBQed dinner!

Bacon Wrapped Meatloaf Stuffed with Muenster Cheese

10 pieces of bacon lined on saran wrap single layer touching each other
1 pound ground beef
1/2 packet Lipton Onion
3 Slices of SweetHeart Bread or WonderBread or Whatever white bread you like toasted crumbled into tiny bits
2T. Ketchup
2 eggs
1/2T. ground pepper
1/8c. milk
1t. garlic powder
5 slices of Sargento or whatever brand of Muenster Cheese

1. Lay pieces of bacon out in a single layer but touching each other on saran or tinfoil...set aside
2. In a bowl add beef, Lipton onion soup mix, crumbled bread, ketchup, pepper, garlic powder, eggs, and milk and work together...add more milk if bread seems dry....dont want a goopy meatloaf should form into a ball nicely.
3. Okay lay half of mix on the bacon making a football like shape across the meatloaf, place cheese on top, then cover with rest of meatloaf.
4. Now start wrapping bacon around tight ends meeting ends.
5. Now you could wrap this up and refridgerate until the next day or a couple hours or you can go to next step.
6. Heat up a skillet pan to medium high and oven to 375
7. When pan is hot then place seam side down!!!! on fry pan...brown the bacon up around the meatloaf...take heat to medium...once bacon is burnt its icky so lets not burn it:)
8.When browned then place seam side down in an oven safe pan and bake until done in center 30 minutes approximately!
9. Pull meatloaf out of oven and rest for 5 minutes while you get rest of dishes together and then cut and serve. Serves great with baked potaotes or sour cream and chive mashed potato:) Enjoy!

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Philly Cheese Steaks

1 pound of ribeye steak
2 hoagie buns
4 slices provolone cheese or cheez whiz
1/2 pepper julienned
1/2 onion julienned
salt, pepper, garlic salt and onion salt shaken over steak for flavor
4T. butter or margarine

1. Get a pan hot with 4T butter or margarine and melt.
2.Add in onions and saute down to half size then add in peppers and saute down until brown and tender.. set aside.
3. Get a griddle or big fry pan as hot as possible or get a cookie sheet and place on a hot bbq.
4. Slice ribeye steak as thin as possible..if you have a meat slicer great but for me and most people we may need to freeze meat for a bit until firm and slice it super super thin as thin as possible without cutting our fingers and hands.
5. Place part of meat on griddle and break apart and brown for about 3 minutes tops..then top with 2 slices of provolone cheese; add a bit of water (1T) in a lid and cover for a second it will steam cheese and melt. Then stuff meat in hoagie bun along with onions and peppers and if you wanna use cheez whiz use it and omit the provolone or use both. Enjoy!

Spanish Rice

1 10 ounce can of rotel mild
1 cup white rice
1/4 onion diced
1/4 bell pepper diced up fine
1T. chili powder
1T. salt
2 cups water
4T butter
1 clove garlic minced or 1/2 tsp of jar garlic

1 clove of garlic minced -1tsp. jar garlic
1. In a large pot melt butter and add in onions and peppers on medium heat and sautee down until onion are translucent.
2. Add in the rice and cook for 3 minutes or until brown but not longer than brown.
3. Add in the garlic, rotel, water, chili powder and salt. Bring to a boil.
4. Cover and take off heat covered and rest for 20 minutes or until fluffy.
5. Serve and enjoy

Shredded Beef and Cheese Chimichangas

2-3 pound eye of the round roast or rump
1 lipton onion soup or 2 cans of beef broth
1.5 cups cheese plus more for topping when finished
1/2 can stewed tomatoes put in blender and pureed...(just try it)
1T. taco seasoning
1/2 a small can of diced roasted chilis by ortega or whoever
12 burrito shells (Like The Don Julio nice and thick)
warm a can of enchilada sauce or salsa verde sauce if desired over top
lettuce/ tomatoe/sour cream/guacomole/salsa as toppings

You can Make these as burritos to save fat calories or as chimichangas both good!

1. Preheat oven at 300 or put in crockpot for 4 hours
2. Put onion mix plus 2 cups water in or beef broth in bottom of pan.
3. Take roast and set inside and season if you would like with salt, pepper, garlic and onion salt cover and cook until it falls apart into shreds.
4. When cooked pull out and put on a plate and set in the refridgerater lossely wrapped to cool down enough to manage with hands.
5. Preheat fryer 375-400
6. In a blender add half a can of stewed tomatoes and half the can of chilis along with 4 T of the beef juices from the pan and the taco seasoning. Puree until smooth its a sauce now not stewed tomatoes;).
7. Shred the beef in a bowl into bite size shredds and add in cheese and tomato pureed sauce from blender mix well and set aside.
8. Pull out 10 -12 burrito shells and fill with 1/2 cup to 2/3 cup of filling **MUST BEABLE TO CLOSE BURRITO AND NOT LOOK BLOATED** AND FOLD BRINGING IN THE SIDES THEN TUCK TIGHTLY UNDER THE TOP OF BURRITO AND ROLLUP TIGHT**
9. Place each of them on a cookie sheet close together and place a heavy pan or a pan with something heavy in it to press together until ready to fry.
10. Place each burrito in the fry basket and place something down ( i use my meat mallot and hold it while it keeps my burrito in place use a potholder however or you can toothpick the bottom) and cook until golden brown on each side. Let drain for a minute and serve it up simple with sauces or toppings.. Super yummy!!!

***Could make flautas or taquitos with this meat just use toothpicks to keep rolls closed along seams**
9.

Homemade Chicken Stock

1 whole chicken....except if you are me I use 10 chciken tenderloins..or use whatever chicken you prefer
1/2 and onion leave it whole
2 carots cut in half and ends off
2 sticks celery cut in half
4 garlic cloves peeled left whole
1T. pepper
3T. salt
12 cups of water

1. Place everything in pot make sure water covers everything add more if you used bigger pieces of chicken...remember I am using chicken tenderloins.... Still get a great stock!
2. Put heat on medium low and let simmer covered or uncovered for 30 minutes and let set heat off and covered for an hour.
3. Pull chicken out and use for whatever meal you need it for...great for chicken enchilads, pulled BBQ chicken or chicken salad...whatever you need and strain off the veggies...place cooled stock in a bowl covered or in freezer safe containers. Awesome and so yummy!!!

Super Gooey Baked Ziti

Rachael Ray Stoneware 3-Quart Large Oval Bubble & Brown Baker, OrangePreheat oven 350

1 pound ground beef
1 box of ziti noodles
10 slices of provolone cheese
1 8 oz. bag of grated parmesean cheese
1 8 oz block of mozzerella grated (tastes better than shredded and creamier)
2 jars of prego marinara
16 ounces of whole milk ricotta cheese
4 ounces of cream cheese
1/4 cup sour cream (wont even know its there)
salt
pepper
4 cloves garlic minced-1 tablespoon of that jarred garlic stuff(not a fan of it)
1/2 an onion diced finely

1. In a pan add 3T oil and bring to medium temperature and sautee onions until translucent, then brown up ground beef then add in minced garlic when its half way browned. When completely browned add in 1and a half of the jarred marinara; save the other half of a jar for later. Turn heat to low and simmer.
2. Boil a pot of water, when at a boil add enough salt 3-4T to make it taste like sea water and add in pasta stirring so they dont stick together...they will try...hint hint..
3. In a large bowl add in the sour cream, ricotta and softened to room temperature cream cheese also a little salt and pepper...stir well so its all in corporated set aside.
4. Grease a large deep glass pan or your bubble in brown Rachel Ray pan( yes I do own one and its the best gift my mom bought me ever) and set aside.
5. Drain pasta and get ready to assemble.
6. Place drained pasta back in empty pan and add in the half jarred marinara we reserved from earlier and mix, then place half noodles in glass pan, then half of the browned meat sauce, half of the ricotta mixture( I just dab it here and there, will spread out as it cooks, then half of the parmesean, half the mozzerella...then layer again once you place the rest of mozzerrealla cheese on top place the sliced provolone over top....I said ooey gooey right! Cover with tinfoil shiny side down and bake 30 minutes in the oven. If you wanna brown cheese just pull tinfoil off for 10 minutes and then once out of the oven let rest 5 minutes and serve it on up!!! Soooo goood!!!

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Deep Fried and Breaded Zucchini

Deep Fryer preheated at 350-375

1 peeled zucchini
4 cups of flour
4 eggs
1 milk or buttermilk
2 cups panko breadcrumbs
3T salt
3T pepper
2T onion powder
2T garlic powder

1. In a bowl put the flour and pepper, salt, garlic and onion powder together and mix well
2. Add eggs and milk and mix well
3. In another bowl place bread crumbs in it. Now you have a breading station.
4. Take zucchini and cut 1/4 inch coins or slices
5. Now take each coin and place in flour, then shake excess, then drench in egg mixture then in breadcrumbs, set on a cookie rack until all are breaded. By letting it rest the coating can stick better to the item. It wont fall off in the frying process.
6. Place in fryer one at time and becareful not to over fill the fryer or they wont crisp they just will be soggy and gross.
7. Place from fryer once browned on paper towles and serve with ketchup. Yummo!

Pulled Barbeque Chicken Sandwiches

1. Mix together in a ziploc bag: 2 squeezed lime juice, 1t. salt, 1t. pepper, 1t. onion powder, 1t. garlic powder and 1T. to 2T spicy chicken seasoning blend ( I use Kickn Chicken by Weber or a spicy Mrs. Dash) and 1/4 oil. Mix well then add in 2 pounds boneless skinless chicken. Marinate up to 4 hours.
2. Heat a bbq or grill pan or the oven at 350 and cook until fully cooked.
3. Shred chicken and place in an oven safe dish and pour 1 cup(add more if you like) Sweet Baby Rays bbq sauce over it and 2T. water.
4. Place in oven set at 300 and slow cook 30 minutes and serve on a bun with a slice of cheese on it.
5.Eat and Enjoy:)

Indian Tacos

4 Frozen Dough Balls ( thaw on a plate with bottom of plate buttered and a damp cloth over top and let thaw and raise 4 hours to 6 hours)
2 cups refried beans
2 cups taco meat
1 cup shredded cheese
shredded lettuce
diced tomatoes
diced red onion
sour cream
salsa

1. Heat oil to 375
2. Take a dough ball and roll out with a rolling pin or my tool of choice a large glass until super thin
3. Place dough round in fryer and fry until golden browned on both sides
4. Drain on paper towels
5. Smear refried beans on bread, then taco meat, cheese. lettuce, tomatoes, onions and top with salsa and sour cream.
6. Eat and enjoy!!!

Homemade Supreme Pizza

1 small greased cookie sheet roughly 10*16
1 cup pepperonis
1/2 cup sausage like jimmy deans cooked, cooled crumbled
1 pepper julienned or sliced
1/4 onion julienned
black olives sliced
3 cups mozzerella cheese grated
1 cup sliced mushrooms
1 can pizza dough by Pillsbury in refridgerated section...deep dish
1.5 cups spaghetti sauce of choice

1. Heat oven to 425
2. Un roll dough and press into pan to fit in pan to the sides
3. Top with a cup of sauce more if you want
4. Place grated cheese on top
5. Place sausage and pepperonis on
6. Then place veggies and olives
7. Put in oven cook 10-15 minutes until crust is browned.
8.Pull out of oven and cool.
9. Cut and enjoy.

Erins Mushroom Onion Swiss Frisco Burger

1 pound lean 88-93 percent lean ground beef
8 slices of rustic sourdough bread slice cut to somewhat size of burger(Cour de Alene) found at costso
4 slices swiss
1 pound sliced mushrooms
1 onion sliced
6T butter
1T. salt
1t. pepper
1t. garlic powder
1t. onion powder
1T. ketchup
1T. Mustard dijon or yellow
1 egg yolk

1. In a bowl mix all the seasonings salt, pepper, onion and garlic powder, egg yolk, mustard. ketchup, and ground beef together. Make 4 burgers patties and set aside.
2. In a large fry pan add in the butter then the onion sliced or julienned, and add 1t. salt. Cook on medium high until they become clear looking and add sliced mushrooms cook and stir when mushrooms have sweated down to half then drop heat to medium low and let cook.
3. Heat grill to 300 400 and add burgers. Do not press down on them and do not flip them more than twice. You lose juices that are critical for moistness and flavor.
4. After 5 minutes on one side flip over cook another 5. When done top with cheese and let rest a minute while you toast up bread either in a toaster or butter and toss on hot grill.
5. Place burger on a slice of toast then top with onion mushrooms and then top with other piece of toast. Place whatever condiments you want usually its just mayo but to each its own.

Open Roast Beef Sandwich with Gravy

2 pound eye of round roast or whatever you like, rump and chuck is fine
2 packs of Lipton Onion soup or beef broth
6 cups water
2T. salt
2T. pepper
1T. onion powder
1T. garlic powder

1. In an oven at 300 or crockpot on low add in the roast then season with salt pper, garlic powder and onion powder and rub it all over it.
2. Pour water over roast and add in the Lipton onion seasoning stir cover and cook in oven 4 hours or crockpot on low 6 hours.
3. Remove meat after meat is done and  set on plate place a sheet of tin foil over it and let it rest. Then slice into pieces or shred
4. In a strainer strain juice to get bits of onion out.
5. In a pan on medium high add 4T butter and 4T flour and cook for 2 minutes or until lightly brown, then add in 2 cups of broth from meat, taste and if juice is too salty before you add it to the roux(flour butter mix) dilute it down with water.
6. Make sure your stirring with a whisk constantly until thickened to your liking...could take up to 3 cups broth.
7. Cut a slice of bread such as white Sweetheart Bread into triangles and place meat over the bread and then pour gravy over the top and serve with mashed potatoes and carrots and you have a yummy homemade dinner!!!

*****Add carrots cut in chunks or potatoes into broth halfway through cooking*************

Patty Melts

8 slices of dark rye or light rye bread ( Standish farms or Dutch Hearth )
8 slices of swiss cheese
4 burgers full cooked
1 onion slices sauteed in 3T butter and 1 tsp. salt on low until softand browned
4T.softenened butter

1. Heat up a large skillet
2. Butter bottoms of rye bread
3. Place buttered bread down place some onions, piece of cheese, the hamburger and the sliced cheese and then the other bread.
4. Cook until browned then flip cook until other side is browned and cheese is melted.
5. Serve up with a side of ketchup and mustard...
YUMMO!!!

Taco Bake

1 large can refried beans
1 pound taco meat
2 cups sour cream
4 cups doritos broken not pulverized!!
1 cup tomatoes diced
2 cups lettuce shredded
2 cups chredded cheese
1 cup salsa
olives, guacomole, sour cream as a garnish at the end.

1. Preheat oven 350
2. Take the doritos and line botton of a 8*8 pan
3. Pour taco meat over
4.Pour beans over
5. Pour the cheese over
6. Pour the salsa over more if you like
7. Top with sour cream and bake for 20 minutes
8. Top with lettuce, tomatoes and your garnishes and enjoy a new way to Fiesta!!

Manly Burgers

1 pound ground beef
5 slices of bacon cooked cooled and chopped
3T. A-1 sauce or Heinz 57
1 egg
1T. pepper
1t. garlic powder
1t. onion powder
1T. worchestershire sauce
4 slices of Tillamook cheddar Cheese
4 Buns buttered and layed on grill to toast
2T. ground Mustard
4T. Best Foods mayo

1. Mix mayo and mustard together and set in fridge to meld.
2. Preheat grill or pan to cook burgers on
3. In a bowl combine beef, cooked bacon, A-1, egg, pepper, garlic and onion powder, worchestershire sauce and mix to form 4 patties.
4. Place burger on frill and cook 5 minutes on each side or until the juices run clear.
5. Place cheese on top and melt cheese.
6. Place on bun and smear mayo mix on top bun, top and enjoy.

** Never squish or mess with a burger when cooking...makes it tough and dry. Flip it and leave it alone!
**Let even your burger rest for a minute or so...so juices can redistribute.

Chicken Alfredo Bake

1.5 cups of fried onions
3 cups of cooked blackened chicken ( raw chicken seasoned with blackening seasoning and cooked)
1 jar alredo sauce ( bertolli I prefer)
8 ounces of cooked penne pasta ( whole wheat is a healthy choice)
1 cup Italian shredded cheese blend( parmesean, romano blend I look for)
1 cup mozzerella cheese
2 T. Butter

1. Preheat oven 350
2. Combine all the ingredients together except onions
3. Butter a casserole dish and pour mixture in
4. Top with onions and bake 20 minutes.
5, Serve with salad and bread and enjoy!!

Cheese Crunchie

1.5 cups of flour
2 eggs
1t. salt
1 cup milk
6 slices of kraft cheese singles
2 cups crushed so very fine crackers... like breadcrumb consistency
miracle whip or real mayo...but the original is Miracle Whip
6 slices of white bread

1. Heat your deep fryer 350
2. Mix eggs, flour, salt, milk together and set aside
3. In a bowl pour cracker crumbs
4. Take 2 slices of bread spread Miracle Whip, then top with 2 slices of cheese then another miracle whipped slice of bread then form together as if your making a sammy, cut the crusts off then slice at a diagonal to make 2 triangles... do that 2 more time.
5. Take your 6 triangle sammies and dip in batter, then in cracker crumbs then dip in fryer.
6. Fry until brown on both sides.
7. Remove from fryer and drain on paper towels.
8. Enjoy!

Chicken Cordon Bleu with Hollandaise Sauce

4 chicken breasts pounded out
4 pieces of baby swiss
4 slices of ham
1 box Oven Fry for chicken or Shake n Bake
2 eggs
1 package of Knorrs Hollandaise Sauce prepared as directions say on back of package
8 toothpicks

1. Preheat oven 375
2. In a dish dump Oven fry or Shake N Bake into it
3. In another dish beat 2 eggs with 1T milk
4. Okay so here's the assembly line process
5. Take a piece of chicken and lay flat, place a piece of ham over top, then a piece of cheese.
6. Roll the filling up like a burrito to the BEST you can, it wont be perfect so don't kill yourself to totally enclose it.
7. Then secure the seam with toothpicks to hold it shut
8. Dip in egg then roll and dip in coating
9. Place on a cookie sheet and finish the other 3 up.
10. Place in oven and bake 40 minutes depending on size of chicken.
11. Prepare your hollandaise sauce and set aside
12. Once chicken is done let rest with a piece of tin foil draped over top for 5 minutes so juices can go back into meat.
13. Remove toothpicks and slice up and serve with a drizzle of hollandaise sauce over top. Yummo!

French Onion Cream Cheese Dip

1 8 ounce brick of cream cheese softened
1 onion diced
5T. butter
1t. salt

1. In a medium high pan add in butter, onions and salt.
2. Once onions are translucent about 5 minutes it takes then crank heat to very low and cover with tinfoil.
3. Stirring occasionally let cook until brown and super soft, can take around an hour. We are carmelizing onions.
4. Once browned and super sweet take off heat remove tinfoil and let rest.
5. In a mixing bowl or handheld mixer add in cream cheese and whip, then add in onions.
6. Once incorporated let rest in fridge until ready to serve.

Bacon and Ranch Cream Cheese Dip

1 ounce brick of cream cheese softened
1T. dry ranch mix
1/2 cup of cheddar cheese shredded
1/4 cup bacon cooked and crispened and broken into bits

1. Using a mixer or handheld mixer, whip cream cheese and add in ranch dry seasoning for 1 minute at least.
2. Add in cheddar cheese and bacon. Mix for 30 seconds.
3. Place in bowl and refridgerate for a couple hours to let seasonings meld.
4. Serve

Salsa n Queso Cream Cheese Dip

8 ounces of cream cheese softened
1 cup shredded cheddar cheese
1/2 cup salsa
1t. taco seasoning


In a mixer or using a hand held mixer

1. Add cream cheese, shredded cheese and whip it with taco seasoning
2. Then add in salsa and blend well.
3. Then put in bowl and serve or refridgerate.

Double Meat and Dont Hold the Cheese Pizza Rolls

1 cup of sliced pepperonis diced
1 cup crumbled browned sausage
2 cups mozerella cheese
1/2t. oregano
1/2t. garlic powder
1/2t. onion powder
1 onion diced and sauteed in 4T. butter and a sprinkle of salt until brown and soft and carmelized
1 cup mushrooms diced and sauteed with onions
2 cups marinara, just enough to make it wet but not soggy
1 pack of eggrolls
2 eggs mixed with 2T. water for an eggwash
1/2 cup parmesean cheese

Preheat fryer 350

1. In a bowl add the pepperoni, sausage, cheeses, oregano, garlic and onion powder, onions and mushrooms sauteed and marinara sauce add a little at time with marinara, really need it to not be soupy.
2. Lay one eggroll wrapper down and eggwash all around the edges, lay in a diamond shape for easy roll up, put in 2-3T of mix in the middle.
3. Pull up the bottom point and tuck under the mix, then tuck each edge in and roll up tight to enclose the pizza mix.
4. Keep filling until all are done.
5. Place in fryer 1 to 2 at a time and fry until golden brown.
6. Serve as a hor deurve or as a football snack!

**TRICK** To make small ones just buy smaller wrappers such as wonton and make as small eggrolls.

Bacon Ranch Macaroni Salad

4 pieces of bacon cooked until crisp and broken into bits
2 cups of dry seashell pasta cooked until al dente, drained and cooled
1/4 cup frozen thawed peas
1 carrot shredded
1 green onion chopped
1/2 cup shredded cheese
1 small tomato diced
1 cup mayo
2T. dry hidden ranch seasoning...if too strong just add more mayo to offset the taste and make it smoother to palate

1. In a small bowl mix ranch and mayo set aside
2. Mix pasta, bacon , peas. carrot, green onion, cheese and diced tomatoes together.
3. Mix in ranch mayo. Refridgerate for at least a half hour to overnight and let flavors meld.
4. If pasta gets to stiff just add some more mayo, pasta is like a sponge and will soak up anything with moisture.

HomeMade Mashed Potatoes

8 russet potatoes peeled and diced
4T. butter
1/4 cup milk
1t. salt
1t. pepper

1. On medium high heat fill a pot of water to cover diced potatoes and cook until a fork pokes through the middle of a potato without force.
2. Drain potatoes and put in a large mixing bowl
3. With a potatomasher, smash potatoes
4. Add in butter and milt along with salt and pepper mash a bit more to incorporate
5. Serve

Egg Salad Licious!

6 eggs hard boiled
2T. mustard
4T. Miracle Whip
T. mayo
1/2t salt
1/2t. pepper
1/8t. garlic powder
1T. chopped dill pickles
1t. minced onions

1. Chop and dice eggs and put in bowl
2. Add in mustard, miracle whip, salt pepper, garlic powder and mix
3. Add in pickles and onions
4. Let set or serve!

Chicken Pot Biscuits

1 can of biscuits  ( any kind, I prefer butter and flaky )
4potatoes peeled and diced
4 carrots peeled and diced
1/2 onion diced
2 stalks celery dicd
1 cup frozen peas
1 pound chicken
1.5 quarts chicken stock
1 cup water
2packs chicken gravy

Preheat oven 350

1. In a large pot add in the celery, carrots, onions, water and broth.
2. Cook to simmer and go on low. Then add the raw chcicken and poach for 30 minutes.
3. Remove chicken and set aside, then add the potatoes to the pot.
4. Shred chicken up in a bowl and add the frozen peas with the chicken.
5. Once potatoes are tender then strain off all veggies and add to the bowl with chicken and peas.
6. Bring sauce to medium heat..
7. In a bowl mix 1 cup cold water and 2 packs of gravy together and then add to hot broth and stir until it thickens slightly. Want it a little loose compared to gravy.
8. Grease a casserole pan.
9. Add the bowl of veggies and chicken to the gravy...mix well and add it into the casserole pan. Top with biscuits and bake uncovered for up to 30 minutes or until biscuits are brown.

Flaffles

4 frozen waffles
3 eggs
4T. milk
1t. brown sugar
1t. cinnamon
2T. butter or margarine
1tsp. vanilla extract
1. Preheat pan on medium and add butter
2. Tasy waffles on medium in toaster
3. Mix vanilla,eggs, milk, cinnamon and brown sugar up
4. After waffles are defrosted in toaster, dip in egg mix and place in fry pan.
5. After brown on both sides enjoy with syrup or my familys' favorite peanut butter and honey.

Beef Pasties

4 pie crusts
1 pound New York Steak/sirloin steak or leftover roast cut into a very small dice
4 carrots peeled and diced fine
4 potatoes peeled and diced fine
1 onion diced fine
1t. salt
1t. pepper
1t. garlic powder
1t. onion powder
4T. oil
1 egg mixed with 1T. water to make an eggwash

Preheat oven to 400

1. Preheat fry pan to medium high and add in 2T. oil and fry up onions, carrots and potatoes with a sprinkling of salt and pepper.
2. Once all veggies are cooked until soft remove from pan and add in 2. T oil and add in the meat along with a sprinkling of salt, pepper and garlic and onion powders.
3. Cook until brown. Heat should be medium high.
4. Once cooked add to veggies.
5. Take one of the pie crusts and open it up and make it flat. These will be be big, but you can size them to your liking.
6. Add in a cup of filling and then fold over like a calzone shape and crimp edges well.
7. Brush with eggwah and place on cookie sheet.
8. Do that until filling is gone.
9. Place in oven and cook until golden brown on the outside, roughly should take 30 minutes depending on oven might be more might be less.
10. Serve the pasties when doe with a side of gravy Yum Yum!

Chicken Quesadillas

1/2 small can green chilis chopped
1 pound shredded chicken
1 cup shredded monterey jack cheese
1 cup shredded sharp cheddar cheese
1T. taco seasoning
1/2 an onion sauteed down until soft and brown in 3T. butter and a little salt
8 flour tortillas
1 cup salsa
1 cup guacamole

Preheat broiler

1. Mix the cheeses, chicken, onions and taco seasoning together along with the chilis.
2. Place a tortilla down and place 2/3 cup filling down on the tortilla then top.
3. Press firmly down and stick on the oven rack in broilerfor 30 seconds and then flip and brown another 30 seconds depending on broiler.
4. Cut the quesadilla into 8 and serve with some salsa or guacamole.

Chicken Noodle Soup

1 pound chicken breasts
4 carrots diced
2 stalks celery diced
1/2 an onion diced
2 quarts of chicken broth
1t. salt
1t. pepper
1/2 pound of dried egg noodles, found in a bag and made by amish usually ( look like dried homemade noodles )
2 garlic cloved peeled and left whole

1. In a pan add the onion, carrots, garlic cloves, celery salt, pepper and 1 quart broth and water. Bring to a boil
2. Crank heat to low and add chicken to it. Poach for 30 minutes if boneless an hour if bone in.
3. Remove chicken.
4. Simmer broth and veggies for another 30 minutes
5. Shred chicken and add in the other quart of broth and chicken back to pot, along with 2 cups of dried noodles.
6. Cook with lid on medium for 10 minutes and then turn to low and serve!

Mushroom Swiss and Onion Burger

1 pound ground beef
1t. salt
1t. pepper
1t. garlic powder
1t. onion powder
1 egg yolk
2 cups sliced mushrooms
1/2 an onion julienned
4T. butter
4 Hamburger buns
4 pieces of baby swiss cheese
4T. mayo

Preheat frypan on medium high
1. In a pan add the butter and when melted add the onions and mushrooms sprinkle with a touch of salt and cook down til golden brown.
2. In a bowl mix the beef, seasonings and egg yolk together and form 4 patties
3. Keep an eye on mushrooms and onions and if they are cooking too  fast turn to medium low so they will carmelize down
4. Place burgers on grill and cook 5 minutes on each side for well done.
5. Place tops and bottoms of buns on grill and toast
6. Place cheese on burgers and melt, should take 1 minute, in meantime remove buns if toasted.
7. Place a buger on a bottom bun then top with some onions and mushrooms, smear mayo on top bun and enjoy!

Battered Meatballs ( VIKINGS) with Horseradish Dip

4 cups pancake batter ( follow directions except keep it thick enough for batter to stick )
1 pound ground beef
1/2 pound ground pork
1/8t. allspice
1/8t. ground ginger
1t. garlic salt
2t. salt
1t. pepper
1/2. dry oatmeal
2 eggs
1/2 cup of milk
1/2 an onion sauteed until brown and soft in 3T. butter and a sprinkle of salt
Preheat oven 375

1. In a bowl mix ground beef, ground pork, sauteed onions, eggs, salt, pepper, garlic, ginger, allspice, milk and oatmeal set aside for a minute.
2. Grease a cookie sheet
3. Form golf ball size meatballs and place on cookie sheet. Do that with the rest.
4. Bake for 30 minutes
5. Set aside after cooked and cool while you soak sticks for the meatballs in water.
6. Preheat the fryer at 375
7. Take a meatball add a popsickle stick to it and then dip in pancake batter til covered, then place in hot oil and bake til golden brown.
8. Serve with horseradish mayo or sauce or ketchup.

Horseradish mayo

1/2 cup of mayo
1t. horseradish
1/2t. salt
12t. pepper

Mix together and serve, or substitute sour cream for mayo for a dip.

Potato Salad

7 russet potatoes and 2 eggs
1 cup mayo
1 cup Miracle Whip
4T. mustard
1/2 cup Hidden Valley Ranch
1/4 cup diced well red onion
1/4 cup dill pickles chopped very fine
1t. pepper
1T. salt

1. In large pan add the potatoes and eggs in pan and cover with cold water.
2. Cook on medium for an hour and take off the heat.
3. In the meantime add all the ingredients above except potatoes and egg and set aside.
4. Drain the potatoes and eggs.
5. Once cooled peel and dice potatoes and peel and dice eggs.
6. Pour dressing over the potatoes and eggs.
7. Mix well cover and allow 30 minutes in chill box. Serve and Enjoy!

Buffalo Chicken Cutlets with Ranch

4 chicken breasts pounded out
2 cups flour
1t. garlic powder
1t. onion powder
1T. salt
1T. pepper
1/2 cup Reds Hot Sauce
1/4 cup melted butter
2T. lemon freshly juiced
3 eggs
3T. milk

Sour Cream Ranch
Mix
1/2 cup of sour cream
1 T dry ranch mix like Hidden Valley
Place in refridgerater until ready to serve.


1. In a pan add the Reds Hot Sauce, lemon juice, butter and simmer on very low until ready to use.
2. In a bowl combine egg and milk. Whisk and set aside.
3. Place the flour, garlic powder, onion powder, salt and pepper mix well set aside
4. Take a pounded out piece of chicken breast and dip in the flour, eggwash then flour. Let set on a cookie sheet. Do it to all the other chicken breasts and set aside for 30 minutes!!!!
5. In a fry pan on medium high heat add 1/4 cup of oil and let it get hot.
6. When hot enough add a piece of chciken at a time, no more than 2 at a time and brown up each side. Might have to lower heat to medium to keep chicken from burning.
7. When cooked all the way through place on plate and drizzle sauce over top of cutlet.
8. Top with a dollop of sourcream ranch and serve! Yummo!

**TRICK** Place the chicken drizzled with sauce on a toasted bottom bun, place lettuce tomato and pickle on then smear the sourcream ranch on top bun and top. Wonderful Sammy!

Citrus and White Wine Fish

4 pieces of white fish
4 slices of lemon
4 slices of orange
4T. white wine
pepper

Preheat oven 375

1. Take 1 piece of foil and place 1 piece of fish down.
2. Place 1 orange and 1 lemon slice
3. The drizzle 1T. white wine over top
4. Season with some salt and pepper.
5. Take the right and left side up and fold over 5 times or until its close to fish then fold other edges in
6. Bake 30 minutes and enjoy!
7. Rice pilaf and aspargus comliment this meal nicely!

Barbeque Stuffed Stuffing Chicken

4 chicken breasts pounded out
1 box of stuffing of Stove Top made and cooled
1 egg
1 cup barbeque sauce ( recipe on blog or use favorite bottle )
salt
pepper
garlic powder
onion powder

Preheat oven 350

1. Take the stuffing and add 1 egg to it and mix well.
2. Grease baking dish
3. Preheat a fry pan with 3T. oil on medium high
4. Take 1 of your chicken breasts pounded and place 1/4 cup of mix and roll the chicken up and pin the sems with toothpicks, use 2 toothpicks, 1 on each end along the seam. Then fill the rest and pin
5. Season chicken with salt, pepper, garlic and onion powder
6. Place in fry pan and brown up the outside, once done place in baking dish
7. Place the rest of stuffing in pan
8. Smear with barbeque sauce on top of each chicken
9. Place in oven for 40 minutes covered.
10. Rest for 5 minutes and serve with some augratin potatoes

5.

Quiche Lorraine and Erin

6 eggs
1.5 cups heavy cream
1/2 cup bacon cooked and chopped
1.5 cups gruyere cheese ( swiss cheese )
1 cup chopped broccoli
1 pie crust

Preheat oven 350

1. Whisk eggs and add milk, also poke  a fork tines all over bottom of crust and bake for 5 minutes
2. In the pie crust layer bacon on bottom, then the cheese and the broccoli on top.
3. Pour egg mix over
4. Bake 35- 45  minutes depending on oven.
5. Slice and serve

Barbeque Sauce

2 cups ketchup
1/2 an onion diced
1t. pepper
1t. salt
2T. white vinegar
3T. sugar

Combine all the ingredients above and simmer as long as you need. Also add more sugar or less to your liking.

Blackened Chicken Alfredo

4 chickern breasts
4T.  Blackened Seasoning
1 box about a pound of fettuccine noodles
1 jar of alfredo sauce

1. Season Chicken breasts and grill or pan fry
2. Boil a large pot of water then when it comes to a boil add 3T. salt
3. Add noodles in boiling water and cook 7 minutes or until done to your preference
4. Drain pasta and add back to pot.
5. Slice the chicken and place in serving dish.
6. Warm up alfedo sauce
7. Place noodles on plate, top with your alfredo sauce and add the sliced chicken over it.
8. Serve with salad and garlic toast.
:) Who says you have to slave away at supper?

Chicken Enchiladas

2 pounds of cooked and shredded chicken marniated in the Spicy Lime Marinade ( posted below )
1 15 ounce can stewed tomatoes
3 cups enchilada sauce
3 cups shredded cheese
1 small can of chilis
15 corn tortillas
2T. taco seasoning

Preheat oven 350

1. Place in a bowl the chicken, 1.5 cups of cheese, half to full can of chopped green chilis and taco seasoning
2. In a blender puree the can of stewed tomatoes, until its pureed smooth
3. Add to the bowl and mix ingredients well.
4. In a dry medium hot skillet place tortillas on for aout 15-20 seconds on each side, ( helps make them pliable ).
5. Once they are all done place 1.5 cups of enchilada sauce down in your glass pan and start filling and rolling up each enchilada. Its okay to be generous with filling, but they should roll up. Place seamside down in glass pan.
6. After they are all rolled and placed, top with remaining sauce and let some seep between each enchilada then top with cheese. Place in oven covered for 30 minutes and serve!

Spicy Lime Chicken Marinade

1/2 cup fresh squeezed limes
1/2 cup Olive Oil
1t. salt
1t. pepper
2T. spicy season blend for chicken or spicy Mrs. Dash
2 pounds chicken

1. Combine lime, salt, pepper and seasoning
2. Whisk in olive oil
3. Place in ziploc bag along with chicken and marinade at least an hour to 8 hours.
4. Grill and serve.

Hot Meatball Sandwiches

2 pounds ground beef
3 eggs
4 slices of toast made into tiny little crumbs ( food processor or cut with knife or break apart with hands into teeny tiny pieces)
3T. ketchup
1 lipton onion pack
1t. garlic powder
1t. pepper
1T. worchestershire sauce
1/2c. milk
2 jars of marinara
8 hoagie buns
16 pieces of provolone cheese
parmesean cheese grated
1/2 an onion diced
2 cloves garlic minced

Preheat oven 375

1. Mix beef, eggs, toast crumbs, ketchup, worchestershire sauce, pepper, garlic, 1 envelope of lipton onion mix and milk. Mix together and set in refridge for 30 minutes. Helps to let bread soak up the milk.
2. Make 1 inch meatballs to 1.5 inch meatballs.
3. Place in oven for 30 minutes
4. In the meantime sautee up the half an onion til soft and add the garlic in and sautee for another couples minutes on low.
5. Add the jar sauce to pan and simmer.
6. After meatballs are cooked and cooled add them to the sauce and simmer for 15 minutes to incorporate floavors.
7. Turn broiler on
8. Place hoagie buns in broiler for a minute, just to toast it, then place meatballs and some! sauce on hoagie bun, top with provolone cheese and place in broiler to melt cheese (30 seconds roughly)
9. Top with some parmesean cheese after done broiling and enjoy!

Tostadas

8 Tostada shells ( Crispy corn, flat taco shells)
1.5 cups refried beans
2 cups taco meat
shredded cheddar cheese
lettuce
tomato
diced onions
salsa
sour cream

1. Place the shell down and smear refried beans and sprinkle taco meat on.
2. Then place cheese and various toppings to ones liking.
3. Eat!

Eggrolls

1 T. sesame oil
1 roll of Jimmy Dean Sauage browned
4c. coleslaw mix
1 carrot peeled and shredded
2 green onions chopped fine
2T. soy sauce
1 pack egg roll wrappers
egg wash ( egg plus 1T. water)

Preheat fryer to 375

1. In a fry pan add the sesame oil and fry the coleslaw mix, carrots and green onions
2. After 5 minutes of frying gently on medium high/medium turn the heat off. Add the soy sauce and sausage to the mix.
3. Take one wrapper and egg wash the edges and place 2T. of filling in the middle, take the wrapper facing you in a diamond shape and bring up the point at 6 oclock direction and place over the filling and tuck under then fold each edge in and roll up tight!
4. Place on plate and finish the others.
5. Place in deep fryer and fry until golden brown.
6. Serve with sweet and sour sauce and you have a wonderful snack or side dish! Enjoy!

Most Awesome! Beef Stroganoff

1/2 cup sour cream
4 cups of beef gravy
1 onion julienned
2 cups sliced mushrooms
6T. butter
1/2 bag of egg noodles
2 New York steaks or tender meat sliced ever so thin!

1. In a fry pan add 3T. butter and sautee down the onions til golden and yummy looking, will take around 10 minutes.
2. Then fry the mushrooms in the rest of butter.
3. Remove the onions and mushrooms aside in a bowl and get the pan hot, in the meantime season sliced steak with salt pepper and grlic powder.
4. Place 3T. oil in pan and place sliced steak in it, fry til browned. Turn heat to medium low.
5. Add in the onions and mushrooms, then gravy and stir.
6. Add in the sour cream and cook on low for 15 minutes.
7. Boil the noodles and drain.
8. Place noodles down and pour the gravy mix over it and enjoy!

Chicken Taquito

3 cups shredded chicken
12 small tortilla shells
1 cup shredded cheese
1T. taco seasoning
1/2 a small can of green chilis
1/4 cup mild salsa

Preheat deep fryer at 400-375

1. In abowl mix chicken and taco seasoning.
2. Add in cheese and chilis and salsa then mix well.
3. Place a tortilla flat and add 2 to 3 Tablespoons of chicken mixture.
4. Roll up tight!
5. Take a toothpick and secure it to it wont open along the seam
6. Place in fryer and fry til golden brown.
7. Drain cool and enjoy.

Guacamole

3 Haas Avocados diced
1 roma tomato diced
1 lime juiced
1t. salt
1t. pepper
1 clove garlic minced
2T. cilantro chopped
1/4 red onion diced
1/2 jalepeno diced and seeded

1. In  a bowl combine the diced avocado, tomato, jalepeno, garlic, onion cilantro and lime juice.
2. Mix well and add salt and pepper to taste.
3. Serve with chips or atop your entree.

Erins Super Creamy Coleslaw

1 bag of coleslaw mix
2c. best foods mayo
1T. sugar
2T. vinegar
1t. salt
1t. pepper

1. Mix in a bowl mayo, vinegar and sugar. Dont be afraid to add more to taste. To each its own right?
2. Add in salt and pepper.
3. Mix in the cabbage mix.
4. Cover and refridge for 15 minutes or overnight.
5. Serve

Chicken Cordon Bleu Sammy

4 chicken breasts pounded out just a little!
4 slices of baby swiss cheese
4 pieces of black forest ham
4 Kaiser Rolls
6T. mayo
2T. dijon mustard
4 lettuce leaves
4 tomato slices

Preheat oven 350

1. Season chicken breasts with whatever seasoning you like.
2. Grill or pan fry up your chicken breasts until done.
3. When grilled place on a cookie sheet, then top with a piece of ham and a slice cheese.
4. Put in oven for 5 minutes or until cheese melts.
5. In meantime toast the buns and remove your chicken.
6. Place a piece of chicken on a bottom bun top with lettuce and tomatoes and a smear of mayo and mustard. Top with the top bun and serve!

My Mamas Smoothered Burritos

1.5 pounds seasoned taco meat (add a half of a onion in the taco meat while cooking for extra flavor)
1 28oz. can of refried beans
3 c. enchilada sauce
4 cups cheddar cheese shredded
8 flour tortillas

Preheat oven 350

1. In a bowl mix together taco meat, beans and 2 cups of cheese.
2. In a oven safe dish put half the enchilada sauce on the bottom of pan.
3. Take 1 tortilla and place about 1/2c. to 2/3 c of filling.
4. Trick is to not overfill, so take the sides in and roll it up.
5. Place seam side down and do another.
6. Once all the burritos are in the pan, dump the rest of sauce over the burritos making sure to get some between each burrito.
7. Top with cheese and cover
8. Bake 30 minutes and serve!

**Garnish** With sour cream and some olives and or guacamole.

Smoothered Steak

4 Cube steaks
1 cup flour
1t. salt
1t. pepper
1/2t. garlic powder
1/2t. onion powder
1 onion julienned
2c. mushrooms sliced
6T. butter or margarine
3 cups of brown gravy

Preheat oven 350

1.In a pan on medium add the butter.
2.After its done melting add in the onions and mushrooms.
3.Sautee and turn to medium low.
4.Cook until the onions are translucent and turn the heat off.
5. In a dish add the flour, salt, pepper, onion and garlic powder.
6. Preheat a fry pan on medium high heat and add in 1/4. oil.
7. Dredge your cube steak in the feasoned flour and shake excess off.
8. Place steak in the hot pan and brown.
9. After the one side is browned, flip and let brown. Takes around 3 minutes. Dont touch and play with them.
10. In a oven safe dish place half the gravy ion the bottom, then place the browned steaks, dump onions and mushrooms over top and then top with rest of gravy.
11.Place in oven for an hour and enjoy!

Asparagus Swiss Chicken Roulade

4 pounded out chicken breasts 1/8 in. thick
12 asparagus spears blanched
8 pieces of swiss cheese
salt and pepper to taste
Preheat oven to 400

1. Take the pounded out chicken and place 2 pieces of cheese on and 3 asparagus spears and roll up like a burrito but it will not fully enclose. Its okay! Take a few toothpicks and poke it along seam like a stitch to keep close. Salt and pepper the outsides of your roulades.
2. Turn stove on medium high and add 3T. olive oil in and when hot enough (where oil moves freely) add the chicken in, seam side down. Brown and turn over and try to brown chicken best you can. If your fry pan is oven safe put in oven or place on foil lined cookie sheet and place in oven for 10 minutes so chicken is full cooked. Serve and enjoy. The cheese will be gooey everywhere but if you let it rest for 5 minutes it will minimize loss.

**TRICK** Top with a little hollandaise sauce.

Chicken Caesar Wrap

4 large tortillas flavored if desired
1 pound of cooked chicken
3 cups of mixed greens
1 tomato diced
1/4 red onion julienned
1/2 peeled sliced cucumber
1.5 cup bottle Caesar dressing, litehouse my fav!

1. Mix all the ingredients above.
2. Place 1 cup of the mix in the tortilla.
3. Wrap and eat!

Spicy Turkey Cheese and Tomato Toasted Hoagie

8 slices of deli turkey
8 slices of tomato
8 slices of pepperjack cheese
4 steak rolls ( sweetheart are perfect size )

Preheat oven 400

1. Pull apart buns and place them on cookie sheet.
2. On the bottom halves place 2 turkey slices on them
3. On tops place 2 slices of tomato and then 2 slices of cheese
4. Place in oven for 5 minutes
5. Place top on top of bottom.
6. Cut and serve! Spread some dijon mustard mixed with mayo on it and enjoy!

Ham it up and Say Cheese! Salad Sandwich

1 cup chopped up fresh ham ( take ham pieces and pulse in food processor for 3 pulses )
1/4 cup gruyere cheese chopped small or shredded
2T. chopped pickles
1t. chopped chives
2T. chopped walnuts
2T. dijon mustard
4T. mayo
4 slices of Standish Farms Sourdough toasted
mixed greens

1. Mix all the ingredients together
2. Spread half the mixture on toast, top with some greens and top with other slice and serve!

Spiced Lime Chicken

1/2 cup fresh squeezed limes
1/2 cup Olive Oil
1t. salt
1t. pepper
2T. spicy season blend for chicken or spicy Mrs. Dash
1 pound chicken

1. Combine lime, salt, pepper and seasoning
2. Whisk in olive oil
3. Place in ziploc bag along with chicken and marinade at least an hour to 8 hours.
4. Grill and serve.

**IDEAS** Use in replace of plain chicken in my chicken salad recipe, or as chicken for a fajita or quesidilla.

Chicken Broccoli Wild Rice Casserole

3 cups of diced chicken
2 cups shredded Gruyere Cheese
1/2 cup grated parmesean
4 cups cooked wild rice
2 cups blanched broccoli drained and dried
1 cup panko
3T. melted butter
2.5 cups heavy cream
1/2 onion sauteed til brown in 4T butter along with 2 cups of chopped button mushrooms
1t. pepper

Preheat oven to 375

1. In a pan warm up the heavy cream add a sprig of rosemary and pepper. Turn heat off and let set.
2. In a bowl combine the chicken, onions and mushrooms, cooked rice and broccoli.
3. Pull the sprig of rosemary out and add 1t. of salt and the cheeses.
4. Pour into the bowl with rice and etc. Mix together well.
5. Pour into a buttered casserole pan of choice.
6. Take the melted butter and panko and mix together in a small bowl and sprinkle over casserole.
7. Bake uncovered for 25 minutes.
8. Enjoy! Grate some parmean on top with fresh snipped chives as a garnish.

Chili Frito Pie

415 ounce cans of chili beans
1 15 ounce can of kidney beans
1 15 ounce can of crushed tomatoes
6 cups of tomato juice
1 pound ground beef
2 packs of taco seasoning ( Old El Paso )
1 bag of fritos
1 bag of shredded cheese
1 onion diced

1. In a large pot add ground beef and half of the diced onion and cook until meat is browned.
2. Add the 2 packs of taco seasoning and 2 cups of water.
3. Cook 15 minutes and add in the crushed tomatoes, tomato juice and all the beans.
4. Simmer on medioum low for an hour.
5. Pour some fritos in a bowl, ladle the chili over it, top with some cheese and diced onions. Serve!

**TRICK** Dollop sour cream and guacamole for a fun kick!

Cheesy Beefy Enchiladas

2 bags of shredded cheese
20 yellow corn tortillas
1/2 diced onion
1 minced garlic
2 big cans of Old El Paso Enchilada sauce
1 cup oil
1 pound of ground beef
1/2 cup of water
1 packet of taco seasoning

Preheat oven 350

1. In a fry pan add in the ground beef, then add in the onion and garlic cook on medium until hamburger in browned, then add in the taco seasoning and water.  Cook until the water is absorbed, maybe a minute and take off heat and let cool.
2. In a fry pan add 2T. oil turn to medium/medium high and fry tortillas 10 seconds on each side, place on paper towel to drain, keep adding in oil as needed and fry until all are done. This helps with making them pliable and easy to roll. We dont wanna overcook them.
3. The meat should be cool enough now so mix it with one bag of shredded cheese.
4. Now start an assembly line.
5. Add 1 can of enchilada sauce to the bottom of the glass baking dish you plan on using. Or casserole pan.
6. Take the other can an dump it in a bowl big enough to dunk tortilla in.
7. So we are going to do this step 20 times... Take tortilla dip in sauce place on plate and fill with 1-2T. of meat/cheese filling... roll and set  it in the pan seam side down. Do this step 20 times or until you run out of filling.
8. Squish them together to fit, if theres any extra sauce pour it over the top and sprinkle the other bag of cheese over the top.
9. Bake 350 for 30 minutes covered
10. Serve with a dollop of sour cream and a sprinkle of sliced olives!

Dads Brown Sugar Acorn squash

2 acorn squashes halved and seeded
8 T. butter
4T  brown sugar

Preheat oven 375

1. Place halved squash on cookie sheet.
2. Mix brown sugar and butter together
3. Place a dollop of it in each center, use it all up between the 4 halves.
4. Bake for an hour and half or until a knife can be easily inserted into center without force.
5. Serve! 

Chicken Noodle Casserole

1 bag of egg noodles such as No Yolk or store brand
2 cans of cream of celery
1 can cream of chicken
2 cups cheddar cheese
1 pack of Ritz crackers beaten until crumby
1 cup sour cream
3 cups of cut up chicken breasts
1/2 cup milk

Preheat oven to 350

1. Grease a casserole pan with margarine or butter
2. Get a big bowl out and mix dry noodles, chicken, 1 cup cheese,3 cans of soup undiluted!, sour cream and the milk together, it will be a clunky mess.
3. Pour in to casserole pan
4. Top with remaining cheese and crumbled crackers.
5. Cover with foil and bake 40 minutes and then 10 minutes uncovered.

Homemade Veggie Soup

4 russet potatoes peeled and diced
3 carrots peeled and diced
1 cup cabbage chopped
1/2 an onion diced
2 stalks of celery cleaned and diced
4 cans of beef broth
1 15 ounce can of whole tomatoes broke apart with fingers

1. Add broth to the pot
2. Turn to medium
3. Add in veggies to the broth, and the canned tomatoes. Add in salt and pepper to taste as well.
4. Simmer for an hour or until veggies are tender.
5. Serve of course!

Oven Fries

4 potatoes scrubbed, dried and cut into 6 wedges per potato
4T. oil
1T. salt
1T. pepper
1t. paprika
1t. garlic powder
1t. onion powder
1T. steak seasoning

Preheat oven 425

1. In a large bowl add potatoes, then sprinkle all the spices over the potato bowl along with oil and mix with your hands until well incorporated.
2. Dump onto cookie sheet and place them flat and leave space between each, I personally make 2 rows facing the same direction.
3. After 15 minutes flip potatoes over and let other side cook. Cook another 15 minutes or until browned. Remove from oven and Serve!

**These are great with Ranch or nacho cheese**

Homemade Chicken Nuggets

1 box of Oven fry
2 eggs
2T. buttermilk or milk
dash of hot sauce
1 pound chicken tenders cut into half

Preheat oven 400

1. Dump out oven fry on a plate
2. Mix eggs, milk and hot sauce in a bowl
3. Grease lightly a cookie sheet
4. Dip chicken in eggwash then in crumbs and place on cookie sheet until all chicken is coated.
5. Make sure there is room between each piece of chicken so the chicken cooks evenly
6. Place in oven for 20 minutes
7. Serve

Perfect Pot Roast

2 pound eye of the round roast or whatever roast you choose
3T. flour
1T. pepper
1T. salt
1/2T. garlic powder
1/2t. onion powder
1/4 cup oil preheating in a pan on medium high
6 cups water
2 envelopes of onion soup mix

1. Take the flour, garlic and onion powder, salt and pepper and mix. Spread over the roast and place in hot pan. Sear on each side until its all browned up.
2. Place in crockpot or oven ready pan.
3. Rip open the onion soup packs and pour into pan along with 6 cups of water.
4. Crockpot on low 6-8 hours or on high 4-6 hours. In oven 300 for 6-8 hours or 325 4-6 hours.
5. Rest meat under a tinfoil tent and serve with some mashed potatoes and brown gravy.

**TRICK** For veggies add in 4 cut up and scrubbed potatoes and carrots as well as a few pieces of celery halfway through or they get super mooshy.

Country Gravy

2 cups milk
4T. flour
5T. butter or margarine
1T. pepper
1/2 T. salt

1. Melt butter over medium heat.
2. Add flour and whisk in butter for 1 full minute.
3. Add in milk and stir until lumps are gone.
4. Stir in salt and pepper, more or less to taste.
5. Remove from heat and serve.

Chicken Fried Steak

4 pieces of cube steak pounded out ( you can generally find thin pieces of steak beaten up in the meat case )
3 cups of flour
4 eggs
1.5 cup buttermilk
1T. salt
1T. pepper
1t. garlic powder
1t. onion powder
1 cup vegetable oil
1 cup oil in a good fry pan (prefer cast iron) or I use a big skillet pan

1. Mix eggs and milk together and set aside for dredging station
2. Mix flour, and seasonings together
3. So take a piece of meat and dredge in flour, then in eggwash and then back in seasoned flour.
4. Place on cookie rack and rest 20 minutes.
5. In the meantime preheat the pan with the oil to mediumhigh want a good crust on pan so when you put steak in turn it down to medium as not to burn the crust.
6. When pan is up to temperature place the steak in, you should see it sizzle immediately! Brown on both sides. Good tip when you no longer see blood rising to top then the meat is usually down...this theory does not apply to frozen meat so use thawed meat. Remove and drain on paper towel.
7. Cook 2 at a time or 4 smaller ones so that it cooks evenly.

**SERVE with country gravy** yummy!! find the recipe on the blog!

Erins Manicotti

1 jar of spahettie sauce
1 pound ground beef browned and cooled
12 large seashell shaped pasta or 1 box of manicotti shells
2.5 cups of whole milk ricotta
1 egg
2 cloves garlic minced
1t. black pepper
1/2t. salt
1c. shredded parmesean
2c. shredded mozzerella

1. Preheat oven 350
2. Boil a big pot of water, once boil is acheived add 3T. salt then cook the noodle of choice for 5 minutes, drain and cool.
3. In a bowl mix ricotta,pepper,salt,egg beef, garlic, 1/2c. parmesean and 1 cup of mozzerella cheese. Also take half of the jarred sauce and smear on bottom of a baking dish. I use a 8*8
4. Take the cooled noodle and stuff it gently. Place in pan and keep stuffing until all are sitting in the pan.
5. Pour remaining of sauce on top of the noodles and rest of cheeses.
6. Cover with foil and bake 30 minutes.
7. Rest 5 minutes and enjoy!

**TRICK** If using manicotti shells, place filling in a large ziplock bag, seal and cut off the end large enough to fill the shell. Gently fill or you may tear the noodle.
3. Spread half of the spahetti sauce on bottom of pan.

Amys Taco Salad

1 pound ground beef
1 can drained rinsed kidney beans
2 cups shredded cheese
1/2 head of lettuce shredded
2 tomatoes diced
1/2 red onion diced
1/2 bag of tortilla chips
1 pack of taco seasoning


Taco Salad Dressing
1 cup mayo
4T. Old El Paso Taco Sauce medium
2T. Ketchup
couple dashes of hot sauce ( I use Chalula)
Mix together and refridgerate until ready to use

1. Fry up the beef
2. Add a packet of taco seasoning and 2/3 cup water. Then add kidney beans cook on low for 5 minutes.
3. Place chips on bottom, then meat with beans, cheese, onions, lettuce, tomatoes,and then top with dressing we made earlier.
4. Eat!

**TRICK** You can make this in a casserole pan and serve it that way as 1 big dish or as individual.

Biscuits and Gravy

1 can of refridgerated biscuit dough made according to package
2 cups milk
1 pound of bulk sausage such as Jimmy Dean
4T. flour
2T. pepper
1/2T. salt

1. Fry and break up sausage in a pan.
2. After it is fully cooked, add the flour, salt and pepper to the sauage and mix for a minute.
3. Lower heat and add in the milk and whisk until thickened.
4. Once thickened pour open halved biscuits. Enjoy!

My Parents SOS

1 pound ground beef
1/2 an onion diced
3T. flour
1 can drained peas
1.5 cans evaporated milk
8 slices of toast ( sweetheart white I prefer)

1. Fry up the beef and onions.
2. Then add in the flour and coat the meat and cook it for 2 minutes.
3. Lower the heat and add the evaporated milk and whisk it until its smooth and thicken.
4. Add the peas and stir until well incorporated.
5. Toast the bread
6. Ladle the sauce over the toast and eat!

Hot Ham and Cheese

4 cornmeal hamburger buns ( Sweetheart ones are great for this )
12 slices of ham
6 slices of cheese ( Kraft singles )
4 pieces of tinfoil

Preheat oven 350

1. Lay tinfoil flat and place bottom of bun on place a slice of cheese on it, then 3 slices of ham and another half a slice of cheese on top. Place top bun on and wrap in tin foil.
2. Place all the sammies wrapped in tinfoil on a cookie sheet and place in oven 10 minutes.
3. Remove and enjoy!

Red Wine Vinegrette

1/4 cup red wine vinegar
2T. dijon mustard
1/2t. garlic minced
1/2t  dried basil pressed between your fingers
salt and pepper
1/4 Extra Virgin Olive Oil

1. Mix all the ingredients together except for olive oil.
2. Then once it is mixed well, add slowly the EVOO or you can do this in the blender too!
3. Store in a air tight bottle or container and serve over your favorite greens!

My Mamas Augratin Potatoes

10 potatoes peeled, sliced,boiled and drained
4c. shredded cheddar cheese
4c. diced ham
1 onion diced
salt
pepper
6T. butter
2 cans evaporated milk

1. Make an assembly line. Potatoes in one bowl, ham in bowl, onion inanother bowl and lets get ready to assemble.
2. Grease a glass casserole pan with 3T of butter.
3. Place a third of the potatoes on bottom, top with a third of the ham and a third of the cheese, sprinkle some salt and pepper over the top and do that 3 more times.
4. Take The rest of butter and dab it on the top of the casserole, then pour the 2 cans of evaporated milk around top and edges of the casserole.
5. Cover with foil and bake at 350 for an hour.

**TRICK** you can use raw poatoes but add 2 hours to cooking time.
**TRICK** I own that Rachel Ray Stoneware set and I love it!!!! for all my casseroles, stews and ovened yummies!

Crispity Crunchity Gooey Monte Cristo

8 slices of Texas Toast ( Sweetheart Brand Preferred )
8 slices of swiss cheese
4 slices of ham
4 slices of turkey
8 slices of tomato
4T. Thousand Island
1T. Dijon Mustard
1/2t. sour cream
8 eggs
1/2c. milk
3 cups panko bread crumbs

1. Mix in a bowl the dressing, sour cream and dijon mustard. Set aside.
2. Mix up the eggs and milk in a bowl big enough for dunking the sammies in.
3. Place panko in a pan big enough for dredging.
4. Lets assemble!
5. Smear the sauce on one slice of bread, then top with a slice a cheese, a piece of ham, a piece of turkey, 2 tomatoe slices, another slice of cheese and top with another slice a bread. Do that 3 more times.
6. Now that all the sammies are assembled dip in eggwash so its all wet. Then in panko and let rest on a cookie sheet topped with wax paper or plastic, it will stick!
7. You can refridgerate these overnight or you can make them immediately.
8. Preheat your fryer 350 and fry until golden brown.
9. Serve with jelly or syrup or personally me a little mayo!

**TRICK** These can be done in advance!

My Jazzy French Toast

6 Slices of Sweetheat Texas Toast
6 eggs
1/2 cup milk
2T. cinnamon
2T. brown sugar
margarine for fry pan

1. Mix eggs, milk, sugar and cinnamon together til smooth.
2. Preheat fry pan on medium heat.
3. Dip bread in egg, flipping it so each side sucks up the mixture.
4. Put 2 pats of margarine in pan to grease it so bread won't stick.
5. Place the bread in pan and brown on both sides.
6. Do that with the rest.
                                  7. Serve with your choice of topping.

**Serving suggestions~ Peanut Butter and Syrup is my family favorite! Or a dab of jelly!

Grampa Rays Sun Dills

3 pounds of cleaned pickling cucumbers
1 quart vinegar
3 quarts water
1 cup pickling salt
fresh dill
12 peeled fresh garlic cloves

1. Clean and sanitize your quart jars for pickling
2. Fill a pan with 5 inches of water and bring to boil
3. In a large stockpot add the vinegar, salt and water. Bring to a boil
4. Place your dill, garlic and then cucmbers in the jars. Make sure nothing is above the neck.
5. Once the brine has come to a boil, shut off. Fill each jar with brine to the neck. Should cover everything nicely.
6. Take a towel and dry the rim of each jar
7. Place seals in hot water for about a minute to 2 minutes. Hot seal, seals the best!
8. Pull the seals out of hot water and place on dry rims of jars.
9. Twist the rings on so that it will hold tight and seal.
10. Turn the jar upside down and place into pan with hot water for 3 minutes. Make sure heat isnt on high, should be medium.
11. Take jar out of water carefully!!!! IT WILL BE HOT!!! and place upright and do that with every jar.
12. After all jars seals are sucked down and sealed, (You may have to repeat the method above twice)  or you can just use your canning device to seal jars, Take them outside and sit in sun for 7 days! That's why they are called sun dills.
13. Bring them inside and place in cupboard until ready to chowdown.

***My grampa would store them in the cellar for 3 months, but they are just as good after a week. I personally left them in the dark store room for 2 weeks and they were tasty!***

Loaded Twice Baked Potatoes

6 Russet Potatoes baked
3T. butter or margarine
1/2 cup sour cream
1 cup ranch dressing ( Hidden Valley ) my fav!
1/2 cup bacon crispies ( cut bacon strips up and fry til crispy )
3T. dried chives or 1 green onion chopped fine
1T. pepper
3 cups cheese

Preheat oven 350

1. Cut potatoes in half lengthwise and scoop inner out but leave just a little around edges so it doesnt break or tear.
2. In the bowl with scooped inners add the butter, sour cream, ranch and beat with a handheld mixer or mash with a potato masher first then add the ingredients.
3. Add the pepper, bacon, chives or green onion and half the cheese. Mix well
4. Fill the tater skins with filling
5. Top with remaining cheese on each half
6. Bake 20 minutes or until melted.
7. Serve and Enjoy!

Fancy Barber Poles

1 roll of phillo dough
6 slices of cheese
6 hot dogs
1 eggs
1T. water

Preheat oven to 400

1.Unroll 1 of the rolls of  the phillo dough and cut into 6 pieces.
2. Place a slice of cheese on top
3. Place a hot dog on top of cheese
4. Roll the hotdog up in it.
5. Place seam side down on cookie sheet
6. Mix egg and water together well
7. Brush tops of poles with eggwash
8. Place in oven until golden brown
9. Serve with ketchup and mustard! Enjoy!

Deep Fried Zucchini

 1 large Zucchini peeled and cut into slices 1/8 inch thick
6 eggs
3T. milk
1 cup flour
1T. salt
1T. pepper
1t. garlic powder
1t. onion powder
3 cups panko breadcrumbs

1. Mix eggs and milk together
2. Mix flour, salt, garlic powder, onion powder together.
3. Pour panko in a dredging bowl
4. Place zucchini and coat lightly in flour shake excess
5. Coat in eggwash
6. Then coat in panko
7. Place on cookie rack to rest while you preheat fryer to 375
8. Place in fryer until golden brown
9. Drain on paper towel or newspaper and season immediately with salt.
10. Serve and Enjoy!

I always eat this with ketchup! Shh don't tell lol!

Erins Reuben

8 slices of Dark Rye or Light Rye (Standish Farms)
1.5 cups saurkraut drained
8 slices of swiss cheese
4T. Thousand Island Dressing
4 T. margarine or butter
12 slices of Pastrami

1. Mix the saurkraut and thousand Island together.
2. Butter one side of each of the bread like you would for a grilled cheese
3. On side not buttered place a piece of swiss cheese
4. Then on every other piece of bread put 3 slices of pastrami on
5. Then spread 1/4 of saurkraut mixture on pastrami
6. Place the cheese topped sliced bread on top of saurkraut so that butter is facing outward.
7. Put buttered side down on medium hot fry pan or griddle. Then when golden brown flip and cook the other side until golden brown.
8. Cut in half and eat!

**TRICK** Cooks great on a panini machine!

Double Crispy Potato Wedges

4 potatoes
5 eggs
3 cups flour
3t. milk
1t. garlic powder
2T. salt
2T. pepper
1t. onion powder
1 cup sour cream
2T. chives

Preheat oven at 400 and place scrubbed baked potatoes in there for roughly an hour, more or less depending on size. Remove potatoes from oven and cool! If you don't do the cooling part, it won't turnout right. Get 3 dishes one for eggwash and 2 for dredging flour. In the first dish add half of the flour and half of the seasonings, in the 2nd bowl add eggs and milk and stir...in the 3rd bowl add the rest of the flour and  seasonings and mix. Okay so cut the cooled potatoes into 4 wedges. Then each wedge will be dredged in seasoned flour, eggwash and seasoned flour. Set on a cookie rack while your fryer preheats to 375. Then add slowly into the fryer and fry til golden brown. Season with salt immediately. Whip up your sourcream and chives together for a great dip for your wedges. Enjoy!!

**TRICK** The longer you let the potatoes set on cookie rack after being battered the better it will stay on and crisp up nicely. 

Stay In Bed Late Breakfast Casserole!

4 cups of frozen tater tots
12 eggs
2 cups shredded cheese
1 cup milk
1 cup of rendered bacon or cooked sausage
1T. pepper

So lets do this step by step
1. Get ur 8*8 baking dish and grease it lightly.
2. Pour the tater tots on the bottom
3. Mix in a bowl, eggs, milk, meat, pepper and 1 cup cheese.
4. Then pour over the tater tots, cover and refridgerate overnight.
5. Preheat oven 350 and bake covered for an hour or until done in the center.
6. Remove from oven and immediately top with rest of cheese.
7. Cut into 9 and enjoy.

**TRICK** Add in blanched asparagus, spinach or broccoli to make a vegetarian or lighter dish.