Savory Pot Roast

1 tbsp vegetable oil 3 1b. Boneless beef bottom round or rump roast
1 can Swanson seasoned beef broth with onion.
3/4 c v8 100 % vegetable juice 2 c. fresh or frozen baby carrots med. Potatoes, quartered 3 stalks of celery, cut into 1 inch pieces. 2 tbsp. flour 1/4 c. water Heat oil in a sauce pan. Add roast and cook until browned on all sides. Pour off fat. Add broth and vegetable juice,. Heat to a boil. Cover and cook over low heat for 1 hour and 45 min. add carrots and potatoes cover and cook for 30 min. or until the vegetables are tender. Remove roast and vegetables and keep warm. Mix flour and water. Add to the pan. Cook and stir until mixture boils and thickens

Ham fried rice

4 c cooked rice 2 eggs, scrambled 1 c ham diced 3 tbsp. soy sauce 3 tbsp. water Mix all ingredients in a saucepan. Heat thoroughly. Makes 6 servings

Taco quiche

2 1bs. Hamburger 2 packets taco seasoning 4 eggs 3/4 c. milk 1 1/4 c. bisquick 1/2 c. sour cream 2-3 c. chopped lettuce 1/4 c. chopped tomato 1/4. chopped green pepper 2. c. shredded cheese Brown hamburger; drain add taco seasoning and prepare according to pkg. directions, spoon meat into a greased 13x9x2 pan. In a bowl, beat eggs and milk, add bisquick mix well. Pour over meat. Bake uncovered at 400 for 20-25 min. or until golden brown. Cool for 5-10 min. serve with sour cream, lettuce, tomato, green pepper and cheese. You can make more buy double up on the bisquick and egg mixture then 1 more pound of hamburger.

Shepherds Pie

1 lb hamburger 1 can tomato soup 8 servings of mash potatoes 1 pound grated sharp cheddar cheese 1 can of French cut style green beans (can substitute with 1 can of Corn) Brown hamburger then add tomato soup and green beans simmer for 5 min. Prepare Mash potatoes. Put meat mixture in a 13x9 pan add a layer of cheese, then add all of the potatoes then sprinkle with cheese. Bake on 350 for 20 min or until cheese starts to bubble

Funeral potatoes

2 bags hash brown potatoes thawed 1 large sour cream 15 oz cans cream of chicken soup Cube of Butter cut into chunks Corn flakes crushed in a plastic bag Mix sour cream with the cream of chicken soup add a 1/2 cube butter, spread into a baking pan. Sprinkle crushed corn flakes on top. Cut up a 1/2 cube butter into chunks on top of the corn flakes. Bake 350 for 45 min. note: you may add shredded cheese on top instead of corn flakes. You may also do these in the crockpot for 5 hours.

Walking Taco’s

Single serve bag of Doritos Taco meat prepared Grated cheese Tomatoes cut up Olives Any other taco topping you would like Cut a slit in the side of the Doritos bag. Have each guest add their own toppings. Guest can freely walk around holding their taco and eating it mingling with others.

Tortilla Soup

2 chicken breast 1 (14 oz) chicken broth plus 1 bouillon cube 1 3/4 c water 1-2 tsp. chili powder 1 c salsa 1/2 of a lime juiced and squeezed ( you may add more) 1 can corn (do not drain) 2 carrots chopped into bite size Garnish with: cilantro, cheese, sour cream, avocado and tortilla chips. Cook chicken in broth, bouillon cube and water. Take the chicken out and add salsa, lime juice, corn and carrots. Then cut chicken into bite size and put back into the soup. Garnish as desired

Taco Soup

1 lb. hamburger cooked with 1/2 c. green pepper and chopped onions to taste. 1 pkg. taco seasoning 4 cups vegetable juice cocktail 1 c. thick and chunky salsa 1 c. shredded cheesE Add taco seasoning to cooked hamburger mixture, continue to cook for 1 min. Stir in vegetable juice and salsa. Continue cooking , stirring occasionally, until heated through(3-5 min)Top with cheese, sour cream, lettuce, sliced green onion, chopped tomato, tortilla chips

Easy Oven Lasagna

1 1b Hamburger 32 oz. Marinara Sauce 1 8 oz. pkg. lasagna noodles 2 3/4 c water 1 tsp salt 1 Large carton cottage cheese Grated Mozzarella cheese Brown hamburger add water, marinara sauce and the salt. Bring to a boil. In a 11x13 pan put a layer of the meat sauce, layer of uncooked lasagna noodles then a layer of cottage cheese then another layer of the lasagna noodles. Put the rest of the meat sauce then top with the cheese. Cover with tin foil. Bake 350 for 1 hour and 15 min. Let stand for 10 min.

Mini Pizzas- with rhodes rolls yummy

Mini pizzas are just the right size made with frozen rolls and your favorite toppings. Servings: 8 8 Rhodes Texas™ Rolls or 16 Rhodes™ Dinner Rolls, thawed and risenspaghetti sauce or pizza saucegrated mozzarella cheesepizza toppings as desired: pepperoni, sausage, ham, mushrooms, olives, onions, green peppers, etc. Stretch 1 Texas roll or 2 dinner rolls pressed together into a 6 inch to 8 inch circle. Place on a sprayed baking sheet. Spread each roll with sauce and cover with desired toppings. Sprinkle with cheese. Bake at 400° F for 15 minutes.

Weeknight Lasagna Toss

1 lb. hamburger cooked and drained 2 c chopped green peppers 1 jar (26 oz.) spaghetti sauce 1 2/3 c. water 1/4 c zesty Italian dressing 12 lasagna noodles, broken into quarters 1 c mozzarella cheese Add to cooked hamburger; peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles. Cook, stirring occasionally, 10-15 m in. or till noodles are tender. Remover from heat sprinkle with cheese. Cover; let stand for 5 min. or until cheese is melted.

Velveeta MAC and dogs

2 boxes of Velveeta MAC and cheese 1 pkg. hot dogs Cook MAC and cheese accordingly to pkg. directions Cook hot dogs on 350 for 8 min. Cut up hot dogs into bite size pieces and add to MAC and cheese stir and enjoy.

Beef Stroganoff

8 oz. uncooked extra-wide egg noodles. 1 1b. Hamburger 1 c sour cream 3/4 c cottage cheese 1 tsp salt 1/2 tsp pepper 1/4 tsp ground nutmeg Cook noodles drain. Keep warm, cook hamburger stir in all remaining ingredients. Continue cooking until mixture is heated through and bubbly (3-5 min)
To serve spoon over noodles

chicken tacos

1 1/2 pounds boneles skinless chicken breast 2 tbsp lime juice 1 tbsp chili powder 1 c frozen corn 1 c chunky salsa 12 fat free flour tortillas 6 inches warmed sour cream,cheese. Put chicken in 3-qt slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low 5-6 hours until chicken is tender. Remove chicken shred and return to slow cooker. Stir in corn and salsa. Cover and cook on low for 30 min. or until heated through. serve in tortillas or corn tortillas, with sour cream, cheese and shredded lettuce. 1 taco=148 cals that is without the sour cream and cheese.

Sloppy Joes

2 1/2 lbs. hamburger chopped onions(may use Dried onions) chopped celery 1 1/2 tbsp mustard 1 qt.( 32 oz.) Tomatoes thoroughly blended 1/2 c ketchup 1 tbsp Worcestershire sauce salt and pepper to taste Brown hamburger with the onions. Add rest of ingredients and simmer for 2 to 4 hours. Serve on hamburger buns. Note: we can put in crock pot low for 4 hrs.

Tater taco casserole

2 1bs. hamburger 1 envelope taco seasoning 2/3 c water 1 can (11 oz.) whole corn drained 1 can (11 oz.) condesed fiesta nacho cheese soup, undiluted 1 pkg. (32 oz.) frozen tater tots Cook beef drain, stir in taco seasoning and water. simmer, uncovered for 5 min. stir in corn and soup. PUT in a greased 13-in. x 9-in baking dish. arrange tater tots in a single layer over the top. bake uncovered at 350 fo r30-35 min or until tater tots are crispy. add cheese on top.

Manwich Sloppy Joes

8 oz. can Hunt's tomato sauce 1 cup ketchup 1 Tbls. dried minced onion 1 Tbls. green pepper, diced fine 1 tsp. salt 1/2 teas. dried minced garlic 1/4 teas. celery seed
1 teas. prepared mustard 1/2 teas. chili powder Mix all ingredients in a bowl. Brown 1 pound ground beef, drain fat, add sauce. Bring to boil, lower heat, simmer for 10 minutes. Serve with toasted hamburger buns.

Trista’s Savory Meatloaf

1-2 1bs. hamburger 1/2 c oats 1 egg 1 Can tomato sauce salt and pepper dried onions seasoning salt mash potatoes grated cheese Pre-Heat oven to 350. Mix all of the ingredients (except potatoes and cheese) in a large bowl and mix well with hands. Put into a loaf pan and put meat mixture away from the sides till it makes a mountain Put into oven and bake for 1 hour. While Meatloaf is baking, prepare the mash potatoes (you can use some potatoes flakes) and grate cheese. After Meatloaf is done cooking add mash potatoes to the top and spread then add grated cheese. Put back in oven for 15 min. Enjoy!!

Chicken Crescent Rolls

Left over chicken onion salt 2 pkgs. Crescent rolls Parsley 1 large cream cheese bread crumbs Whip cream cheese till softened and season with onion salt. Mix with the chicken. Put a tbsp. of mixture in center of roll and wrap up. Roll in melted butter and bread crumbs. Bake at 375 for 10-15 min. Serve with chicken gravy

Cheesy Chicken Rice Bake

1 can (10 3/4 oz.) cream of chicken soup 1 1/3 c water 3/4 c uncooked white rice 1/2 tsp onion powder 1/4 tsp. ground black pepper 4-6 boneless, skinless chicken breast 1 c. shredded cheese Mix soup, water, rice, onion powder and black pepper in a 2-qt baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375 for 45 min. or until the chicken is no longer pink and the rice is done. Uncover and sprinkle chicken with cheese.

Chicken Bacon Bake

6-8 skinless chicken breast 1-2 cans of cream of chicken soup Celery salt parsley 4 slices of bacon or more 16 oz. sour cream Onion salt Rice Cook bacon for about 15 min drain fat. Put on the bottom of a 13x9 pan then add the chicken. In a mixing bowl mix soup, sour cream and pour over the chicken and season with the celery salt, onion salt and parsley. Cover and bake for 1 hour on 375 Makes great gravy for rice. Note: you can double the sauce just use 2 cans of the soup. Also you do not need to cook the bacon but if you do not the recipe will be more fat. Also please note that the chicken will appear pink and do not worry it is done. The color comes from being against the bacon. For gluten free make the cream of chicken soup. 1 c. milk, 3 tbsp. gluten free flour or 2 tbsp corn starch 1 tbsp butter or olive oil, 1 stp chicken bouillion or granules (gluten free), 1/2 tsp salt. whisk together flour or corn starch with milk 2. add rest of ingred. heat to a boil whisking until fully disolved, reduce heat simmer for a few min. until thickens. 3. use in recipies to replace 1 can of creamed soup you can also add celerly or mushrooms to make the other flavors.

Freezer Egg and Muffin Sandwiches

12 English Muffins, toasted 1 Dozen Eggs, scrambled (I use a big electric skillet for this) 6 American Cheese Slices, halved 12 Deli Ham Slices Scramble eggs; while eggs are cooking, split and toast muffins. (I cooked my eggs more like an omelet and then cut them into 12 squares) Once eggs are cooked, set up an assembly line of muffins, eggs, cheese, ham; assemble and allow time to cool, then wrap in plastic wrap. Freeze wrapped egg sandwiches in freezer bags or freezer boxes. I used a gallon size freezer bag to hold 4 sandwiches, these bad can be reused for each time I make them. Makes 12. To heat: wrap in a paper towel and microwave for 45-65 seconds. Be careful it will be nice and hot.

Freezer Breakfast Burritos

12 eggs, beaten 1 lb bulk sausage, cooked (or crumbled links) 2 cups cheddar cheese, shredded flour tortillas (mine were about 8inch in size, you can also use whole wheat) Scramble eggs in large skillet until done and remove from heat; stir in cooked sausage and shredded cheese (You could mix in 1/2 cup salsa here if you like). Warm tortillas in microwave 20-30 seconds or until warm and flexible. Place 1/2 cup egg mixture into tortilla; roll burrito-style.Freeze burritos in single layer on a cookie sheet. When fully frozen (in about 1 hour) place burritos in large zip-top freezer bag; freeze.TO SERVE: Wrap in a paper towel.Cook in microwave until heated through (about 1 1/2 to 2 minutes)

Ziploc Omelets

This works great! Good for when all your family is together and no one has to wait for their special omelet. Have guest write their names on a quart size Ziploc freezer bag with a permanent maker. Crack 2 large eggs into the bag (not more then 2) shake to combine them. Put out a variety of ingredients such as cheese, ham, onions, green peppers, tomatoes, cooked bacon, sausage etc. Each guest adds prepared ingredients of choice to their bag and shakes it. Make sure to get the air out of the bag and zip it up Place the bag into boiling rolling water for exactly 13 minutes. You can usually cool 6-8 omelets in a large pot. For more make another pot of boiling water. Open the bag and the omelet will roll out easily. Be prepared for everyone to be amazed. Nice to serve with fresh fruit and coffee cake

Breakfast sandwiches

1 pkg. English muffins Eggs Wal-Mart GV sausage’s Ready made bacon American cheese slices Scramble 1 egg at a time making it in a round shape. Cook sausage as pkg. directs. Toast English muffins add what you desire to the sandwich

Maple Syrup

1/2 c brown sugar 1/2 c water 1/4 c butter 1/2 tsp Vanilla Serving size is 1 tbsp Bring brown sugar and water to a boil. Boil for about 5 min. remove from heat; stir in the butter and vanilla

Sausage and biscuits with gravy

1 pkg. precooked sausage 2 pkg. Country Gravy mixes 1 pkg. refrigerate biscuits Cook sausage and crumble. Cook gravy per pkg. directions add sausage. Cook biscuits per pkg. directions break up biscuits on a plate add gravy mixture and enjoy.

pancake puff pan recipies several of them

Pancake puff pan recipies Classic pancake puff mix 2 egg whites 2 cups flour 2 tsp. baking powder 1 tbsp. sugar 1/2 tsp. baking soda 1/2 tsp. salt 4 tbsp. butter, melted cups buttermilk 1 cup vegetable oil or melted butter for frying ( can substitute crisco) Beat the whites stiff. Mix together the flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last. Put 1 tbsp. oil or melted butter in the bottom of each slot. Fill wells 3/4 with batter. When they get bubbles on top and dry at edges (like pancakes), turn them quickly ( using included stick or a crochet stick) Continue cooking, turning pancake puffs until golden brown. Serve hot with butter, jam, applesauce or cinnamon and sugar. Basic buttermilk pancake puff mix (you can also use your favorite pancake or waffle mix) 2 c. bisquick mix 1 3/4 cups buttermilk 1 tsp. baking soda 1 egg Mix bisquick mix, buttermilk, soda and egg in a bowl. Heat pancake puff pan and brush butter into each well. Fill wells 3/4 full of batter. You can add fresh fruit, bacon cut up, or cooked sausage pieces in center. When bubbles form on top and edges dry out, turn. Cook other side unitl golden brown. Drizzle your favorite syrup, jam etc. Brownie puffs (you can use your favorite brownie mix) 3/4 c. butter 2 c. packed brown sugar 3 eggs 4 (1 oz.) squares unsweetened chocolate, melted 1 tsp. vanilla extract 1 c. flour 1 c. walnuts, optional In a large bowl cream together the butter, brown sugar, and eggs until light and fluffy. Stir in unsweetened chocolate and vanilla until well blended. Mix in the flour then the walnuts. Heat pancake puff pan and brush wells lightly with butter. Fill wells 3/4 full and brown. Turn and brown the other side. Roll in nuts and/or candy sprinkles. Sprinkle with powder sugar. Blueberry muffin puffs (You can use your favorite blueberry muffin mix) 1 c. milk 1 egg 1/3 c. vegetable oil 2 c. flour 2 tsp. baking powder 1/2 c. sugar 1/2 c. fresh blueberries In a large bowl, stir together milk, egg and oil. Add flour, baking powder, sugar and blueberries, gently mix the batter with only a few strokes. Heat pancake puff pan and brush wells lightly with butter. Fill wells 3/4 full with mix and brown. Turn and brown other side. Serve hot. Applesauce Pancake Puffs 3 1/3 c. flour 1 c. applesauce 3/4 c. sugar 2 tbsp. shortening 3 tsp. baking powder 1 tsp. salt 2 eggs cinnamon-sugar mixture if desired. Beat 1 1/3 c. flour and remaining ingredients except cinnamon-sugar mixture in a large bowl with electric mixer on low speed, scraping bowl constantly, until blended. Beat on med. speed for 2 min., scraping bowl occasionally. Stir in remaining 2 cups of flour. Heat pancake puff pan and brush wells with butter. Fill wells 3/4 full with mix and brown. Turn and brown other side. Sprinkle with cinnamon-sugar mix, powder sugar or roll in finally chopped nuts. serve warm. Omelet puffs 4 eggs 1/4 c milk salt and pepper to taste 4 slices ham, chopped (optional) 1/2 c. shredded cheese 2 tbsp. chopped onion (optional) 2 tbsp. chopped bell pepper (optional) 4 tbsp. chopped fresh tomato (optional) 4 fresh mushrooms, slices (optional) chopped bacon sour cream Mix all ingredients in a bowl. Heat pancake puff pan over med. heat and brush wells lightly with butter. Fill wells 3/4 full with egg mix and brown, turn and brown other side. Serve hot. Garnish with salsa, crumbled bacon, grated cheese or chopped green onions. Top with sour cream and/or ketchup Notes on pancake puffs: Use on low to med. heat when making puffs or they will turn dark before cooking on the inside. Also coat pan with vegatable oil after washing with soap and water Fillings:jam-honey-jelly-pie filling preserves- pudding-custard-fresh fruit-meat-eggs (use seperated yolks)-cheese-chocolate-whipped cream-nuts Decorating idea: Sprinkle on powder sugar, cinnamon sugar. Roll in candy sprinkles or finely chopped nuts. Drizzle with your favorite pancake syrup, fruit, honey, fruit preserves or sliced fresh fruit.

dees whole grain pancakes

DEES CEREAL YOU CAN EAT FOR BREAKFAST IN THE MORNING IT IS LIKE A OATMEAL(ADD A LITTLE SUGAR, OR BROWN SUGAR TO IT) AND IT FILLS YOU UP SO MUCH YOUR NOT HUNGRY FOR AWHILE. TONS OF HEALTH BENIFITS GO TO deescereal.net IT IS AVAILABLE AT HARMONS OR PETERSONS MARKET IN A BAG BY THE MILK. WHOLE GRAIN PANCAKES ½ Cup Whole wheat flour ½ Cup Dee's Cereal 1 Tbsp. Brown sugar or *Sucanat ¼ tsp. Salt or *Sea salt 2 tsp. Baking powder Dash Cinnamon (optional) 1 Egg, slightly beaten 1 Cup Skim milk 1 Tbsp. Butter or *Coconut Butter 1 tsp. Vanilla extract Combine flour, cereal, salt, baking powder and cinnamon in a mixing bowl. Set aside. Hint: Melt the margarine in the skillet you intend to use to cook the pancakes. Combine egg and brown sugar. Beat with fork until sugar is mostly dissolved. Add milk and vanilla. Stir. Add melted margarine as you stir the liquid mixture. Add dry ingredients and stir gently until blended. Let stand 3-5 minutes. Ladle onto a preheated non-stick skillet or griddle. Cook until lightly browned on each side, turning only once. Top with syrup, fruit spread or fresh fruit of your choice. Applesauce is especially good. Servings: 3 or 6 pancakes.

German pancakes

6 Eggs 1 c Milk 1/4 tsp. salt 1 c flour 6 tbsp butter Mix liquid slowly then add in the flour. Melt butter in a 9x13 pan add the mixture to pan and bake on 375 for 15-20 min or until done.

Scones

1 pkg. Rhodes rolls Baking oil Jam Honey Butter Raise rolls according to the pkg. directions. With hands pull on dough till almost 1 inch thick. Put oil in frying pan. Put dough in the pan and fry until golden brown. Serve with warm butter, honey or jam.

Farm Breakfast Casserole

Breakfast ingredients like bacon, cheese and hash browns make this tasty casserole Servings: 6 1 loaf Rhodes™ Bread Dough, baked and cooled 1 pound sliced bacon, diced 1 small yellow onion, chopped 2 1/2 cups chopped fully cooked ham 1 1/2 cups frozen southern style hash browns 3 cups shredded cheddar cheese 8 large eggs 3 cups milk 1 tablespoon Worcestershire sauce 1 teaspoon ground mustard 1/4 teaspoon salt 1/4 teaspoon pepper Slice and cube baked bread. Set aside. In a skillet, cook bacon until crisp; add onion. Cook and stir until onion is tender; drain and add ham. In a sprayed 9x13-inch pan, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese. In a bowl, beat eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and refrigerate overnight or at least 4 hours. Remove from refrigerator 30 minutes before baking. Remove covering and bake at 325°F 65-70 minutes or until a knife inserted near the center comes out clean. Cover with foil last 15-20 minutes of baking, if necessary, to prevent over browning.

Scrambled egg tacos

4 eggs 1/4 tsp garlic salt 1/4 tsp pepper 1/4 c chopped green or red bell pepper 4 green onions, chopped 1 Tbsp. butter 1/2 cup shredded pepper jack cheese 6 old el paso taco shells 1 c. shredded lettuce 1/4 c old el paso thick and chuncky salsa In a small bowl, beat eggs, garlic salt and pepper throughly with fork stir in bell pepper and onions. In skillet melt butter pour egg mixture in. CooK 3-4 min until cooked. Stir in cheese Heat taco shells as directed on pkg. Place lettuce in shells . Spoon eggs onto lettuce top with salsa and more cheese.

Pumpkin Pancakes

1 1/2 c. all purpous flour 1/2 c. whole wheat flour 2 tbsp. brown sugar 2 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. salt 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 1-1/2 c. fat free milk 1/2 c. canned pumpkin 1 egg white, lightly beaten 2 tbsp. canola oil combine flours, brown sugar, baking powder, cinnamon, salt, ground ginger, ground nutmeg. In a seperate bowl combine milk, pumpkin, egg white and oil; stir into dry ingredients until moistened. pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown. pancaks = 240 cals

Orange oatmeal

1 c. water 3/4 c. orange juice 1/8 tsp. salt (opt) 1 c. quick cooking oats 1/4 tsp. grated orange peel 1 tbsp. brown sugar Over stove top, bring the water, orange juice and salt to a boil. Stir in oats and cook for 1 min. or untl oatmeal reaches desired consistency. Stir in orange peel. Serve with brown sugar

German Apple pancakes

8 eggs 1 ½ cup flour 1 ½ cup milk 1 tsp salt ¼ cup butter 3 medium apples thinly sliced and pared ½ brown sugar ½ tsp cinnamon Turn oven on to 400 degrees. Slice up butter in 9×13 pan and place in oven while preparing the Apples. Put apples in warm melted butter, spread them out and sprinkle cinnamon over them…place back in the oven. Beat eggs, flour, milk and salt together for 1 minute. Pour batter over apples. Sprinkle brown sugar and cinnamon (I mixed these together and then sprinkled on)over the entire top, and place in oven for about 20-25 minutes until puffed and golden brown

Bbq spare ribs

4-6 lbs. bonless pork spare ribs cut into serving size pieces 1 c. sliced onions (optional) 1 c. ketchup 1 c. water 2tsp. salt 2 tbs. worchestershire sauce 1/4 c. brown sugar 2 tsp. dry mustard 1 tsp. paprika You can double the sauce so you can serve it with baked potatoes. Brown the ribs puts into greased crock pot. Mix rest of the ingredients and pour over ribs. Cook on Low for 6-8 hrs. or High for 4-6 hrs. You may also cook in the oven: Put in a large baking dish bake on 350 for 2 hrs then uncovered for 15 min.

Tator tot taco bake

1 lb ground beef 1 small onion (diced)... 1 garlic clove (minced) 1 small can black olives (sliced) 1 (1 ounce) package taco seasoning mix 1 (16 ounce) bag frozen corn 1 (4 ounce) can green chilies (diced and drained) 1 (12 ounce) can black beans (drained and rinsed) 1 (16 ounce) bag shredded Mexican cheese blend 1 (16 ounce) package frozen tater tots 1 (10.5 ounce fluid ounce) can enchilada sauce Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through. In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine. Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots. Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.

Hershey's Chocolate syrup

1/2 Cup Cocoa 1 Cup Sugar 1 Cup water 1 tsp. Vanilla dash of salt Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until smooth. Bring this mixture to a boil. Allow it to boil for one minute,be carefull this does not over boil. Remove from heat, when this cools add the vanilla.

Ranch dressing

3/4 c mayo 1/4 c buttermilk 1/2 t garlic powder 1/4 t cayenne pepper 1/4 t fresh cracked black pepper 1 dash of dried minced garlic mix all together put in fridge.

No bake energy bites

(makes 18-20 bites) 1 cup oatmeal 1/2 cup peanut butter (or other nut butter) 1/3 cup honey 1 cup coconut flakes 1/2 cup ground flaxseed 1/2 cup mini chocolate chips 1 tsp vanilla Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

Breadsticks

1 Tablespoon yeast, dissolved in 1 1/2 cups warm water 2 Tablespoons sugar 1/2 teaspoon salt 3 cups flour (may need a little more, if dough is sticky) Mix above ingredients toghether and knead for 3 minutes. Let rest 10 minutes. Melt a square of butter on a large cookie sheet. Roll dough on floured board and cut in strips. ( use lots of flour) Roll in butter and place in same rectangular shape on the cookie sheet. Sprinkle with a little garlic salt and generously with parmesan cheese. Let rise for about 10-20 minutes. (until they have risen about double.) Bake at 375 degrees about 20 minutes or till done. This can be done early in the day, and covered with foil and refrigerated until about 1 hour before dinner. Let come to room temperature and rise an additional 10-20 minutes, then bake as directed. YUM!

Cream cycle salad

small pkg. orange Jell-O 2 small pkg. cook vanilla pudding 5 1/2 cups of water 8 oz. cool whip 2-3 cans Mandarin oranges Note: you can use Strawberry or Raspberry Jell-o but add raspberries or Strawberries for the fruit. Combine Jell-o, pudding and water into a Large Sauce pan and bring to a boil. ( watch it close because if it over boils it sure is a mess to clean up) Cool in fridge till partially thickened then beat in the cool whip and add Mandarin oranges then return to the fridge till set up.

jello eggs, creamy and beans

Creamy Jell-o Egg Jigglers Jell-o egg jigglers egg mold go to kraftfoods.com to buy about &3.95 a piece 2 pkg. (8-serving size) Jell-o any flavor 1 C. cold milk 1 pkg. (4 serving size) Instant pudding vanilla or chocolate Wipe inside of both sides of egg mold and along rims lightly with vegetable oil, using paper towel. ( or spray mold lightly with cooking spray.) Close mold, matching up the rims of the egg halves. SNAP each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill side up, on tray. STIR boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved. Cool at room temp. for 30 min. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to the top of the egg shape. Refrigerate at least 3 hours or until firm. OPEN mold using a dull flat knife to gently pry between the halves of each egg. ( Do not pull on the handle.) Turn mold over and shake gently to un-mold eggs. DO NOT SWALLOW JIGGLERS WHOLE Jell-o Beans Jell-o egg jigglers bean mold go to kraftfoods.com to buy about &3 a piece 2 pkg. (4-serving size) Jell-o any flavor 1-1/4 C. boiling water or Juice (do not add cold water) SPRAY inside of bean mold lightly with cooking spray, or dip paper towel in vegetable oil and use to lightly wipe inside of mold. using Place mold, fill side up, on tray. STIR boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved. Pour into measuring cup with pour spout. slowly pour into mold filling each bean completely. Refrigerate at least 30 min or until firm.
To remove: tilt mold on slight angle over plate. Using moist fingertips, gently scoop beans out of mold. Refrigerate until ready to serve. Jell-o Egg Jigglers Jell-o egg jigglers egg mold go to kraftfoods.com to buy about &3.95 a piece 1-1/2 cups boiling water (do not add cold water) 1 pkg. ( 8 serving size) Jell-o any flavor Wipe inside of both sides of egg mold and along rims lightly with vegetable oil, using paper towel. ( or spray mold lightly with cooking spray.) Close mold, matching up the rims of the egg halves. SNAP each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill side up, on tray. STIR boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to the top of the egg shape. Refrigerate at least 3 hours or until firm. OPEN mold using a dull flat knife to gently pry between the halves of each egg. ( Do not pull on the handle.) Turn mold over and shake gently to un-mold eggs. DO NOT SWALLOW JIGGLERS WHOLE You can also make Jell-o beans with this same recipe but you need a jell-o bean mold. The only difference is use 2 pkg. (4 serving size) Jell-o any brand

Creamy fruit salad

diabetes carb choices 2 Dressing: 6 oz. yoplait orginal 99% fat free lemon burst or french vanilla yogurt 1 tbsp. light mayo 1/4 tsp. grated orange peel 2 tbsp. orange juice Salad: 2 lg. unpeeled apples, cubed ( about 3 cups) 1 med. orange, peeled, cut into bite size pieces 2 tbsp. golden raisins 4 leaves bibb lettuce 2 tbsp. coarsely chopped walnuts Mix dressing ingredients until well blended. In a seperate bowl, mix apples, oranges and raisins. Pour dressing over fruit toss gently to coat. Divide lettuce leaves among 4 serving plates, spoon fruit mixture into lettuce leaves; sprinkle with walnuts

Lori's cookie fruit salad

1 lg pkg instant vanilla pudding 1 1/2 cups cold milk 16 oz container Cool Whip, thawed 2 10 oz. lg. cans mandarin oranges, drained 20 oz can pineapple chunks or tidbits, drained 1 pkg Mothers striped chocolate shortbread cookies, crushed 1-2 bananas, sliced 1. Mix pudding and milk with wire whisk. 2. Add cool whip and mix well. 3. Add canned fruit. 4. Store in fridge till ready to serve. 5. When ready to serve, add cookies and bananas. 6. ENJOY

Summer fruit salad

2 med. navel oranges, peeled and sectioned 2 med kiwi fruit, peeled and sliced 1-1/2 c. halved red seedles grapes 1 c.peeled sliced apple 1 c. sliced strawberries 1 c. blueberries 1/4 c. orange juice 2 tbsp. honey 1 tbsp. lime juice 1-1/2 c. sliced ripe bananas In a large salad bowl, combine the first six ingredients. In a small bowl, combine the orange juice, honey and lime juice. Drizzle over fruit mixture; toss to coat. Chill until serving. Add bananas just before serving. serve with a slotted spoon. yeild 8 servings

Frog eye salad

1 cup sugar 2 Tbsp. flour ½ tsp salt 2 ½ cups pineapple juice 2 beaten eggs 1 tsp lemon juice 1 box acini de pepe pasta 1 20oz can pineapple chunks, drained 2 cans mandarin oranges, drained 1 10oz can crushed pineapple 2 8 oz tubs of cool whip 1 cup or more mini marshmallows Add sugar, flour, salt to sauce pan; add juice and eggs. Stir constantly over medium heat. Broil to boil and cook until thick. Remove from heat. Add lemon juice and cool. In 3 quarts of boiling water, cook pasta for 10 min. Drain and rinse in cold water and drain again. Stir pasta in with cooked mixture in bowl and refrigerate overnight. Before serving add fruit, cool whip and marshmallows. Other things that you can mix in are bananas, coconut, maraschino cherries (slice in half)

Cantaloup chicken salad

1/2 c uncooked orzo pasta 1 snack size cup (4 oz.) pineapple tidbits 1/2 c fat free mayo 1/3 c fat free plain yogurt 4 tsp. lemon juice 1 tsp grated lemon peel 1 tsp honey 1/8 tsp pepper 2 c cubed cooked chicken ( can substitute with canned chicken) 1/2 c celery 1/4 c red pepper 1/4 c chopped green onions 1 small cantaloupe, quarted and seeded 1/4 c. unsalted cashews Cook pasta according to pkg. directions. Drain pineapple, reserving the juice; set aside. Whisk mayo, yogurt, lemon juice, lemon peel, honey, salt, pepper and pineapple juice until smooth. Drain pasta rinse in cold water. Place in large bowl; add chicken, celery, red pepper, onions and pineapple. Add mayo mixture and toss to coat. Serve on cantaloupe wedges. sprinkle with cashews. 1/4 cantaloupe with 1 cup chicken salad - 345 cals

Four fruit salad

Any fruit will work in this recipe. 2 c. fresh strawberries, sliced 2 c. grapes 1 small cantaloupe, cut into chunks 1-2 med firm bananas, sliced 1/3 c. orange juice combine the fruit. Pour juice over and toss to coat. Cover ad refrigerate for 4 hours. stir before serving

Chicken Salad

3 c. diced cooked chicken 2 c. sliced in 1/2 red grapes 1 c. diced celery 1 c. cashews (optional) 1/2 c. mayo (may substitute with miracle whip for less fat) 1/2 c. sour cream (you may put extra sour cream and mayo in to) Mix mayo and sour cream together with pepper add rest of ingredients and mix well. serve on croissants mini or large

7 layer fiesta dip

1 can (16 oz.) refried beans 1 16 oz. sour cream 1 pkg. taco seasoning 2 c shredded cheese 1 c chopped tomato 1/2 c sliced green onions 1 c guacamole 1/2 c sliced black olives Tortilla chips Spread refried beans in a shallow baking dish. Mix sour cream with taco seasoning: spread over beans. Top with cheese, tomato, onions, dollops of guacamole and olives. Serve with tortilla chips.

PARTY TIPS

Scoop ice cream into paper baking cups put in muffin pan before the party and put in the freezer. When cake is served bring out the pre-made scoops

CHEESE TIPS

Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold.

Banana tips

Peel a banana from the bottom and you won’t have to pick the little “stringy things” off of it. That’s how primates do it Take your banana apart when you get home from the store. If you leave them connected at the stem, they ripen faster.