Broccoli Casserole

16 oz. package frozen chopped broccoli
8 ounces Velveeta, cubed
1 sleeve Ritz Crackers, crushed

-Cook the broccoli in the microwave 3 minutes (in a microwave-safe bowl, covered in plastic wrap). Add the cubed velvetta, stir and cook 2 more minutes.

-Put into a casserole dish and bake for 10 -15 minutes at 350 degrees. Stir to mix the cheese in well.

-Add crushed Ritz crackers on top and bake 5 more minutes.

Pot Roast

Eloise, Chad's step-mom, who is a wonderful cook, shared her roast recipe with me. I have been making it this way ever since.

Roast (this was a rump roast)

Seasoning to your liking

What I do...

-Get your roast out. Make little slits in the meat and slide a piece of crushed garlic or a piece of onion in the slit (this will help the flavor of the garlic/onion go through the meat).

-Put seasoning on one side of roast (I like Montreal Steak Seasoning from McCormick) and then sprinkle on a little bit of flour and rub it into the meat.

-Put olive oil in a roasting pan and put it on the stove top on "medium" heat.

-Once the olive oil is hot, put the seasoned side of the roast down in the olive oil and sear it on that side for 3-5 minutes. While that is searing, season the side that is up and rub on the flour. Then turn the meat over to the other side to sear.

-Put the lid on and put into a 250 degree oven for about 1 hour and ten minutes per pound.

This is an easy way to cook a roast.

Bacon Cheddar Deviled Eggs

12 eggs
1/2-3/4 cup mayonnaise (depending on how creamy you like your deviled eggs)
1 pkg./jar real bacon bits
2 Tbsp. finely shredded cheddar cheese
1 tbsp. mustard

-Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
-Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, bacon bits and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

So good!

Asian Burgers

1 lb. hamburger
2 Tbsp. soy sauce
1 1/2 Tbsp. finely chopped onion
2 garlic cloves, minced
1/4 tsp. ground ginger
1/8 tsp. pepper

Combine and shape into patties. So good!

Snickerdoodles

1 cup butter
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp. cream of tarter
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
4 Tbsp. sugar
2 tsp. cinnamon

-Cream margarine and sugar. Add eggs. Sift together flour, cream of tarter, soda and salt. Add and mix well. Add vanilla. Chill dough. Roll dough into small (1 inch) balls and coat with cinnamon sugar mixture. Bake on greased cookie sheet at 375 degrees for 8-10 minutes. Yummy!

Peanut Butter Balls

Another from Jennifer Pritchett...she is a great cook!

1 cup sugar
1 cup Karo syrup
1 1/2 cup peanut butter
4 cups corn flakes

-On stove, melt sugar and syrup and boil for 1 minute. Remove from heat and stir in peanut butter until mixed well.
-Pour mixture over corn flakes in medium sized bowl. Mix together until flakes are completely coated. Cool slightly.
-Form into balls and drop onto wax paper to cool. Makes about 2 dozen.

Lemon Delight

Okay, I love lemony stuff so this is a great recipe (a recipe with condensed milk is always good). This recipe can easily be halved.

Crust:
1 1/4 cup self rising flour
1 1/4 stick margarine
1 cup chopped pecans

Melt margarine, mix flour and nuts. Press down in a 9x13 inch pan. Cook on low until brown.

1st layer:
2 8oz. pkg. cream cheese
2 cups powdered sugar
2 cups cool whip

Soften cream cheese, add sugar. Mix in cool whip. Spread on crust.

2nd layer:
2 cans condensed milk
1 cup lemon juice
4 egg yolks

Mix and spread on 1st layer.

3rd layer:

Spread Cool Whip on top and let set in the refrigerator to thicken.

Corn Casserole

I love this during the holidays!

2 can cream style corn
1 pkg. mexican cornbread mix
4 eggs, beaten
1/2 cup oil
1 onion, chopped
1/2 cup grated cheese
1 small jar pimentos
garlic powder to taste

-Mix all ingredients and bake at 350 degrees for 35 minutes.

Chicken Spaghetti

4 chicken breast, cooked and shredded
16 oz. bag spaghetti
1 lb. box Velveeta cheese, cubed
1 onion, chopped and sauteed
1 can Rotel tomatoes
1 can cream of mushroom soup
Seasonings to taste (salt, pepper, garlic powder, Tony's, or a little cayenne if you like it spicy)

-Cook spaghetti and drain water. To the same pot add rotel, soup and cheese and onion. Mix constantly until cheese is melted (on low heat). Add seasonings to taste and enjoy!

Taco Soup

A beautiful and tasty soup for the winter months...

1 lb. lean ground beef
1 can green chilies
1 tsp. salt
1 pkg. Ranch dressing mix
1 chopped onion
1 pkg. Taco seasoning
1/4 tsp. pepper
1 can Rotel, undrained
1 can corn, undrained
1 can black beans, undrained
1 can pinto beans, undrained

-Brown meat with onion and chilies. Add all other ingredients. Simmer.
-Garnish with cheese, chips and sour cream. Ole!

Artichoke Dip

2 8oz. can artichoke hearts, chopped
3/4 cup sour cream
1 cup mayonnaise
1 1/2 tsp. garlic salt
1 1/2 cups Parmesan cheese, fresh
Extra Parmesan to sprinkle on top

-Mix all together. Sprinkle extra Parmesan cheese on top. Bake at 350 degrees until cheese is melted and lightly browned, about 20 minutes.
-Serve with Fritos.

Ranch Potatoes

3 slices bacon, cooked crisp
2-2 1/2 lbs. new potatoes
1 pkg. ranch dressing mix, mix according to package directions
3/4 to 1 stick margarine
Green onions to taste

-Cut up potatoes and boil until fork tender. Chop up 2-3 green onions.
-Put potatoes in 9x13 inch baking dish, add onions.
-Mix dressing and margarine together and pour over potatoes. Crumble bacon over top.
-Bake at 350 degrees for 30 minutes.

Crockpot Beef Stroganoff

A friend of mine used to make this for her family all of the time. Chad doesn't like it (mostly because of the way it looks) but Hayden and Parker do...so we fix this when he is out of town.

2 lbs. beef stew meat
1 large onion, chopped
1 can cream of mushroom soup
1 can cream of onion soup
1 pkg. fresh mushrooms
1 pkg. cream cheese, cubed
1 8 oz. container sour cream
1/4 tsp. pepper
6 cups hot cooked noodles

-Mix beef, onion, soups, mushrooms, & pepper in crock pot.
-Cook on low for 8-10 hours or high for 4-6 hours.
-Stir in cream cheese and sour cream in until melted.
-Serve beef mixture over noodles.

Nana's Chicken Enchiladas

Not my Nana, but Jennifer Pritchett's. I have been enjoying this recipe for a few years...it is so good!

4 chicken breast, cooked and shredded
16 oz. sour cream
16 oz. jalapenos cheese whiz
1 pkg. ranch dressing powder
2 cubes chicken boullion (mix in 2 cups water)
1 can cream of chicken soup
Small can of green chilies
Can of Rotel tomatoes, drained (added by Angela, not in Nana's recipe)
Sauteed onions

-Preheat oven to 350 degrees.
-Mix all ingredients except chicken.
-Put a little of the cheese sauce in the 9x13 inch pan just to coat the bottom so the enchiladas don't stick.
-Mix some of the cheese sauce with chicken and roll in tortillas.
-Pour sauce on top of tortillas.
-Bake for 45 minutes to 1 hour.

Ranch Burgers

1 packet of ranch powder (like you use to make homemade ranch dressing)
1 lb. ground beef

Mix together, form into patties and cook.

These are yummy and the ranch is a perfect seasoning!