Taco Salad

FUN Family Night Dinner!

2 lbs. ground beef browned and seasoned with taco mix according to pkg. directions.
tortilla chips
salad mix
black beans
corn
black olives, sliced
shredded cheddar cheese
sour cream
salsa
onions, chopped

Place ingredients in bowls or divided dishes and let everyone layer to taste on their own plate.

Sloppy Joes

2 lbs. Ground Beef
lg. can Manwich
hamburger buns

Brown ground meat and prepare according to Manwich directions.

Sweet Pork for Burritos

Sooooo good!

Ingredients:
3 pounds pork shoulder roast
2 cups bottled salsa (NOT chunky)
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
2 cups brown sugar
1/2 (1.27 ounce) packet fajita seasoning
2 tablespoons taco seasoning mix
1 (7 ounce) can chopped green chilies

Directions:
Place pork roast in the crock of a slow cooker, and add 4 cups water. Cook on High for 5 hours.
Remove pork from the slow cooker and drain liquid. Cut the pork into 4 pieces, and set aside. Combine the salsa, cola, brown sugar, fajita seasoning, taco seasoning, and green chilies in the crock of the slow cooker. Add the pork, and cook on High for an additional 2 hours.
Remove the pork, and shred with 2 forks, return shredded pork to crock and stir into sauce, cook an additional 1 hour.

Serve with black beans, lettuce and sour cream in flour tortillas.

Can also be served on top of "loaded" baked potatoes.

Peanut Butter Fudge

This is Aaron's favorite Christmas treat!

Ingredients:
3/4 cup (5oz. can) evaporated milk
2 cups sugar
2 tablespoons butter
1 1/8 cups peanut butter
1 jar marshmallow creme
1 teaspoon vanilla extract

Directions:
Grease an 8x8 inch dish.
In a medium saucepan over medium heat, combine milk, sugar and butter. Bring to a rolling boil, and let boil 5 minutes. Remove from heat and stir in peanut butter, marshmallow creme and vanilla until well incorporated. Spread into prepared dish. Let cool completely before cutting into squares.

Brownie Trifle

Chocolate, chocolate, chocolate, yum!

Ingredients:
1 (19.8 ounce) package brownie mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 (16 ounce) package frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered English toffee

Directions:
Prepare brownies according to package directions. Let cool.
Mix pudding according to package directions.
In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
Refrigerate. Best if made the day before you serve it.

Chicken Divan

Becky and Tim Swanson were the first people to invite us over for dinner after we moved to Yakima, Washington and started attending West Side Baptist Church 1997.

In 9x13 casserole layer:
3-4 c broccoli (fresh or frozen/thawed)
3-4 c chicken/turkey cooked and cubed

In medium bowl mix:
1 can cream of chicken soup 1/2 c milk
1/2 c mayo 2 t lemon juice
Pour mixture over chicken and broccoli.

Prepare 1 pkg. stuffing mix according to directions and spread over top of casserole pressing gently.

Melt 1/4 c butter and drizzle over stuffing.

Bake uncovered @ 350^o for 30-40 min.

Tator Tot Casserole

Laurie Bender brought this meal to us December 31, 1998. Was it coincidence I went into labor with Noah that night? I don't know, but I love this recipe! West Side Baptist Church, Yakima, Washington.
Brown 2 lbs. ground meat with 1 small chopped onion and salt & pepper to taste.
Drain 2 cans green beans, saving 1/2 c juice.
In medium bowl mix:
1/2 c juice from beans 1 can cream of mushroom soup
In 9x13 casserole dish layer ground meat, soup mixture, green beans and top with a layer of tater tots.
Bake uncovered @ 350^o for 30-40 min.

Chicken Enchiladas

Karla Schut brought this meal to us after Aaron was born. West Side Baptist Church, Yakima, Washington 1998.

8 tortillas
Set aside 1 c of shredded cheddar/jack cheese

In medium bowl mix:
2 c cooked, shredded chicken 3-4 green onions, chopped
1 c sour cream 1 can cream of chicken soup
4 oz. can diced green chilies 2 c shredded cheddar/jack cheese

Spray a 9x13 casserole dish with Pam.

Spread portions of mixture in tortillas and roll. place in baking dish in a single layer. Top with set aside cheese.

Cover and bake @ 350^o for 30-40 min.

Fruit Dip 2

1 pkg. cream cheese
1/2 c brown sugar
1 T vanilla

Mix well.

Fruit Dip 1

Someone brought this to one of our singles group BBQs and I've been making it ever since. Washington Heights Baptist Church Ogden, Utah 1994.

1 jar marshmallow fluff
1 pkg. cream cheese

Mix well.

Fruit Dip 3

Peggy Holt told me about this dip and it is yummy. Pocatello, Idaho 2005

1 can sweetened condensed milk

Remove label from can, place can in a small sauce pot and fill pan with water. Boil 2 hrs., turning can every 30 min. and refilling water when necessary. Let can cool and pour caramelized milk into serving bowl.

Original Kellogg's Rice Krispies Treats

This is David's favorite treat.

3 T butter
1 (10oz.) pkg. regular marshmallows or 4 c mini marshmallows
6 c Rice Krispies

Melt butter in large sauce pan over low heat, add marshmallows and stir until completely melted.
Remove from heat, add Rice Krispies, stir until well coated.
Spray a 9x13 pan and a spatula (or your hands) with Pam, press Krispie mixture into pan.
Let cool and cut into squares.

Cheese Sauce for Potatoes

Shauna Cox brought this to one of our TLC Group BBQs. I think it was the same day the guys put together our swing set. West Side Baptist Church, Yakima, Washington 1999.

7-8 medium potatoes, peeled, chopped, boiled until tender

In medium bowl mix:
1 c sour cream 2 c cheddar cheese, shredded
1 can cream of chicken soup 1/4 c melted butter
1/2 can cream of mushroom soup salt & pepper to taste
3 green onions, chopped

Place potatoes in a 2 qt. casserole dish, pour mixture over and stir.
Bake uncovered @ 350^o for 30-40 min.

Variation: Make sauce and pour over strips of chicken and egg noodles.

Melt Sandwiches

I remember liking these when I was a child and my kids like to make them now.
English muffins
sliced cheese: American, Swiss, Provolone
tuna salad
lunch meat: turkey, ham
sandwich condiments
Cover a baking sheet with aluminum foil and preheat oven to 350^o.
Put your favorite condiments and sandwich meat on one half of and English muffin, cover with a slice of cheese and bake until cheese is melted.
Variation: use pizza sauce, pepperoni & shredded mozzarella to make mini pizzas.

Snicker Salad

Thank you Becky Swanson! This is so yummy, I take it to every BBQ and everyone loves it! West Side Baptist Church, Yakima, Washington 1997.
5 green apples
6 Snickers bars
16 oz. Cool Whip
2 boxes instant vanilla pudding
2 c milk
In large serving bowl combine dry pudding and milk, stir until pudding starts to thicken, fold in whipped cream.
Cut apples and Snickers into bite size pieces, add to bowl, toss.
Serves a large group.

Creamy Hashbrown Casserole

Recipe courtesy of Paula Deen

2 T butter
1/2 onion, chopped
8 oz. sour cream
1/2 can cream of celery soup
4 oz. shredded cheddar/jack cheese
1/4 t garlic powder
1/2 pkg. frozen shredded hash browns, thawed
1/2 t salt
1/4 t black pepper
1 c crushed potato chips
Preheat oven to 375^o. Lightly spray a small casserole dish with Pam.

In a small skillet, melt butter, add onions and cook 3-4 min.

Pour onions into a large bowl, add sour cream, soup, cheese, garlic powder, salt, pepper and hash browns, stir well.

Pour mixture into prepared casserole dish, top with crushed chips and bake for 45 min., or until hot and bubbly.

Sweet Sausages

Recipe courtesy Paula Deen

1 pkg. smoked sausage
3/4 c maple syrup

Cut sausage into rounds.

Place sausage into skillet, add maple syrup. Bring to a boil over medium heat, then reduce heat to low and simmer for 20 min. Serve piping hot.

* Sausages can be cooked in a crock-pot on low for 2 hours.

Cheesey Eggs

The kids prefer their eggs scrambled this way.

6-8 eggs
1/4 c milk
1/2 c shredded cheddar/jack

Crack eggs into medium bowl, add milk and beat with fork until well mixed.

Spray skillet with Pam, pour in eggs and cook over medium heat.

When eggs start to cook add cheese and stir constantly until cooked through.

Cocktail Meatball Sauce 2

1 c pineapple preserves
1 c bbq sauce

Mix ingredients in slow cooker, add pre-cooked frozen meatballs and toss. Cook until warmed through.

Cocktail Meatball Sauce 1

1 (8oz.) can jellied cranberry sauce
3/4 c chili sauce
1 T brown sugar
1 1/2 t lemon juice

Mix ingredients in slow cooker, add pre-cooked frozen meatballs and toss. Cook until warmed through.

Cocktail Weiner Sauce 2

1 (8oz.) jar grape jelly
1/4 c chili sauce
2 T brown mustard

Mix grape jelly, chili sauce and mustard in sauce pan or slow cooker, add Lil' Smokies and toss. Cook until warmed through.

Cocktail Weiner Sauce 1

1 (8oz.) jar cocktail sauce
1 (8oz.) jar grape jelly

Mix cocktail sauce and grape jelly in sauce pan or slow cooker, add Lil' Smokies and toss. Cook until warmed through.

Ranch Cheese Ball

2 (8oz.) pkgs. cream cheese
1 (1oz.) pkg. ranch dip mix
2 1/2 c shredded cheddar

Soften cream cheese and mix all ingredients together.
Form into a ball.

Chocolate Chip Cheese Ball

1 (8oz.) pkg. cream cheese
1/2 c butter (no substitutes)
1/4 t vanilla extract
3/4 c powdered sugar
2 T brown sugar
3/4 c miniature semisweet chocolate chips
graham crackers
Soften cream cheese and butter, mix with vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips.
Cover and refrigerate for 2 hours.
Form into a ball and refrigerate another hour.
Serve with graham crackers.

Sausage, Potatoes & Peppers

This is a great throw together recipe.
2 T olive oil
1/2 bag Schwan's Baby Bakers quartered
1 pkg. smoked sausage or kielbasa cut into 1/4" slices
1/2 red pepper roughly chopped
1/2 green pepper roughly chopped
1/2 large onion roughly chopped
salt & pepper to taste
Heat olive oil over medium heat, add all ingredients to pan and fry until vegetables are tender and meat is seared and warmed through.

Cinnamon French Toast Bake

I tweeked this Pillsbury recipe to fit our taste and it is super yummy.

1/4 c butter, melted
2 cans refrigerated cinnamon rolls
6 eggs
1/2 c heavy whipping cream
2 t ground cinnamon
2 t vanilla
maple syrup

Heat oven to 375^o

Pour melted butter into ungreased 13x9 glass baking dish.

Separate both cans of dough into 16 rolls, set icing aside. Cut each roll into 8 pieces, place pieces over butter in dish.

In medium bowl beat eggs, beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces.

Bake 20 to 28 minutes or until golden brown. Cool 15 minutes.

Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over top or just serve with maple syrup which is what we prefer.

French Fries

These are so good, the extra step is worth it, and the sugar soak seems to keep the potatoes from soaking up to much oil or maybe just crisps them up faster, I don't know but, YUM.

6 medium potatoes cut into fries
5 c cold water
2/3 c sugar
oil for frying
salt

Stir sugar into water until dissolved.
Soak potatoes in sugar water about 30 min.

Preheat oil to 350^o.

Pat potatoes dry and fry for 2 minutes, remove to paper towels to cool.
Place potatoes back into oil and fry a second time until light brown and crispy.
Season to taste.

Smotherd Fries

 I'm sure these are making our cholesterol go through the roof, but they are sooo good.
1 batch of French Fries (Side Dishes)
2 pouches Schwan's Diced Beef Tips and Gravy
1/2 onion chopped
2 T butter
1 c shredded cheddar cheese
yellow mustard
Heat beef tips and gravy in microwave.
Saute onions in butter until soft.
Place fries on a plate, smother in beef tips and gravy, onions, cheese and mustard.

Tuna Mac

This is our ultimate comfort food. It's fast, warm and satisfying.
2 boxes macaroni & cheese prepared according to pkg. directions in large pot.
Add:
1 can peas
2 cans tuna
1 can cream of mushroom soup
Stir well over low heat until warmed through.

Taco Mac

Ingredients:
4 boxes Kraft Mac & Cheese
2 lbs. ground chuck
1/2 C taco seasoning
1 1/2 C water
2 cans corn
1 C butter
1 C milk

Directions:
Brown ground meat, add taco seasoning and water, mix well, simmer 10 minutes. While meat is cooking bring 4 quarts of water to a boil and add macaroni noodles, return to a boil and cook 7-9 minutes, drain and return to pot. Add butter, milk and cheese powder, mix well. Add corn and meat, mix well.

Hot Dog Mac

Ingredients:
2 boxes kraft Mac & Cheese
4 hot dogs sliced
1 C frozen peas
1/2 C milk
1/2 C butter

Directions:
Boil 4 quarts water over high heat, add macaroni noodles, sliced hot dogs and peas, return to boil and boil 7-9 minutes or until macaroni is done. Drain, add milk, butter and cheese powder, stir until mixed well.

Creamy Honey Spread

Beat together 1 pkg. cream cheese and 1/4 C honey. Goes great on bagels!

Cabbage Roll Casserole

Ingredients:
2 pounds ground beef
1 cup chopped onion
1 clove minced garlic
1 (29 ounce) can tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
dash Worcestershire sauce
dash hot sauce
2 (14 ounce) cans beef broth

Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown beef over medium high heat until redness is gone. Drain off fat.
In a large mixing bowl combine the onion, garlic,Worcestershire sauce, hot sauce, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Or (Quick/Lazy Directions)

Just brown the meat and onion in a large pot, then drain and put it back in, add the rest of the ingredients, bring to a boil, turn off heat, put a lid on it for 15 minutes or until cabbage is steamed and rice is tender.

The Best Bagel Topping

Ingredients:
1/2 C butter softened
2 oz. cream cheese softened
1/2 t salt

Directions:
Whip ingredients together and serve with toasted bagels or warmed crusty breads.

Easy Peanut Butter Chocolate Chip Cookies

These are easy, fast and YUMMY!

Ingredients:
1 pouch peanut butter cookie mix (like Betty Crocker)
1 pouch chocolate chip cookie mix
3/4 C butter softened (1 1/2 sticks)
2 eggs

Directions:
Preheat oven to 375.
Stir all ingredients together until moist dough forms.
Drop dough by rounded tablespoonful onto ungreased cookie sheet.
Bake 10-12 minutes or until edges begin to brown.

Flubber

This recipe makes the non-sticky sort of 'rubber' or gelatinous slime that is known as flubber.

Difficulty: Average

Time Required: 15 minutes

Here's How:

1. Mix 1 teaspoon of Metamucil with 1 cup (8 ounces) of water in a microwaveable bowl. You can add a drop or two of food coloring if you wish. Alternatively, you could add a little powdered drink mix or flavored gelatin to get color/flavor.
2. Place bowl in the microwave and nuke on high for 4-5 minutes (actual time depends on microwave power) or until the goo is about to bubble out of the bowl. Turn off the microwave.
3. Let the mixture cool slightly, then repeat step 3 (microwave until about to overflow). The more times this step is repeated the more rubbery the substance will become.
4. After 5-6 microwave runs, (carefully - hot hot HOT) pour the flubber onto a plate or cookie sheet. A spoon can be used to spread it out.
5. Allow to cool. There you have it! Non-stick flubber. A knife or cookie cutters may be used to cut the flubber into interesting shapes.
6. Flubber can be stored at room temperature in a sealed baggie for several months. It will last indefinitely in a sealed bag in the refrigerator.

Tips:

1. If the flubber is sticky then the amount of water needs to be reduced. It should be clammy, but not sticky. Use less water next time.
2. Please use adult supervision. Molten fluids and microwaves are involved!

Cherry Tarts

My favorite recipe from Grandma Lyons

Preheat oven to 350.
(Note: Oven MUST be hot before inserting tarts)

Grease 12 x 18 jellyroll pan (cookie sheet with sides)

Cream together 2 1/4 cups sugar and 3 sticks softened butter.
Add 1 1/2 Tblsp. vanilla and 6 eggs.
Add 3 cups flour and mix well.

Use pastry knife or spatula and spread mixture onto pan evenly.
With a knife, lightly section into 24 squares (6x4).
Drop spoons of pie filling (cherry, blueberry, peach etc.) -
NOT canned fruit - onto the center of each square
(the batter will melt up over the edges of the filling IF OVEN IS HOT)
Bake 25 - 30 minutes,
until edges just begin to turn brown and batter is golden.
Cool and cut into squares.

Pumpkin Squares

Recipe passed down from Grandma Lyons

Ingredients:
1 1/2 cups oil
3 cups sugar
1 large can pumpkin (not pie filling)
6 eggs Mix together in large mixing bowl.
3 cups flour 3 tsp. baking powder
1 1/2 tsp. baking soda 3/4 tsp. salt
3 tsp. cinnamon

Directions:
Mix together and add to the above mixture.
Spread mixture evenly into 12 x 18 jellyroll pan.
(cookie sheet with sides)
Bake @ 350 for 25 - 35 minutes, until toothpick comes out dry.
Frost when cool with 2 cans cream cheese frosting.

Apple Crisp

Recipe from Grandma Lyons

Peel, core and slice enough apples to fill the pan you are using.
Sprinkle cinnamon on top, to taste.
Prepare topping -
(double the recipe if you are using a larger pan than the 8x8)

Ingredients:
1 cup flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt

Directions:
Mix dry ingredients together.
Break one egg into mixture and cut with a fork or
pastry cutter until crumbly.
(not all flour mixture will be absorbed)
Pour mixture over apples.
Melt 1/2 cup butter or margarine and pour over mixture.
Bake @ 350 for 40 minutes to 1 hour, until browned.

Banana Muffins

Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
  

Directions:
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Chicken Salad

1/2 bag Schwan's diced chicken, thawed and shredded
1/2 lb. bacon bits
2 stalks celery, finely chopped
4-6 green onions, finely chopped
1/4 C mayo, 1/4 C sour cream, 1 T dijon mustard, salt & pepper to taste

Potato Salad

5 lb. potatoes, peeled, cubed and boiled until tender
7 hard boiled eggs, chopped
1/2 large sweet onion, chopped
4 stalks celery, chopped
"Salad Sauce" x 5

"Salad Sauce"

For potato or macaroni salad.

1/4 C mayo
1 t sugar
1 t vinegar
1/2 t salt
1/4 t pepper

*Adjust to amount of dry ingredients.

Pork, Apple and Cheddar Meatballs with Egg Noodles

EveryDay with Rachael Ray

Ingredients:
2 lbs. ground pork
2 C coarsely grated sharp cheddar cheese
1 1/2 C breadcrumbs
2 small, tart apples, peeled and grated
1 small onion, grated
1 C chopped, fresh parsley
2 eggs, beaten
salt and pepper
24oz. pkg. egg noodles
8 T butter, cut into pieces

Directions:
Preheat the broiler. Line a rimmed baking sheet with foil and spray with cooking spray. In a large mixing bowl, combine the pork, cheese, breadcrumbs, apple, onion, 6 T parsley, eggs, 3 t salt and 1/2 t pepper. Shape into meatballs, arrange on baking sheet, broil until golden brown and cooked through about 8-10 minutes.
Meanwhile, in a pot of boiling, salted water, cook the noodles. Drain, then return to the pot and toss with butter and remaining parsley; season with salt and pepper. Serve meatballs on top of noodles.

Beer-Berry Homers

Ingredients:
1 1/2 C fresh or frozen raspberries
3/4 C sugar
2 C vodka
1/4 C fresh lemon juice
3 bottles (12oz. each) beer, chilled
ice

Directions:
I a saucepan combine 3 1/2 C water with the raspberries and sugar over medium-high heat. Bring to a boil, lower the heat and simmer for 5 minutes.
Strain over a bowl and press through; discard the seeds. Let cool. Transfer to a pitcher and stir in the vodka and lemon juice; refrigerate until cold. Stir in the beer. Serve over ice.

Chicken Cresent Casserole

This casserole was created from a pantry scrounge. It turned out really good.

 

Ingredients:
1 bag Schwan's frozen diced chicken
1/2 bag frozen mixed vegetables
1 can cream of chicken soup
1/4 C milk
1 jar chicken gravy
4 oz. cream cheese, softened
salt & pepper to taste
1 tube crescent roll dough

Directions:
Preheat oven to 375.
In large bowl beat together cream cheese, gravy, soup, milk and salt & pepper. Mix in chicken and vegetables. Pour into a 9X13 casserole dish that has been sprayed with PAM, cover and bake 30 minutes. Unroll crescent dough and set aside. Remove casserole from oven, uncover and use kitchen shears to snip bite size pieces of dough over top. Use a spoon to press dough into casserole slightly. Cover and return to oven for 15 minutes. Uncover and bake an additional 15 minutes or until dough is golden brown on top.

Variation: (This is super creamy and cheesy!)
2 cans shredded chicken (do not drain)
1 cup each of whatever frozen veggies you have on hand (carrots, green beans and corn are great together)
1 can cream of chicken soup
1/4 C milk
4 oz. cream cheese
1 1/2 C shredded cheddar cheese
salt & pepper to taste
1 tube crescent rolls

Variation 2: (For garlic chicken lovers!)

2 cans shredded chicken (do not drain)
3 cups frozen corn
1 can cream of chicken soup
1/4 C milk
1 jar chicken gravy
4 oz. cream cheese
1 T Johnny's Garlic Spread Seasoning
1 tube crescent rolls

Peanut Butter Cookies

These are Aaron's FAVORITE, he asks for them instead of cake on his birthdays.

Ingredients:
1 (14 oz.) can sweetened condensed milk
3/4 c. peanut butter
2 c. Bisquick baking mix
1 tsp. vanilla extract
granulated sugar
1 bag chocolate kisses (optional)

Directions:
Preheat oven to 375 degrees. In large bowl beat sc milk and peanut butter until smooth. Add Bisquick mix and vanilla, mix well. Wrap dough in plastic wrap and chill 1 hour. Shape into 1 inch balls. Roll in granulated sugar. Place on ungreased cookie sheet. Press balls of dough gently with the tines of a fork to make the signature Peanut Butter Cookie marks (OR leave as balls if planning to use kisses). Bake 6 to 8 minutes or until lightly browned. (Press a chocolate kiss in center of each ball immediately after baking.)