Lemon Pound Cake

I *LOVE* Lemon Pound Cake. This one did not disappoint! YUMO!

Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 12-18 servings

Ingredients
1 (16.5 – 18.25 ounce) package lemon cake mix
1 box (3.4 oz.) lemon flavored instant pudding mix
¾ cup vegetable oil
½ cup water
4 eggs
Zest of 1 lemon
⅓ cup lemon juice
2 cups powdered sugar
2 tbsp. butter, melted


Instructions
To make the Cake:
1. Preheat oven to 350°F. Grease and flour a 12 cup Bundt pan and set aside.
2. In a large bowl, whisk together cake mix and pudding mix. Add oil, water and eggs. With an electric mixer, beat on low speed for 2 minutes. Stop the machine and scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3. Bake in the preheated oven for 38-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan for 10 minutes before inverting onto a serving plate.
To make the Glaze:
In a medium bowl, combine lemon zest, lemon juice, powdered sugar, and melted butter until well mixed. Allow glaze to thicken slightly before pouring the glaze over the top of the cake.

Cajun Chicken Alfredo Pasta

I tested a few recipes for this dish and this is by far my favorite! The best part? It's made in ONE POT! Hooray for little cleanup!

INGREDIENTS:
2 tbsp. olive oil
1 small package chicken fajita strips
2-4 teaspoons Cajun seasoning, divided
4 garlic cloves, minced
4 cups chicken broth
3 cups half and half
2 teaspoons salt
2 teaspoons black pepper
2 tablespoons butter
1/2 teaspoon garlic powder
12 oz. dried fettuccini pasta
1 cup grated parmesan cheese

DIRECTIONS:
1.Heat the oil in a large pot over medium high heat. Cube the chicken strips and add the chicken and season with 1-2 teaspoons cajun seasoning. 2.Cook until the chicken is warmed throughout. Add the garlic and continue cooking for 1 minute.
3.Add the broth, half and half, 1-2 teaspoon cajun seasoning, salt, pepper, butter, and garlic powder to the pot.
4.Break the fettuccine noodles in half and add them to the pot.
5.Cover and bring to a rapid boil. Reduce heat to medium low and continue to cook for 10-12 minutes or until the noodles are done.
6.Remove from heat and stir in the parmesan cheese. Serve immediately.

Old Fashioned Buttermilk Pie

This was my Memama's Buttermilk Pie that I've always loved so much! Every time I make this pie, I'm always amazed how wonderful it tastes when it's SO simple! It is best served warm, but can also be served chilled, as well. Enjoy!

Ingredients:

I stick of melted butter
1 and 1/2 cups sugar
1 and 1/2 teaspoons flour
1/2 teaspoon salt
3 large eggs
1/2 cup buttermilk
2 teaspoons vanilla

Preheat oven to 350 degrees. Mix all ingredients by hand with a whisk and pour into an unbaked pie crust. Bake at 350 degrees for 45 minutes or until the center is firm.

Old Fashioned Chocolate Pie

This recipe needed no tweaking, whatsoever. It is as equally delicious as it is simple. And want to hear a secret? I didn't even think I was going to like it. Boy was I WRONG! Amazing!!

½ c. cocoa
¼ cup cornstarch
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla


Directions: Bake the pie shell by itself according to package directions until brown. Mix cocoa, cornstarch, beaten egg yolks; sugar, salt and vanilla, then add milk gradually while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Pour into a pre-baked pie shell. Put in the fridge to chill for 2 hours.

*Note: It may take a few minutes for the mixture to thicken in the saucepan. Be patient, it will happen. Also, make sure your pie shell is browned in the oven before putting the chocolate mixture in it to chill. Obviously from my picture, mine cooked have cooked a little longer. OOPS!

Baked Ziti

I am the first to admit that I am an italian food junkie and Baked Ziti has proven itself worthy of being classified as one of the world's best comfort foods. I changed some ingredients to create this fantastic recipe and I hope you enjoy it half as much as I did!

INGREDIENTS:

◾1 pound italian sausage
◾1 pound ground beef
◾2 Tablespoons extra light olive oil
◾2 Tablespoons minced garlic
◾1 large onion, diced
◾1 can (28 oz) diced tomatoes, with juice
◾2 cans (14.5 Oz) marinara sauce (I like traditional Ragu)
◾2 teaspoons italian seasoning
◾Salt and pepper, to taste
◾1 pound ziti pasta
◾1 tub (15 Oz) ricotta cheese
◾1-1/2 pound grated mozzarella cheese
◾1/2 cup grated parmesan cheese
◾1 egg
◾Dried Parsley Flakes

INSTRUCTIONS:

Heat olive oil in a dutch oven. Add onions and garlic and cook until translucent. Add Italian sausage and ground beef and brown. Drain off fat.
Add tomatoes, marinara sauce, salt, pepper, and italian seasoning. Cook for 25 to 30 minutes.
Preheat oven to 375 degrees.
In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, parmesan, egg, salt, and pepper.
Drain the pasta. Pour it into the bowl with the cheese mixture and stir until the pasta is coated with melted cheesy goodness . Add the meat sauce and stir together.
Pour the combined mixture into a greased casserole dish. Top with two more cups of mozzarella shredded cheese.
Bake for 20 minutes. Remove from oven and let stand 5 minutes before serving. FANTASTIC!

Chocolate Texas Sheet Cake

Texas Sheet Cake is not my absolute favorite, but my mom loves it and this is the best recipe I've come up with for this classic chocolate sheet cake. It's very moist for a homemade cake and the frosting is delicious! 

 

CAKE:

2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
5 heaping Tablespoons unsweetened baking cocoa
2 sticks butter
1 cup boiling water
1/2 cup buttermilk
2 large eggs, beaten
4 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon vanilla

FROSTING:

1 3/4 sticks butter
5 heaping Tablespoons unsweetened baking cocoa
6 Tablespoons milk
1 teaspoon vanilla
3 teaspoons cinnamon
1 pound powdered sugar
1 cup finely chopped pecans or walnuts, optional (it's just as good without if you don't like nuts)

Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, sugar, and salt.

Melt butter in a saucepan and add cocoa and cinnamon. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into 13 x 18″ sheet cake pan and bake at 350 degrees for 18 minutes.

While the cake is baking, make the icing. If using nuts, chop them finely. Melt butter in a saucepan. Add cocoa and cinnamon, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the nuts, stir together, and pour over the cake while it's warm. It's important to make sure to pour the frosting while it's warm so it can blend together for optimal setting. You can let the frosting set or serve it warm. Either is fantastic! Enjoy!!

Taco Pasta

Ingredients:
4 cups of bowtie pasta
1 14.5 oz can of stewed tomatoes-mexican flavored
1/2 cup of Taco Bell Taco Sauce (if you can't find it, use red enchilada sauce)
1 small onion
1 cup of water
1 lb ground beef
1 pkg taco seasoning
1 cup of shredded cheddar cheese

Directions: Brown the ground beef and drain. Dice up the onion and add to the ground beef. Add the stewed tomatoes, water, taco sauce, and taco seasoning. Simmer for 15 minutes.

In a separate pan, boil the pasta until fully cooked. Don't forget to salt the water. When pasta is fully cooked, drain and add to the sauce mixture. Once pasta is combined in the sauce, add the shredded cheese to the top and cover with a lid until melted.

Enjoy!

Strawberry Shortcake

Everyone knows about the shortcake cups you get at the grocery store, but NOTHING compares to homemade. This buttery and sweet bread melts in your mouth and makes the perfect fresh dessert! 

Strawberries 

I like to prepare the strawberries first and let them sit in the fridge for about an hour so the flavors can merry together. First, I cut up one pound of strawberries and then add 1/2 cup of sugar and about 4 tablespoons of water. Stir together until the mixture forms a light syrup. Place in the fridge for an hour. 

Shortbread 

Combine 2 and 1/3 cups of Bisquick mix with 2/3 cup milk, 4 tbsp melted butter, and 1/2 cup of sugar and bake in a 425 degree oven for 10-12 minutes or until golden brown. I place them in biscuit size circles for individual cakes.  

Whipped Topping

Cool Whip always works but fresh is best with this dessert! Take 1 cup of heavy cream plus 3 tablespoons of sugar and a splash of vanilla and whisk on high until you get a whipped cream consistency. 

Top the shortcake with whipped cream and the strawberries and voila! Perfect Strawberry Shortcake! 

Cheesy Ham and Potatoes

Ingredients 

3 lbs of potatoes, thinly sliced 

1 cup of sour cream

1 can cream of chicken soup 

1 small package of velveeta

1 cup of milk 

2 cups of chopped ham 

1 small onion 

Salt

Pepper 

Preheat oven to 375 degrees. Dice onions and cook until done in a dutch oven. Add the cream of chicken soup, velveeta, chopped ham, sour cream, and milk until blended. 

While the sauce mixture is cooking, thinly slice the potatoes and place them in a 9X13 glass dish. Make sure you salt and pepper the potatoes before adding a new layer. 

Once sauce is fully combined, pour on top of the potatoes and put in the oven for an hour or until brown and bubbly. 

Serve with salad and bread. Yumo! 

Chicken Spaghetti

This was my favorite recipe growing up with my grandma. She would make Chicken Spaghetti for our entire family and it was DELICIOUS! I tweaked her recipe and came up with this one. I absolutely *LOVE* this comfort food classic!

INGREDIENTS:

1 large rotisserie chicken
1 medium onion, chopped
1 lb velveeta cheese, regular or mexican
1 can of regular or mild ROTEL
1 lb spaghetti pasta
1 stick of salted butter
1 can of cream of chicken soup
1 cup of chicken broth
1 can of cream of mushroom soup

Directions:

Shred the rotisserie chicken into pieces. Make sure to use every ounce of meat you can, avoiding the bones and skin. Once the meat is shredded, start chopping the onion. Next, cut the velveeta into squares. Throw the Onion, Velveeta, Rotel, Butter, Cream of Chicken Soup, Cream of Mushroom soup, and Chicken Broth into a dutch oven. Stir until combined and let the flavors merry for about 20 minutes while simmering on low. Boil water in a separate pan for the spaghetti pasta. Once the pasta is cooked, drain the water and combine with the liquid mixture. Serve with salad and garlic bread. YUM!

Cherry Pineapple Dump Cake

This is the easiest dessert you could ever make. It's inexpensive, full of flavor and feeds a lot of people. I got this from The Pioneer Woman, Ree Drummond, who I adore and I tweaked a couple of things. 

Ingredients:

1 regular can of crushed pineapple

2 regular cans of cherry pie filling

1/2 cup sugar 

2 sticks of butter

1 box of yellow cake mix

Directions: 

Preheat oven to 350 degrees. 

Mix both cans of cherry pie filling and crushed pineapple with the juice and place in a 9X13 cake pan or glass dish. Sprinkle sugar evenly over the top of the cherry pineapple mixture. Place the yellow cake mix on top of the cherry pineapple mixture and spread. From the two sticks of butter, slice squares of butter and place in rows on top of the cake mix. You want to make sure the butter covers most of the surface of the cake mix or it don't bake properly. Stick it I'm the oven for 45 minutes. Serve warm with ice cream. Yum! 

S'mores Krispy Treats

This recipe is awesome, easy, and will have your kitchen smelling like homemade waffle cones! Yum!!!

Ingredients:

12 oz box of Golden Grahams cereal

2 Hershey's Milk Chocolate candy bars

12 oz pkg mini marshmallows

6 tablespoons unsalted butter

1/4 cup of sugar

1/2 teaspoon of vanilla extract

Directions: 

In a medium sauce pan, melt your butter and watch carefully for it not to burn. While your butter is melting, chop up your chocolate bars and set aside. You might want to put the chopped chocolate in the freezer for a few minutes to keep it from melting. Next, fill a large bowl with all of the Golden Grahams and set aside. 

Once your butter is completely melted, add in your 12 oz pkg of mini marshmallows. Stir continuously until melted. Once mixture is completely melted, add in the sugar and the vanilla and stir to combine well. 

Next, pour the marshmallow mixture over the Golden Grahams and mix well. Once the mixture is completely combined, add in your chocolate from the freezer and mix together. 

Pour into a 9 X 13 cake pan or dish and pat down to secure in place. Place in the fridge for 30 minutes or until set.

Enjoy!

*Note: wash your pans immediately. There is NOTHING harder to get off than hardened sticky marshmallow mixture. It hardens fast. 

Chocolate Chip Cookies

This is my favorite recipe for Chocolate Chip Cookies! So yummy!!

Ingredients:

2/3 cup shortening

2/3 cup butter, softened

1 cup sugar

1 cup brown sugar, packed

2 eggs

2 tsp vanilla

3 cups flour

1 tsp soda

1 tsp salt

1 cup chopped nuts

2 6oz pkgs semisweet chocolate chips

Preheat oven to 375 degrees. Mix thoroughly shortening, butter, sugar, eggs and vanilla. Stir in remaining ingredients. For a softer, rounder cookie, add 1/2 cup flour. 

Drop dough on cookie sheets with parchment paper for 8-10 minutes. Cool slightly before moving from cookie sheet. Makes roughly 5 dozen cookies. 

Nutter Butter Ghosts

These were so fun to make! Super easy and kid friendly, too! When you make these, I would suggest a scary Halloween playlist playing in the background. It perfected the ambiance for me. :0)

Ingredients:

1 package Nutter Butters
1 package White Chocolate or Vanilla Bark
1 package Chocolate Chip Minis

Directions:
Melt chocolate in a microwave safe bowl for 1 minute increments, stirring between each set.
Place nutter butters in the white chocolate and set on a baking rack to dry. This is good and messy!
While wet, place the mini chocolate chips on the cookies as the eyes. Let them dry for about 20-30 minutes and then voila, scary ghosts! Three steps, fun and surprisingly really yummy!

Spicy Sausage Skillet

This dish is amazing! I didn't have to tweak it AT ALL! Perfect. What I love about this dish is it only uses one pan! Yay for little cleanup! Awesome!

*Note: I find mild Rotel to be plenty spicy. If you like the heat, feel free to substitute medium or hot instead.

Ingredients:

1 tbsp. olive oil
1 lb smoked sausage, sliced
2 tbsp. dried onion flakes
1 tsp garlic powder
2 cups chicken broth
1 10 oz can mild rotel
1/2 cup heavy cream
8 oz campanelle pasta (if you can't find it, use penne)
1/4 tsp salt
1/2 tsp pepper
2 cups Monterey jack cheese, shredded

Directions:
Heat oil over medium high heat in an oven safe skillet until hot. Add sausage and cook until lightly browned.
Add onion flakes, garlic powder, broth, tomatoes, cream, pasta, 1 cup of cheese, salt, pepper and stir. Bring to a boil. Reduce heat to low and cover skillet. Simmer for 15-20 minutes or until pasta is tender.

Remove skillet from heat and top with the next cup of cheese. Broil until cheese is brown, bubbly and delicious! Enjoy! :0)

Apple Enchiladas

Holy MOLY this was good! And SO easy!!!

Ingredients:

1 21oz can apple pie filling
6 8in flour tortillas
1 tsp ground cinnamon
3/4 cup butter
3/4 cup white sugar
3/4 cup brown sugar
1/2 cup water

Spoon about one quarter cup of pie filling into each of the tortillas. Sprinkle with cinnamon, tucking in edges and placing seam side down in prepared baking dish. In a medium saucepan, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly and reduce heat and simmer for 3 minutes. Pour sauce over enchiladas and let stand 45 minutes. Bake in a preheated 350 degree oven for 20 minutes or until golden brown.

*Note: Would be awesome with vanilla ice cream.

Spanish Rice

I was really surprised how good this was! And so easy!! Very light and fluffy and better than a lot of restaurants!

Ingredients:

2 cups rice
1/2 cup vegetable oil
1/2 cup tomato sauce
1 tsp salt
1/2 tsp minced garlic
4 cups water
1 chicken bouillon cube
Dash of cumin

Few dashes of hot sauce
Dash of garlic pepper

Directions:

Heat oil in large frying pan or dutch oven on medium heat. Add rice and cook until golden brown. Add bouillon cube to 4 cups of water and microwave for 3-5 minutes. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to a pan. Add hot sauce to your taste. Stir and cover pan. Let simmer for 30-40 min.

*Note: I couldn't find the garlic pepper spice so I made my own. I mixed some pepper with some garlic and it tasted fantastic.

Pizza Casserole

This recipe is family friendly and tastes great! If you have someone that doesn't like onions, feel free to leave them out.

Ingredients:

3 cups uncooked spiral pasta
2 lbs ground beef
1 medium onion, chopped
1 15 oz can tomato sauce
1 14 oz jar pizza sauce
1 6 oz can tomato paste
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
4 cups shredded mozzarella cheese, divided
1 3.5 oz pkg Hormel pepperoni
1/2 cup grated parmesan cheese

Directions:
Preheat oven to 350 degrees.
Cook pasta according to package directions. Meanwhile, in a dutch oven, cook beef and onion over medium heat until cooked. Drain. Stir in the tomato sauce, parmesan cheese, tomato paste, pizza sauce, sugar and seasonings. Drain pasta and stir into meat sauce mixture. Simmer for 10 minutes.

Place half of the mixture at the bottom of a very deep casserole dish. On top of that layer, spread half of the cheese on top and add half of your pepperoni on top of the cheese. Add the remainder of the meat mixture on top of that and place in the oven for 20 minutes.

Take out and add the rest of the cheese and pepperoni on top of the cheese and broil until the cheese is brown, bubbly and delicious! Yum!!

Ravioli Soup

This soup rocks! 'Nuff said.

Ingredients:

1 lb ground beef
2 cups of water
1 28 oz can crushed tomatoes
1 14.5 oz can crushed tomatoes
1 6oz can tomato paste
1 medium onion
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 tsp dried basil
1/2 tsp dried oregano
1/2 tsp onion salt
1/2 tsp sugar
1/2 tsp salt
Another 1/2 tsp salt to use later
1/4 tsp pepper
1/4 tsp dried thyme
18 oz pkg refrigerated cheese ravioli
1/4 cup grated Parmesan Cheese

Directions:

In a dutch oven, cook the beef until no longer pink. Season the cooked beef with 1/2 teaspoon salt. Drain. Add the water, tomatoes, tomato paste, onion, parsley, garlic and seasonings. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.

Meanwhile, cook ravioli according to package directions and drain. Add to soup and heat through. Stir in the parmesan cheese. Garnish with additional parsley and parmesan if desired.

Serves 10!

Pineapple Upside Down Cake

This is one of my favorite cakes. My brother always requests this as his birthday cake every year, and I request it about every other year. SO good!!




1 stick of butter
3 eggs
1 pkg Duncan Hines Pineapple Supreme cake mix
1 1/3 cup water
1/3 cup vegetable oil
12 pineapple rings
1 small jar of marischino cherries
1 cup brown sugar

Directions:

Melt 1 stick of butter and pour evenly in the bottom of a 9X13 cake pan. Add the brown sugar on top of the butter, spread evenly. Place the pineapple rings on top of the brown sugar/butter mixture. Cut cherries in half and place each half of a cherry in the middle of the pineapple, cut side UP. Make the cake batter by mixing together the cake mix, eggs, water and vegetable oil. Pour the cake batter over the pineapple rings. Spread evenly and place in a 350 degree oven for 32-35 minutes. Cool. Once cool, place a tray firmly and centered on top and flip it over. Ta Daaaa! You have a beautiful and delcious Pineapple Upside Down Cake! :0)

Southwest Enchilada Bake

This recipe has great flavor and feeds a lot of people.

15 small corn tortillas
2 lbs lean ground beef
1 onion, chopped
1 small can green chilies
2 garlic cloves, minced
1 can ranch beans
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild rotel
1 can enchilada sauce
4 cups shredded sharp cheddar cheese

Preheat oven to 350 degrees.
Brown meat, jalapeno and onion. Drain. Add beans, garlic, soups, rotel, and enchilada sauce.

Create layers of:
Tortillas
Sauce
Cheese
Repeat three times
Pour two cups of cheese on top and bake in a 350 degree oven for 20-25 minutes. Enjoy!

Taco Soup

This is my grandmother's recipe. It is OUTSTANDING. I have yet to find a taco soup better than this!

1 pkg smoked sausage
2 lbs ground beef
1 small onion, chopped
1 4oz can of chopped green chilies
1 tsp salt
1/2 tsp pepper
1 pkg taco seasoning
1 pkg ranch dressing mix
1 can hominy, undrained
3 cans chili or mexican stewed tomatoes
1 can kidney beans, undrained
1 can pinto beans, undrained
2 cups water

Brown ground beef with onion and green chilies on medium high in large dutch oven. Stir in remaining ingredients. Bring to a boil. Simmer 1-2 hours on low.

*You can add chili powder if it's not spicy enough for you.

Steak San Marino

This recipe is SO easy. I still can’t get over how easy it is! Healthy AND Yummy! This is a slow cooker recipe so you can fix it-and forget it! All the flavor without compromising the calories. I really enjoyed this recipe.

¼ cup all-purpose flour
½ tsp salt
½ tsp pepper
1 and ½ lbs beef round steak, cut into 6 pieces
2 large carrots, diced
1 celery rib, diced
1 8oz can of tomato sauce
2 garlic cloves, minced
1 bay leaf
1 tsp Italian seasoning
½ tsp Worcestershire sauce
3 cups hot cooked brown rice
Another 1/2 tsp of salt

In a large plastic baggie, combine the flour, 1/2 tsp salt and pepper. Add beef, a few pieces at a time, and shake to coat. Transfer to 4 quart slow cooker.
In a small bowl, combine the carrots, celery, tomato sauce, garlic, bay leaf, 1/2 tsp of salt, Italian seasoning and Worcestershire sauce. Pour over beef. Cover and cook on low for 6-7 hours or until beef is tender. Discard bay leaf. Serve with brown rice and salad.

Serves 6

Nutrition Facts: Beef with ½ cup rice
Calories: 286
Fat: 5g
Protein: 29g

Goulash

This is VERY similar to my grandmother's recipe, but I add more tomato sauce and bake it in the oven and top with cheese. One of my FAVORITE recipes!

1 lb ground beef
½ onion
½ bell pepper
½ can kernel corn, drained
½ can pinto beans, drained
1 tsp Salt
½ tsp Pepper
Squeeze of Garlic
½ can mild Rotel
1 full can of stewed tomatoes
2 small cans tomato sauce
1 and a half teaspoons Chili Powder
1 cup shredded cheddar cheese
1/2 small package elbow macaroni
Dash of Paprika
½ tsp of sugar

Directions:
Chop up onions and bell pepper. Brown meat and add onions and bell pepper. Brown together and drain. Add all other ingredients except macaroni, paprika and cheese. Simmer for 30 minutes.

Once the sauce starts to simmer, start boiling the macaroni. After sauce is ready, mix the macaroni into the sauce mixture. Place into a glass baking dish and top with paprika. Top finished mixture with cheese and bake for 350 degrees until cheese is melted.

Serves 8.

Serve with tossed salad and garlic bread.

Vegetable Soup

Lindsey’s Homemade Vegetable Soup

I'm very picky about my vegetable soup. This recipe is similar to my grandmother's but I tweaked it a little bit to my tastes. Is awesome!

1-2 lbs Ground beef/stew meat/boneless chuck roast
½ onion
½ bell pepper
1 can of kernel corn
1 large russet potato
1 can of chopped carrots
1 can mild rotel
1 can diced tomatoes-mexican or chili
1 can green beans
½ can peas
Chili powder
½ package of beef broth
2 cans water
1 tsp Salt
½ tsp Pepper

Brown/Sear meat. Drain but leave a little bit of fat. Add in all other ingredients. Salt and Pepper to taste. Bring to a boil and then simmer for one hour.

Serves 8

Cherry Icebox Cake

This recipe is SO good, SO cheap and SO easy! It's always a hit!!

Ingredients:
20 Whole Graham Crackers
2 cups cold milk
1 pkg JELLO Vanilla Instant Pudding and Pie Filling (6 serving size)
1 and 3/4 cups thawed COOL WHIP
2 cans cherry pie filling

Directions:
Line a 13X9 inch pan with graham crackers. In a separate bowl, pour cold milk into bowl. Add pudding mix. Mix at low speed with a mixer and beat until blended, 1 to 2 minutes. Let stand 5 minutes. Blend in Whipped topping. Pour mixture over graham crackers and spread evenly then repeat with layers of Graham crackers then mixture. Top with cherry pie filling and chill for 3 hours. Voila!

Pumpkin Pie

I made this pumpkin pie last year for Christmas and it was AWESOME!

Ingredients

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Chicken and Rice Casserole

This is a Country Classic that I love to make! So good.

One 6.9oz pkg Chicken Rice a Roni
½ stick of Butter
2 and ¼ cups water
1.5 lbs boneless and skinless chicken breast
½ tsp. garlic powder
¾ cup sour cream
One can of cream of mushroom soup
Ritz crackers
Salt
Pepper

1) Salt, Pepper and Oil the chicken and bake for 30 min at 350 degrees.
2) Cook the Rice a Roni on the stove as directed on the package. Be sure to add the butter.
3) Create a separate mixture combining 2 tbsp butter, garlic powder, sour cream, cream of mushroom soup, salt and pepper.
4) Remove chicken from oven and cut into bite sized pieces
5) In a separate bowl, combine Rice a Roni, sauce mixture and chicken. Salt and pepper to taste.
6) Place in a casserole dish and top with crushed ritz crackers. Place squares of butter all over top of casserole.
7) Bake for 35 minutes at 350 degrees.

Banana Poppy Seed Cake

This cake is HEAVENLY!! I was surprised since it's a relatively light cake, but it's awesome. And SO easy!!

Ingredients:

1 pkg white cake mix
1 small box of Banana Cream Fat Free Sugar Free instant pudding mix
1/4 cup poppy seeds
2/3 cup no sugar added apple sauce
3 egg whites
1 egg w/yolk
1 cup water

Directions: Preheat oven to 350 degrees. Spray a 13X9 cake pan with nonstick cooking spray. Combine mix, pudding mix, poppy seeds, applesauce, egg whites, egg w/yolk and water into a large bowl. Mix well. If mixture is a little thick, no worries-the cake is very moist when baked. Pour into prepared pan. Bake 18-23 minutes or until toothpick comes out clean.

Serves 12

Homemade Chicken Noodle Soup

I found a recipe that looked good, then I tweaked it to my own tastes and this is what I came up with. FANTASTIC soup!

1 cooked Rotisserie Chicken from grocery store
3 and ½ cups water
1 onion, diced
2 tsp Italian seasoning
1 tsp lemon pepper seasoning
3 cloves garlic, minced
4 bay leaves
5 chicken bouillon cubes
Salt
Pepper
2 cups chopped carrots
1 cup chopped celery
2 and ½ cups egg noodles
2 tbs parsley
1 tbsp Seasoning salt

First, make the stock by combining water with cooked chicken with all juices, onion, Italian seasoning, lemon pepper seasoning, garlic, bay leaves, bouillon cubes, salt and pepper. Boil on high for 30 minutes.

Next, strain to get all solids out and pull out the chicken. Cut up into pieces and return to stock. Add carrots, celery, egg noodles, seasoning salt, parsley, salt, and pepper. Simmer until egg noodles are done.

Round Steak Italiano With Baked Potatoes

This recipe is similar to swiss steak. It is so tender that you can cut it with a fork. Delicious!

Ingredients:

2 lbs beef top round steak
1 8oz can tomato sauce
2 tbsp onion soup mix
2 tbsp canola oil
2 tbsp red wine vinegar
1 tsp ground oregano
½ tsp garlic powder
¼ tsp pepper
8 medium potatoes
1 tbsp cornstarch
1 tbsp cold water

Directions: Cut steak into serving size pieces. Place in a slow cooker. In a large bowl, combine tomato sauce, soup mix, oil, vinegar, oregano, garlic powder and pepper. Pour over meat. Scrub and pierce potatoes and place over meat. Cover and cook on low for 6-7 hours until meat and potatoes are tender.

Remove the meat and potatoes; keep warm. For gravy, pour cooking juices into a small saucepan; skim fat.

Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and potatoes. Serves 8.

Easy Chicken Fajita Quesadillas

I threw this together one night and was shocked at how great it was! I’ve found the meat to be more moist and have better flavor than a restaurant.

Ingredients:

1 16oz pkg of Chicken Fajita chicken Breast Strips
Fajita seasoning (I use the bottle)
½ onion
1 small can green chilies
¼ cup Vegetable Oil
1 8oz block of Monterey Jack Cheese
1 pkg flour tortillas

Directions: Heat up a skillet with ¼ cup vegetable oil. While that’s heating up, dice your onion and green chilies and throw into pan when hot. Add your chicken to the pan and coat everything with a generous amount of fajita seasoning. Cook 4-5 minutes or until chicken is done. (I like a little bit of black on mine). While that is cooking, start shredding your jack cheese. When your chicken mixture is done, set to the side.
Heat up another skillet on medium heat. I keep mine dry. While that pan is heating up, make your quesadilla to the side by placing a little bit of the shredded cheese on the bottom of one tortilla, then place some of the meat mixture on top of that, and then cover again with cheese. Place in the pan for about 30-60 seconds on each side or until Brown. Cut into pieces. Serve with salsa or sour cream. Serves 4-6.

Substitutes: You can substitute chicken with steak strips or ground beef seasoned with taco seasoning.