Crockpot Smoked Sausage,Green Beans and Potatoes

1 lb kielbasa or smoked sausage
4 med. potatoes, peeled and cubed ( I used red potatoes, cubed with skin on)
1/2 med. onion, sliced
2 14.5 oz cans green beans, drained
1/2 t. Black pepper
Salt to taste

Combine all ingredients except sausage and place in crockpot. Add water ( I used chicken broth and water for,extra flavor) to barely cover ingredients. I also added a tablespoonful of bacon grease for more flavor. Cover and cook on low 4-6 hours until potatoes are done. One hour before ready to serve, cut the sausage into bite size pieces and add to top. Do not stir! Mix before serving. Great served with cornbread.

My Mom's Pot Roast

My Mom has always made the best pot roast. I decided it was time for me to learn to make it like she does, so here is my attempt. I have to say, it tasted pretty good!!

1 roast
onion
bell pepper
worcheshire sauce
potatoes
carrots

First you sere the roast on each side. I put a small amount of olive oil in the bottom of my dutch oven. Once the roast has been sered, I cut up an onion and bell pepper and placed in the pot along with some seasoning salt. Some fresh garlic might also be good! Cover the roast about half way with water and add at least 1/4 c. or more worcheshire sauce. Put the lid on and bake in the oven for 350 for one hour, then lower the temperature to 300 for another 3 hours. I wait and add the carrots and potatoes the last hour or so of cooking. Once the roast is done, remove it and the veggies from pot. Take a couple of tablespoons of cornstarch and mix with a little water. Stir this into the liquid in the pot. Stir over med. high heat until bubbly and thickens some. Return the roast and veggies to the pot and its ready to serve.

Hot Chicken Salad

6 T. fresh lemon juice
1 1/2 t. pepper
1 1/2 t. salt
3 c. diced celery
6 c. cooked chicken breast, cubed
3 c. mayonaise (not salad dressing)
3 c. grated sharp cheddar cheese
1 1/4 c. crushed potato chips
1 1/2 c. slivered almonds (optional)

Preheat oven to 350. Spray at 9X13 pan with vegetable oil. ( I coated the pan with butter).  In a large mixing bowl combine the chicken, celery, salt and pepper,lemon juice, mayonaise and cheese. Place the  mixture in the prepared baking dish. Spread the crushed chips on top. Bake 20-30 mins. or until bubbly. Serve with club crackers.

The original recipe was 1/3 of the ingrediants, but it wasnt enough for us so I usually double or triple the ingredients. ( They have been tripled here)

Green Chili Enchiladas

1 small can Pet Milk

1/2 onion, chopped

1 lb. ground beef

1 pkg. flour tortillas

1 can cream of chicken soup

4-6 oz velveeta cheese

1 c. longhorn cheese,grated

salt/pepper to taste

Brown meat and onions. Grate longhorn cheese and mix with meat and onions.Warm tortillas and fill with meat mixture and roll up, then place in 9x13 dish, side by side.

Mix soup, milk,chilies and velveeta that has been grated or cut into small pieces into saucepan. Cook slowly until cheese melts, stirring to keep cheese from sticking to pan. Pour over rolled tortillas. Cook at 325 degrees for 20-30 minutes.

Crockpot Shredded Beef Tacos

My daughter made this for us last weekend while we were visiting. It was so good I had to get the recipe from her and come home and make it!

Crockpot Shredded Beef Tacos

2 1/2 lb. chuck roast

1 can Rotel

1 onion,sliced

1 bell pepper,sliced

1 pkg. fajita seasoning

Place everything in crockpot and cook 6-8 hours.( I let mine cook all night on low). Take fork and shred beef. Serve on flour tortillas with shredded cheese, salsa, sour cream,etc.

Lil' Cheddar Meatloaves

Another great recipe from Beth's Favorite Recipes. My husband and I both loved these. Since I am dieting right now, I substituted the cheddar cheese with fat free cheese and they were still very good. My husband didnt even know it was fat free!(and I never told him! LOL)

Lil' Cheddar Meatloaves

1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 lb. LEAN ground beef
2/3 cup ketchup
1/2 cup packed light brown sugar
1 1/2 teaspoons prepared mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well.

Shape into eight loaves; place in a greased 13x9" baking dish. (Line the dish with foil and spray with Pam for easy clean-up).

Combine ketchup, brown sugar, and mustard; spoon over loaves.

Bake, uncovered, at 350°F for 45 minutes

Friendship Casserole

Tina at Mommy's Kitchen has this recipe on her blog, so I decided to try it out since I was needing something for supper and for a covered dish luncheon after church today. Mike and I both loved it. It was easy and delicious, so I will be making this again. Its great to fix for a friend who has been ill, or a new neighbor or just because! Thanks Tina for sharing this great recipe with all your readers!

Friendship Casserole

2 lbs ground beef

1 (48oz) jar spaghetti sauce
2 T sugar

1 (16oz) pkg medium egg noodles

1/2 c margarine or butter

1/2 t onion salt

1/2 t garlic salt

1/2 c grated Parmesan cheese

1 (12oz) pkg shredded mozzarella cheese

Preheat oven to 350 degrees. Brown meat and drain fat. Add spaghetti sauce and sugar to meat;simmer 20 minutes. Cook noodles as directed (Al dente); drain and toss with margarine,salts and Parmesan cheese. Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles,rest of sauce;top with mozzarella cheese. Cover with foil; bake 45 minutes.

Quick & Easy Nacho Pie

Thanks to Tina at Mommy's Kitchen for this wonderful recipe!



1 lb ground beef

1/2 cup chopped onion

1 can tomato sauce

3/4 cup water

1 packet taco seasoning mix

1 tube crescent rolls

1 1/2 cup crushed doritos or taco chips

1 8oz sour cream

1 cup Kraft mexican cheese blend



Preheat oven to 350. In large skillet brown beef and onion over medium heat till done. Drain. Stir in tomato sauce,water and taco seasoning. Bring to a boil and simer for 5-10 mins. if it is too thick add a little more water. Separate crescent rolls into 8 triangles. Place in greased 9 inch pie plate,points facing towards middle. You might have to maeuver the triangles a bit at the end and turn some of them sideways,that ok as long as the pie plate is covered completely. Press onto bottom and up sides of plate to form crust. Seal perforations. Sprinkle 1 cup crushed doritos over crust. Top with meat. Spread sour cream over meat. Sprinkle with cheese and remaining 1/2 cup crushed doritos. bake 25-30 mins. or until cheese melts and crust is golden brown. Cool 10 mins. before serving.

TEXAS STYLE LASAGNA

1 1/2-2 lbs. ground meat

1 pkg. Taco Seasoning

1 t. seasoned salt

1 can Rotel with chilies

16oz. cottage cheese,small curd

15 oz. tomato sauce

2 eggs,lightly beaten

12 corn tortillas,6 inch,cut in quarters

3-4 c. shredded Monterey Jack cheese

In a large skillet, cook meat over medium heat;drain. Add the seasoned salt,taco seasoning,Rotel and tomato sauce;reduce heat,simmer,uncovered for 15-20 minutes.
In a small bowl,combine cottage cheese and eggs. In a greased 13x9 baking dish, layer half of the meat sauce,half of the corn torillas,half of the cottage cheese mixture and half the Monterey Jack cheese.Repeat layers. Bake,uncovered at 350 degrees for 30 minutes or until bubbly. Let stand 10 minutes before serving

Green Chili Enchiladas

1 small can Pet milk
1/2 onion(chopped)
1 package flour tortillas
1 pound hamburger meat
1 can Cream of Chicken Soup
1 can chopped green chilies
1 pound Velveeta cheese(grate 1/2)
1/2 package longhorn cheese(grated)
salt and pepper to taste

Brown meat and onion. Grate longhorn cheese and mix with meat and onions. Warm tortillas. Fill with meat mixture and roll. Place in dish side by side. Mix soup,milk,chilies and Velveeta in saucepan.(may want to add a little water & more velveeta to your liking). Cook slowly until cheese melts. Stir so cheese doesnt stick. Pour mixture over rolled tortillas. Cook in oven at 325 degrees for 20-30 minutes.

Mexican Stack-Up

great for large parties!

Meat Sauce:
Brown & drain 4 lbs. hamburger meat with 3 large onions,chopped
Add:
2 cans (14 1/2 oz.) stewed tomatoes,blended
2 cans ( 15 oz.) tomato sauce
2 cans ( 12 oz.) tomato puree
4 T. chili powder 2 t. cumin
1 t. garlic powder 6 t. salt
2 cans ranch style beans
Simmer for 1 1/2 hours.

Gather the following and have yoru guests "stack-up" their plates in the order listed:

3 pkgs. Fritos
1 pkg ( 14 oz.) cooked minute rice
Meat sauce
1 head lettuce,chopped
4 tomatoes, chopped
2 lbs. grated cheese
2 large onions,chopped
1 can ( 4 1/2 oz.) chopped olives
1 c. pecans,chopped
1 pkg. coconut
2 jars picante sauce
1 jar sliced jalapenos

Serves 25 people

Creamy Tacos

This is a great dish to make in the winter

1 can chili
1/2 lb. velveeta cheese
1 can Rotel Tomatos
1/2 c. half & half
1 can Ranch Style beans

Heat together until cheese melts. Serve over corn chips.

Beans and Franks

1 envelope onion soup mix
2 lb. can pork and beans
1/3 c. catsup
2 T. brown sugar
2 Ta mustartd
1 lb. franks,sliced

Put all ingredients plus 1/4 c. water in saucepan. Cover and cook slow 20 minutes. Stir often.

Green Enchiladas

Here I made it into a casserole

This is an old recipe that my mom made a lot when I was growing up, and we still love it today. However, instead of making it into enchiladas, sometimes I just make it as a casserole, its easier and faster, but both ways are delish!(The enchiladas arent really green!)

12 corn torillas
1/2 c. oil
8 oz monterey jack cheese
3/4 c. chopped onion
1/4 c. margarine
1/4 c. flour
2 c. chicken broth
1 c. sour cream
4 oz. can chopped jalepeno peppers

Cook tortillas 1 at a time in hot oil. Place 2 T. shredded cheese and 1 T. chopped onion on each tortilla;roll. Place in baking dish. In saucepan melt margargine,blending in flour. Add chicken broth; cook, stir until thickened and bubbles. Stir in sour cream and peppers. Cook until heated but do not boil. Pour over tortillas. Bake at 425 for 20 minutes. Sprinkle reamining cheese on top. Return to oven until cheese melts.

Easy Lasagna

This recipe was given to me years ago by my long-time friend Susan M. It has been a family favorite for years!!

1 box Kraft Italian Spaghetti Mix
1 lb.hamburger meat
1 6oz. pkg. Mozeralla cheese slices
1 small carton small curd cottage cheese
1 6oz. tomato paste

Brown meat. Make sauce;add tomato paste and 2 cans water and the spice package from the spaghetti mix box and let simmer in a saucepan while meat cooks. Add to drained, cooked meat. Put spaghetti on to boil. In a 9x13 pan put boiled spaghetti in the bottom making a layer. Take slices of cheese to make the next layer, then cottage cheese for the next layer. Then add the meat mixture for the next layer. Sprinkle the package of Parmesan cheese on top. Add grated cheese on top if you want. Bake at 350 for 20 minutes.

Garlic Parmesan Chicken

1/2 c. grated Parmesan cheese
1 envelope garlic and herb dressing mix
2 boneless skinless chicken breast halves

In a large resealable bag, combine parmesan cheese and dressing mix. Add chicken; shake to coat.
Place chicken in a greased baking dish. Bake uncovered at 400 degrees for 20-25 minutes or until juices run clear.

*note* you may also use Italian Salad dressing mix instead of the garlic and herb for a different flavor.

Salmonettes

1 15oz. can salmon,drained-reserve liquid
1/2 c. flour
1 1/2 t. baking powder
1 egg,slightly beaten

Mix flour, salmon and egg. Mix liquid with baking powder. Combine the two mixtures. Drop by teaspoonfuls into very hot oil. Fry only until golden. Makes about 24.

Chicken Enchilada Quiche

This is a family favorite. The recipe only calls for one pie crust, but you need 2.

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
4 eggs
1 cup half-and-half or milk
1 can (12.5 oz) chunk chicken breast in water, drained (1 1/2 cups)
1 1/2 cups broken tortilla chips
2 cups shredded Monterey Jack cheese (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (4.5 oz) Old El Paso® chopped green chiles
1/2 teaspoon salt
Pepper to taste, if desired
Sour cream, if desired
Old El Paso® Thick 'n Chunky salsa, if desired


1 . Heat oven to 350°F. Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled Pie.
2 . In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.
3 . Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.