May's Theme

By a slim win, this month's theme is

DESSERTS!

As always, continue to post any new recipes from the other months' themes at anytime and don't forget to vote for June's them.

Chicken Tortilla Soup

1 1/2 pounds boneless chicken, cooked and shredded
1 can (15 oz) whole tomatoes
1 can (10 oz) enchilada sauce
1 medium onion, chopped
1 can (4 oz) chopped green chilies
1 clove garlic, minced
2 cups water
1 can (14 1/2 oz) chicken broth
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 package (10 oz) frozen corn
1 TBSP dried chopped cilantro
tortilla chips
grated Parmesan cheese

Combine chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic in slow cooker. Add water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low 6 - 8 hours, or on High 3 -4 hours. Remove and discard baby leaf.

Serve with tortilla chips and grated Parmesan cheese on top.

From the book Best Loved Slow Cooker Recipes, page 44.

Roasted Veggies in Pasta

I just made this tonight and it's not the theme but I wanted to post it before I forgot what I did. I'll repost it when we do pasta.

5-6 garlic cloves
8 asparagas spears
10-12 mushrooms
1/2 onion
1/3 box penne pasta (I like Ronzoni Smart Taste - high in fiber and protein)
1 breast chicken - cooked and cubed (I just used Tyson precooked, frozen.)
1/4 c. fresh parsley
olive oil
salt
pepper

Preheat oven to 400. Get water going for pasta. Crack open garlic but leave in skin. Cut onion into 1/2 inch chuncks. Drizzle garlic and onion with EVOO, salt, pepper and put in oven for about 10 minutes (but will be 20 minutes total). Then half mushrooms and cut asparagas into thirds. When you put the pasta in to cook, put the shrooms and asparagas in the oven with the garlic and onion (same tray) and drizzle with EVOO, salt, pepper. Cook for 10 minutes.

Chop parsley. Remove garlic from skins and mash. Add to parsley with some more salt, a little lemon zest and a 1/4 tsp lemon juice and stream in about 1/4 c of EVOO into parsley/garlic mixture to make a sauce (will be very thick).

Add all veggies, chicken, and sauce to hot pasta. Toss and enjoy.

Creamed Eggs on Toast

I'm a little late on this post. I was going to when we were doing eggs, then I forgot. I just made it this morning, and remembered. Here ya go.

1 cube butter
1 cup flour
Milk

Boiled eggs, peeled and sliced up

Melt the butter, add the flour, into like a crumbly paste. Then add the milk slowly, stirring frequently. (It's making the creamy, gravy based. If you like it runnier, add lots of milk, thicker, add less milk. I just add until it looks how I like it...probably 4 of 5 cups)

Once the gravy is the consistency you like, add the boiled eggs. I did 8. Again, depends on how eggy you want it.

Then toast your bread. Pour gravy over toast. Enjoy.


Chip Beef on Toast

Do the same thing for the gravy. Only when you melt the butter, add sliced up Kroger Brand thin sliced beef, like lunch meat in the little packets, like 40cents a package. I freeze mine and just slice it up frozen then add to the butter. It doesn't have to be frozen. Anyhoo, add 4 packages of chip beef meat to the butter. Then make the gravy like above. Serve over toast. Very easy. Remember to stir constantly.

Zippy Beef Tips

• 2 lbs stewing meat, cubed
• 2 Cups sliced, fresh mushrooms
• 1 can Cream of Mushroom soup
• 1 envelope dry onion soup mix
• 1 Cup 7-Up or other lemon-lime soda

Place meat and mushrooms in slow cooker. Combine mushroom soup, soup mix and soda. Pour over meat. Cover. Cook on Low 8 hours. Serve over rice.

Amazing Pot Roast

3-4 lb. roast
1 pkg. dry ranch dressing mix
1 pkg. dry Italian dressing mix
1 pkg. dry onion soup mix

Place roast in crock pot. Sprinkle dressings on top. Cover with water. Cook on high 3-4 hours or low for 6-8.

One Pot Dinner

I am not sure why this is called one pot dinner, because you cook the hamburger and bacon/onions seperately. But I can't think of another name for it, so I am going to leave it as is. This is very flavorful, and my family LOVES it!

1/2 pound hamburger (or ground turkey)

3/4 lb bacon ( I usually do 1/2 a package of bacon)

1 cup chopped onion

2 cans pork and beans

1 can Kidney beans

1 can lima beans (optional)

1 cup Ketchup

1/4 cup brown sugar

1 Tablespoon liquid smoke

3 Tablespoons white vinegar

1 teaspoon salt

pepper

* Brown hamburger, then put in crock pot. Chop up the bacon and brown the bacon and onions together. (I don't always cook them together. You can always cook you bacon in the oven before you chop it up, on a cookie sheet lined with foil at 400 degrees for approx 20-25 minutes. and then you can cook the onions with the hamburger instead, if you like. I have tried everyway and it comes out about the same flavor). Then add onions and bacon to the crockpot with the hamburger. Add the remaining ingredients into crockpot. Cook on low for 4-6 hours.

Lasagna In A Crock-Pot

1 lb. lean ground beef
1 c. finely chopped onion
2 garlic cloves, minced
1 (29 oz) can tomato sauce
1 c. water
1 (6 oz) can tomato paste
1 tsp. Salt
1 tsp. dried oregano
1 (8 oz) pkg. oven ready lasagna noodles
4 c. (16 oz) shredded Mozzarella cheese
1 1/2 c. small curd cottage cheese
1/2 c. grated Parmesan cheese

Allow 5 - 5 1/2 hrs to cook on LOW in 5 Quart crockpot. In a large skillet cook beef, onion and garlic. Add tomato sauce, water, tomato paste, salt and oregano; mix well. Bring to a boil; remove from heat.

Spread a fourth of the meat sauce in the ungreased crock-pot. Arrange a third of the noodles over sauce, breaking noodles to fit.

In large bowl, combine Mozzarella, cottage cheese and Parmesan; mix well. Spread a third of the mixture over the noodles. Repeat layers two more times: Sauce, noodles and cheese. Top with the remaining meat sauce. Cover and cook on LOW for 5 - 51/2 hrs or until noodles are tender. Makes 6-8 servings

Mexican Chalupas

This makes a lot. Half it for small families.

1 pork tenderloin ( small picnic roast)

1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1 large can chopped green chiles
16oz jar picante sauce
16oz green salsa
2 cans pinto beans

Flour tortillas
Grated cheese
Sour cream

Cook roast in crock pot on high 3-4 hours, season with salt and pepper. Remove meat and shred with fork. Rinse out crock pot and put meat back in. Add all the seasonings, salsa, beans and heat until warm. Serve in warmed tortillas & garnish with sour cream and cheese.

Beef Roast

Brown any roast in frying pan sprayed with Pam. Season while browning. Or if I'm short on time, season and no browning...just put in crock pot.

Peel carrots & potatoes, dice and put in crock pot. Add sliced up onion. Add 5 Beef bullion cubes and packet of dry onion mix. Add 1/2 cup water.

Cook on low all day or high 5-6 hours.

Use the liquid from the roast to make the gravy. Pour roast liquid into pan. Mix a couple Tablespoons of flour with COLD water, using a whisk, in a separate bowl or cup, add mixed up water and flour to roast liquid until desired thickness.

BBQ Ribs

1 bottle favorite BBQ Sauce- I like Bulls Eye
Ribs, boneless or bone in (pork or beef)

Brown ribs in frying pan with Pam. Put sauce into crock pot then add browned ribs. Cook on low all day or high for 3-4 hours.

Crock Pot BBQ Beef

4 large onions, slice thin
2-3 Tbsp Olive Oil
3-5lb Roast Beef (chuck or round)
18oz bottle of BBQ sauce
1/3 Cup Water

Peel & slice onions. Pour olive oil into hot pan and add onions. Cook on med heat until soft. Trim fat off roast. Place in crock pot. Pour BBQ Sauce over roast, add water and onions. Mix it all up. Cover and cook on low for 8 hours. Or until meet is tender and can be pulled apart with a fork.

Serve with sides or on rolls for sandwiches. Option: use chicken instead.

Tin Foil Dinners

Hamburger or sausage
Carrots
Potatoes
Onions
Salt & Pepper to taste

Wrap in tin foil.

Stack your dinners in the crock pot. Cook on low all day. Or high for at least 3 hours.

Crock Pot Pork Chops

Pork Chops, any kid Season and brown in frying pan sprayed with Pam
Cream of mushroom soup (I've also used c/of chicken if I don't have mushroom)
Cream of celery soup

After browning pork chops, place in crock pot, layered onto the soups. Cook all day on low.

Sweet Pork

SWEET PORK

1 cup Pace salsa
1 cup brown sugar (I've used 1/2 cup and tastes great)
1 cups Dr. Pepper
pork sirloin roast (about 2 lbs.) (I use a tenderloin)

Mix salsa, brown sugar and Dr. Pepper together and pour 2/3 of the mixture over a pork roast. Cook in crock pot on low all day. About 1 hour before serving shred the pork in the crock pot and add the! remain ing salsa mixture, cover and let simmer till ready to serve.

Cream Cheese Chicken

4 Chicken Breasts or Tenders
1 brick cream cheese ( I use fat free or 1/3 less fat)
1 can cream of chicken soup
Pkg of dry Italian packet

Mix together in crock pot. Cook in crockpot on low 8 hours or high for 4-5 hours. Serve over rice or noodles.

Cheesy Crock Pot Chicken

2 whole boneless, skinless chicken breasts or tenders
2 cans cream of chicken soup
1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Put in crock pot and add three soups. Cook on low at least 8 hours- don't lift lid. Or high 4-5 hours. Serve over rice or noodles.

Easy Beef Stew(more soup than stew)

This is what I made for our conference meal. It's great to keep cook and keep warm in the crock pot. Then you can dish up as your hungry. Enjoy.

Tip Sirloin Steak (cut up and brown in pan sprayed with Pam) (I just get Beef Chunks for stew already cut up)

3 Potatoes- Peeled, cut up
2 Carrots- Peeled, cut up
2 Celery Sticks- Cut up
4 Beef Bullion cubes (or more to taste)
Onion- Cut up (as much as you like)
2- Cans or frozen bags of mixed vegies (Can has more varieties of veggies)

Place everything in crock pot. Add hot water to cover the veggies and steak. Boil. Cook on low all day or high for a few hours.

Pull-apart roast

roast-any cut of meat will do, I usually get a cheaper cut, just make sure is fits in your corckpot
2 cans beef broth
1 pkg onion soup mix

Place everything into the crockpot: roast, 2 cans of broth, onion soup mix; put lid on & cook on low for all day-usually about 6-8 hours. When this is done, the beef should just pull apart. We usually serve with mashed potatoes. I never have left overs, no matter how big of a roast I start out with. I also make gravy out of the "beef juice".

Beef Stew

I got this recipe from Jeanette and it's yummy.

1 lb beef stew meat
1 Tbsp cooking oil

5-7 large peeled, cubed potatoes
2-3 large peeled, sliced carrots
1-2 celery ribs, sliced
1/2 cup chopped onion (optional)
2 tsp instant beef bouillon granules
2 cloves garlic, minced
1 tsp, dried basil, crushed
1/2 tsp dried thyme, crushed
1 LARGE can tomato juice (I buy the big can of Wal-mart brand juice on the bottom shelf)

Brown the stew meat in oil. Layer vegetables in crockpot. Sprinkle bouillon, garlic, basil and thyme over vegetables. Add meat on top. Pour tomato juice over meat. Cover and cook on low 7-8 hours or high 3 1/2-4 1/2 hours until meat and vegetables are tender.

Pork Barbacoa

I know there are lots of versions of this recipe- here's mine.

4 lb pork roast (boneless, shoulder or butt roast)
5 cans tomato sauce
3 tsp. garlic
1 ½- 3 cups brown sugar— (I use 2)
4 tsp cumin
4 cups Dr. Pepper
2-4 Tbsp. molasses— (I use 2)
Mix everything and pour over roast. Cook on low in crockpot 6-7 hours. Shred meat and continue cooking in sauce another hour on low. Keep warm until served. Put on salad or in burritos or enchiladas.

If you're making it into a salad, you've got to have the right dressing!

Creamy Tomatillo Dressing
3 fresh tomatillos, husked, washed and cut into quarters
1 pkg Buttermilk Ranch Dressing Mix
I cup Mayo
1/3 to ½ cup buttermilk
1 cup fresh cilantro leaves
2 garlic cloves, crushed
¼ tsp crushed or ground cayenne pepper
Fresh lime juice to taste, 1-3 Tbsp (about 1 lime)
Cumin (a couple of sprinkles)
Green Tabasco sauce (2-4 drops)
Sugar (1-4 spoonfuls)
*Combine all ingredients in a blender. The amount of buttermilk you add depends on how thick you want the dressing. The last four ingredients are all based on your personal taste. Add more or less depending on what you want. Refrigerate at least 1 hour to let flavors blend.

Sunday Chicken Dinner

6 medium potatoes, cut into cubes (red or regular)
4 medium carrots, cut into 1/2 pieces
4 boneless, skinless chicken breasts halved (I usually use 2-3)
1 can cream of chicken soup
1 can cream of mushroom soup
1/8 tsp garlic salt

Place potatoes and carrots in crockpot. Top with chicken. Combine the soups and garlic salt, pour over chicken. Cook on low 8 hours. If you want to thicken sauce, stir in 2-4 Tbsp potato flakes and cook 30 minutes longer.

BBQ Pork

3 to 3 1/2 lb pork roast
1 18 oz. bottle of hickory flavored BBQ sauce
1/2 c. ketchup
1/2 tsp prepared mustard
1 Tbsp cider vinegar
1/2 tsp curry powder
2 1/2 Tbsp butter
1 Tbsp minced onion
1/2 tsp oregano
1 tsp salt

Cook pork roast in crockpot on low for several hours or until meat is very tender. Shred pork. Combine remaining ingredients; pour over drained meat. Cover ans simmer for at least 3 hours or until thick. Serve in buttered, toasted sesame buns.

* I usually have enough leftover to freeze.

Thai Pork Stew

2 lb boneless pork loin, cut into 4 pieces
2 c. cut red or green bell peppers
1/4 c. teriyaki sauce
2 Tbsp white vinegar
1 tsp crushed red pepper
2 garlic cloves, minced
1/4 c. chunky peanut butter

Remaining ingredients:
6 c. hot cooked rice
1/2 c. green onion
2 Tbsp chopped dry-roasted peanuts

To prepare stew, trim fat from pork. Place pork and next 5 ingredients (through garlic) in crockpot. Cover with lid and cook on low heat for 8 hours. Remove pork from crockpot and coarsely chop. Add peanut butter to liquid in crockpot and stir well. Stir in pork.

Combine stew and rice in large bowl and top each sering with onions and peanuts.

Favorite, Easy Sunday Roast In A Crockpot

2-3 lb. rump roast
1 pkg. onion soup mix
2 cans cream of celery soup, undiluted
1 soup can full of water.
*Sometimes I add a can of mushrooms for texture

Trim fat off meat. Spray inside of crockpot with cooking spray. In a separate bowl, mix the soup mix, cream of celery and water. Pour over roast and cook on low for 8 hours. It makes its own gravy! Yummy! To thicken the gravy, take the roast out and mix a couple Tablespoons of white flour with COLD water, using a whisk (to keep the lumps out), in a separate bowl. Turn up the gravy to high on the crockpot and slowly whisk in the flour/water mixture. It will thicken immediately.

April Theme

Hey Ladies,

By popular vote, April's theme is

CROCKPOT recipes.

Don't forget that you can add recipes from the previous months any time!

French Toast

This recipe is from my mother-in-law, who got it from her mother.
I've changed it just a bit from her original recipe, but we love it.

French Toast
8 slices Texas toast or other thick cut bread

Mix together:
1 cup flour
1 1/2 tsp sugar
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt

Combine:
1 cup milk
1 egg

Poor milk into flour mixture, beating until smooth.
Dip bread in mixture, and cook in greased/buttered frying pan
or on a griddle until golden brown on both sides.
Serve warm with butter and syrup.

(I usually double the recipe, and use an entire loaf of bread.)

Overnight Carmel Rolls

1 cup chopped pecans (I usually make it without nuts)
24 frozen dinner rolls
1 package butterscotch pudding mix (Cook and Serve, not instant)
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine
1/2 cup brown sugar

Grease a Bundt pan or other fluted cake pan. (If you don't have one you can also use a 9x13 pan and just not layer it.) Sprinkle in half of the nuts. Separate frozen rolls and arrange half over the nuts. Sprinkle half the pudding mix and cinnamon on top. Repeat layers.

Bring butter and brown sugar to boil, pour over rolls. Place in refrigerator overnight. One hour before baking place rolls on counter top. Cover and allow to stand at room temperature one hour. Bake at 350 degrees for 30 minutes. Turn out on serving plate immediately.

Pancakes or Waffles from Scratch

These are really good. I don't love the extra work, having to separate egg whites from eggs, but it's nice to have in case you go to make pancakes one morning and figure out too late, that you're out of Bisquick!

2 c. flour
4 tsp. baking powder
2 Tbsp. sugar
1/3 c. oil
1 tsp. salt
1 egg
1 3/4 - 2 c. milk (depending on how thick you like your pancakes)

Directions: Sift together flour, baking powder, salt and sugar. Set aside. Separate egg white from the yolk and put the white in a separate b owl. Mix egg yolk, milk and oil. Whip egg white in separate bowl, until fluffy. Mix oil/milk/yolk mixture with dry ingredients. Then, fold in the whipped egg white. Cook on low/medium heat. *Note Whipping the egg white makes the pancakes really fluffy.

Yummy Breakfast Casserole

This is such a yummy casserole - don't let the broccoli turn you off! You can make this casserole a day ahead and put it in the oven on a holiday morning! Serves 12

8 0z. bacon ( to make it easier, I use the pre0-cooked)
8 oz. broccoli, cut into florets ( I use frozen, thawed)
8 slices of bread (texas toast ideal)
2 Tbsp. butter, softened
3/4 c. cheddar cheese
12 eggs
2 c. milk
1/2 tsp. dry mustard (opt.)
salt and pepper, to taste

Spray 9x13 dish with cooking spray. Cook bacon, drain, crumble and set aside (see how much easier pre-cooked would be?). Place colander and 2 c. water in small stock pot. Add broccoli and bring water to a boil. Cook until tender, but firm -about 10 minutes. If you use frozen broccoli, place florets in about 2 Tbsp. water and microwave for 5 minutes, instead. Drain, cool and chop. Lightly butter the bread on the side that will go down in the pan. Line with bread slices and cover with cheese, bacon and broccoli.

In a large bowl, beat together eggs, milk, mustard, salt and pepper. Pour egg mixture into pan. Refrigerate overnight or bake immediately. Preheat oven 25 minutes before baking to 325 degrees. Bake until eggs are solid - approx. on hour.

Individual Quiches

4 slices of bacon, cut into medium dice (I use the microwave ready bacon)
1/2 cup half-and-half
2 large eggs
2 large egg Yolks
1 Tablespoon thyme leaves, chopped OR 1/4 to 1/2 (desired amnt) Tablespoon ground Thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 refrigerated pkg crescent rolls (I use reduced fat)
1/2 cup mozarella cheese
1/2 cup baby spinach, chopped

- Preheat oven to 400 degrees
- In a medium skillet either cook bacon until brown and crispy or microwave the ready kind, and chop up.
- In large bowl combine half-and-half, eggs, egg yolks, thyme, salt, pepper, and nutmeg.
- Spray muffin tins with cooking spray. Roll out crescent rolls and place in muffin tin so it fills the tin and has some dough hanging over the edges.
-Divide spinach, bacon and cheese between the cups and fill them with the egg mixture to the top of the cup line. Fold each overlapping corner of each crescent over the top of the filling. (the dough won't cover the entire cup, and that is just fine).
-place muffin tin on a cookie sheet to prevent spills and bake quiches in oven for about 20 minutes until the filling is puffed and the crust is golden brown.
*sometimes I combine the crescent roll dough to fill a muffin cup, or sometimes I have left over egg mixture. Just play with it. They are VERY tastey, and it looks like a lot of ground thyme but that is what makes the flavor. We eat these for dinner with a side salad.

Slow-Cooked Lasagna

I have been a slacker about posting, so here is a post for last months topic. I make this all the time. Definitely not figure friendly, but that's what makes it good and soooo simple.

1 lb lean ground beef or sausage (I usually only do 1/2 pound)
1 (26-28 oz) jar tomato pasta sauce (your favorite pasta sauce)
1 (8 oz) can no-salt added tomato sauce ( optional. I hardly ever have a can on hand so I make it without this can and it still turns out great.
1/2 (9 oz) pkg. (about 8) NO-BOIL lasagna noodles
1 (1 lb) jar Alredo pasta sauce
12 oz. (3 cups) or so shredded mozzarella cheese
1/4 cup grated Parmesan Cheese

-Brown beef or sausage in skillet till thoroughly cooked. Drain off grease.
- Spray 4-5 quart slow cooker with non-stick cooking spray. Spread 3/4 cup of tomato pasta sauce in bottom of slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
- Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, sprinkle with 1 cup mozzarella cheese. Top with 1/3 of the ground beef mixture.
- Repeat layering twice, using 2 lasagna noodles in the last layer. Sprinkle with Parmesan cheese over top.
- Cover, cook on Low seetting for 3 1/2-4 1/2 hours. Do not over cook or edges get burned and it isn't as tastey.
Enjoy!

Souther Mac & Cheese

I've had requests to post this. It's a favorite around here. It's really easy to make. I think I make it a little different every time I make it. I'll write down the recipe, but then I'll tell you some of the things I sometimes do different and let's hope it makes sense. It's one of those family recipes that you don't have a recipe written down...you just do it. =)

Kraft Deluxe Macaroni & Cheese (usually I just get the original cheese, but I've tried it with the sharp cheese) (Also works fine with the generic....just make sure it's the Deluxe kind)

1 stick of butter (per box).....now I usually only do 1/2 stick or less sometimes. It's fattening enough =)

3 Eggs (per box)

Grated Cheese (I just use what cheese I have. Sometimes cheddar, sharp, the white and yellow,
I think co- jack and cheddar? I haven't found a yellow cheese I haven't liked in it.)

Cooked ham chunks if you want it as more of a mail meal instead of side dish.

Make the macaroni as directed in pan. Then add butter, eggs and stir together. Then mix in a handful of cheese & ham. Pour into 9x13 pan. Top with cheese. I keep it in the oven at 450 degrees until bubbling through, then switch it to broil for a minute to brown the top. What closely. Oh, and I usually double it and it fits in a 9x13 or I've done it in the pan size just bigger than 9x13.

German Pancakes

6 Tbsp margarine
1 Cup milk
6 eggs
1 cup flour
1/4 tsp salt

Preheat oven to 425 degrees. Melt margarine in 9x13 pan. Mix batter, add to margarine & bake for 25 minutes. Cut & serve with syrup.

Breakfast Casserole

Layer in 9x13 pan:
hash browns
2 cups grated cheese
1 1/2 lbs. browned sausage, bacon or ham (we prefer sausage)
chopped onion and green pepper (opt, but VERY yummy!)

Combine and pour over meat:
9 eggs, beaten
1 1/2 cups milk
3/4 tsp dry mustard
1/4 tsp instant onion

Cover pan with foil. Refrigerate overnight. Just before baking, top with mixture of 1 can cream of mushroom soup and 1/2 cup milk. Bake at 350 degrees for 1 hour.

Hashbrown Quiche

This is a recipe from one of my college roommates, Alisa Ellis, that my family loves!

1 24 oz pkg frzn hashbrowns

1/3 c. melted margarine or butter

1 c. diced ham (I use ham cubes)

1 c. grated mozzarella cheese

1 c. grated cheddar cheese

1/2 c. milk

8 eggs

1/4 tsp seasoned salt

Grease a 9x13 pan. Fit hash browns in to make a crust. Brush with butter. Bake at 425 for 25 minutes. Remove from oven and layer ham and cheese on it. Beat eggs with milk and salt. Pour over ham and cheese. Bake at 350 for 30-40 minutes until set well. Check with a knife.

Breakfast Burritos

12 burritos

6 eggs, beaten
1/2 lb ground sausage or your favorite breakfast meat (my kids love cubed ham)
1/4 cup chunky salsa
1 cup cheddar cheese, shredded
12 flour tortillas (you can also use whole wheat)

Optional Ingredients
1/2 green pepper, finely diced (optional)
3 potatoes, shredded and fried until cooked through (optional) or hash browns (optional)
1/2 tomato, peeled and chopped (optional)
1 green onion, sliced with tops (optional)

Scramble eggs in large skillet until done; stir in cooked sausage.
Warm tortillas in microwave 20-30 seconds or until warm and flexible.
Place 1/2 cup egg mixture into tortilla, sprinkle on cheese; roll burrito-style. Add salsa to taste!

Cinnamon Rolls

SERVES 12

1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour
FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened
ICING
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add sugar, margarine salt, eggs, and flour, mix well.
Knead the dough into a large ball, using your hands dusted lightly with flour.
Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
It should be approx 1/4 thick.
Preheat oven to 400 degrees.

To make filling, combine the brown sugar and cinnamon in a bowl.
Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
Working carefully, from the long edge, roll the dough down to the bottom edge.
Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
Bake for 10 minutes or until light golden brown.

While the rolls are baking combine the icing ingredients.
Beat well with an electric mixer until fluffy.
When the rolls are done, spread generously with icing.

I have made this dough in my bread machine on the dough cycle. It works out great, less clean up! After I put the sliced rolls in the pan I let them rise for 15-20 minutes. Then bake as instructed. They are a family favorite!

Sausage and Egg Breakfast Casserole

SERVES 8 -10

8 slices white bread, cut into cubes (I like to use Texas Toast,usually it will take less)
1 lb pork sausage, crumbled and cooked
1 1/2 cups grated sharp cheddar cheese
10 large eggs
2 cups milk
2 teaspoons dry mustard
1 teaspoon salt
pepper

Grease 9x13 inch glass baking dish.
Place bread cubes in prepared dish.
Top with sausage and cheese.
Beat together eggs, milk, mustard and salt.
Season with pepper.
Pour egg mixture over sausage mixture.
Preheat oven to 350 degrees.
Bake casserole until puffed and center is set, about 50 minutes.
Cut into squares and serve.

I love to prepare this the night before then stick it in the oven in the morning! It is great for a brunch potluck or special breakfast! YUM!

Mulligan

8 oz cooked macaroni noodles
1 pound hamburger
1 onion, chopped
64 oz V-8
1 T chili powder
1 T sugar

Cook hamburger with onion. Add remaining ingredients (except noodles) and bring to a boil. Simmer 5-7 minutes.

To serve: put some noodles in bowl and add soup mixture. Top with cheese and crushed tortilla chips.

March Theme

Hey Ladies,

By popular vote, This month's Theme is eggs and breakfast!

Don't forget that its not to late to add additional recipes for ground beef and chicken!

Thanks!

Spaghetti Pie

My family loves this recipes and it is quick as well.

12 oz. spaghetti noodles
1 cube butter, melted
2/3 c. Parmesan cheese
4 eggs, beaten
spaghetti sauce (I use the Hunts big can)
1 lb. hamburger
1 can mushrooms
2 c. shredded cheese

Cook noodles and drain. Meantime, cook hamburger and drain. Mix with sauce and mushrooms.

Mix the cooked noodles, butter, cheese, and eggs together and put in a 9x13 pan. Bake at 350 for 15 minutes. Take out of oven and put sauce over the top of the noodles and sprinkle with cheese, bake for 10 more minutes.

Waikiki Meatballs

Here's one from my friend, Stephanie. She originally posted it on her blog, here. My husband and kids love it.

1 1/2 lbs ground beef
2/3 c saltine crackers, crushed
1/3 c minced onion
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 c milk
2 Tbsp cornstarch
1/2 c brown sugar
1 can (13.5 oz) chunk pineapple, reserve juice
1/3 c vinegar
1 Tbsp soy sauce
1 chopped bell pepper (I've never used this)
cooked rice
chow mein noodles

Mix meat, crumbs, onion, egg, salt, ginger and milk in a large bowl. Shape into balls. Place on a cookie sheet in a 350 degree oven for 15-20 minutes, or until meatballs are cooked through.
(I don't like to touch raw meat, so I put a piece of tinfoil on a cookie sheet, then dump the meat mixture onto it. Using a spoon or spatula, I spread the meat mixture into a square, making sure it is even all the way across. Then, take a knife and score the meat into 1 inch squares - don't cut all the way through. Cook the meat at 350 for 15-20 minutes or until cooked through. Then, cut the meatballs apart and you're ready to go.)

Meanwhile, in a small bowl, combine cornstarch and sugar. Stir in reserved pineapple juice, vinegar, and soy sauce. Stir until smooth. Pour into a large skillet that has been warmed on medium heat. Stir constantly until mixture thickens and boils. Boil and stir for one minute. Add meatballs, pineapple, and bell pepper. Heat through, for about 2-3 minutes. Serve over rice with Chow Mein noodles.

BBQ Beans

This dish is great served with baked potatoes.

1 Tbsp brown sugar
1 ½ Tbsp water
1 ½ Tbsp catsup
1 Tbsp Worcestershire sauce
1 Tbsp vinegar
½ tsp dry mustard
½ Tbsp chili powder
Salt and pepper

½ onion, chopped
1-2 stalks celery, chopped
½ lb ground beef
1 lb can pork and beans

Put the first eight ingredients in a saucepan and bring to a boil. Turn off. Brown ground beef; add onion and celery. Add meat mixture and sauce to pork and beans in a casserole dish. Bake at 350° for 30 minutes.

Tostada Casserole

1 lb Ground beef
Chopped onion
8 oz Tomato sauce
1/4 cup Water
1 Teaspoon chili powder
1/2 of a 4 oz can Diced green chilies
1 cup Monterey Jack cheese, shredded
1 4 oz Package hard taco shells, coarsely broken

Brown ground beef and onion. Drain. Return to skillet and add tomato sauce, water, chili powder, and chilies. Mix together and heat through.
Place taco shells in the bottom of ungreased casserole dish. Pour meat mixture on top. Add cheese. Cover and bake at 350 for 20 minutes.

Taco Salad

Okay so this may be totally lame, but we had it last night and it tasted really good to me. I like it because it is easy and so versatile, I think I find a new ingredient to add every time we have it. And I usually have leftover hamburger so we have burritos or some easy leftover the next night.

1 lb. hamburger
taco seasoning (add as little or as much as you like)
1 head lettuce
1 can black or pinto bean
corn chips (you could also use Fritos or Doritos)
cheese
ranch dressing
other toppings we like: tomatoes, onions, corn, salsa

cook hamburger & add in taco seasoning
drain beans and warm in pan

layer as follows: chips (crush first), lettuce, hamburger, beans, cheese, other toppings of your choice then top off with dressing Enjoy!

-Growing up we used Dorito chips and Catalina dressing which is a really good combination as well.

Crock Pot Taco Soup

Another fast and easy soup recipe. This is a hit with my a family and at work!

Ingredients
1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb ground beef or any meat

Directions
1. Cook meat and drain.
2. Shred if needed.
3. Add all ingredients to crock pot.
4. DO NOT DRAIN CANS.
5. Stir.
6. Cook on high for 2 hours or low for 4 hours.
7. Keep on low until serving to keep hot.
8. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

Lasagna Soup

This is a fast yummy soup...everyone in my family loves it!

Ingredients
1 lb ground beef
1 medium onion, chopped
1 (7 ounce) box Hamburger Helper lasagna
5 cups hot water
1 (15 ounce) can stewed tomatoes, undrained
1 (15 ounce) can whole kernel corn
1 small zucchini, chopped

Directions
1. Brown hamburger meat and onions in a Dutch oven over medium-high heat. Drain.
2. Stir in hot water, Hamburger Helper sauce mix, stewed tomatoes, corn, and Rotel. Heat to boiling, stirring occasionally.
3. Reduce heat. Cover and simmer for 10 minutes, stirring occasionally.
4. Stir in uncooked Hamburger Helper noodles and zucchini.
5. Cover and cook for 10 additional minutes.
6. Sprinkle each serving with grated Parmesan cheese.

Beefy Cheesy Skillet

1 lb ground beef
1 medium onion, chopped
1 can (10 3/4 oz) condensed Tomato soup
1/4 c. water
1 Tbs. Worcestershire sauce
1 c. shredded cheddar cheese
2 c. cooked rotini pasta

1. In Medium skillet cook beef and onion until beef is browned. Pour off fat.

2. Add soup, water, Worcestershire, cheese, and macaroni. Reduce heat to low and heat through.

My kids love it!

Tinfoil Dinners

1 lb ground beef (enough for 4 people)

4 potatoes cubed and boiled

4 carrots cut and boiled

1 can cream of chicken soup

1 pkg gravy

Prepare 4 pieces of tinfoil. Divide ground beef into 4 patties and place one on the center of each tinfoil piece. Equally divide the potatoes and carrots onto the top of the hamburgers. Mix the soup and gravy mix. Put equal amounts of gravy mixture on top of each dinner. Seal edge of tinfoil so everything is enclosed. Bake at 350 for 45 minutes.