Hashbrown Casserole

32 oz of cubed hashbrowns
8oz of sour cream
a bag of shredded cheese
a handful of frozen onions(I dont use many onions instead I put in a little onion powder)
1/2 of cup melted butter
1/4 t. salt and pepper
a can of cream of chicken soup

Mix all this together in 9x13 greased dish and bake on 350 for 45 minutes!
It is yummy

Beth McClintock

Taco Soup

1 lb ground beef or 3-4 chicken breasts cooked and shredded
2 can black beans
2 can pinto or chili beans
1 can shoepeg corn
4 cans rotel
1 can chicken broth
1 chicken bullion cube
1 onion chopped fine
2-3 (or more) cloves of fresh garlic, minced
2 pkts taco seasoning
2 pkts ranch seasoning
seasonings such as garlic and onion salt to taste

Put everything in large pot and bring to a boil and simmer for 15-25 min

If using ground beef, brown with 1/2 of chopped onion, a dash of garlic powder and a little seasoning salt, drain

If using chicken, cook and then shred and add to pot. Can use broth from this instead of can of broth if desired.

Can add more broth or water to desired consistency.

This makes a large pot of soup. Recipe can be divided but I have found most is always eaten because it is VERY yummy and the rest freezes well.

Also, have had it with chicken and beef and both are very good.



Jenny Rose

Slow Cooked Pepper Steak

1 1/2-2 lbs of beef round steak
2 TBS cooking oil
1/4 cup soy sauce
1 cup chopped onions
1 clove garlic, minced
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground ginger
4 tomatoes- diced or 1 (16 oz) can of tomatoes with liquid, cut up
2 large peppers, cut into strips
1/2 cup cold water
1 TBS cornstarch


Cut beef into 3x1" strips. Brown in oil and place into slow cooker.

Combine next 7 ingredients and pour over beef.

Cover and cook on low 5-6 hours or until tender.

Add tomatoes and green pepper and cook on low an additional hour.

Combine cold water and cornstarch to make a paste. Stir into liquid in slow-cooker. Cook on high until thickened.

Serve over rice or noodles.


Jenny Rose

Monetery Jack Salsa

2 cups shredded Monterey Jack Cheese
5 green onions, sliced
5 Roma tomatoes, seeded and chopped
1/4 cup chopped fresh cilantro
1 (4 oz) can diced green chilies
1 (4 oz) can chopped black olives
1 cup Zesty Italian Dressing

Mix all ingredients. Best if made day before and refrigerated overnight

Crock Pot Beef Sroganoff

2 lbs cubed stew meat
1 small can mushrooms with juice
2 cans cream of mushroom soup
1 packet onion soup mix
1/4 cup Minute Tapioca
1/2 cup of water
1/2 cup of red wine (or water)

Cook on low for 6-8 hours.

Serve over egg noodles or rice.


Jenny Rose

Mashed Potato Casserole

Mashed Potato Casserole

9 to 11 potatoes(peel and cube)
8 oz cream cheese
1 cup sour cream
Salt and pepper to taste
Butter

Boil and drain potatoes..whip.. add sour cream and cream cheese and butter.(salt and pepper)
Beat till smooth
Put in 9 x 13 pan
Dot with butter
Sprinkle paprika on top
Cover with foil and refrigerate over night
Bake covered with foil for 15 minutes on 325
Foil off and continue baking for 20 minutes


Beth McClintock

Ranch Pretzels

1package (14 ounces) sourdough pretzel nuggets (about 5 cups)
3 cups checkerboard-shape or tiny twist-shape pretzels
1/3 cup vegetable oil
1 envelope (1 ounce) ranch dressing mix

1. Heat oven to 325 degrees. Place pretzels in ungreased jelly roll pan. Mix oil and dressing mix in small bowl. Pour over pretzels; stir to coat.

2. Bake 10 minutes, stirring once. Cool completely, about 30 minutes. Store lightly covered. 8 cups snack.

Sue Hoelzer

Spice Tea

1 cup of Tang
2 1/2 cups of Sugar
1/2 cup of Instant Tea
1 packet of lemom/lime Kool Aid
1/2 teaspoon of cloves
1 tablespoon of Cinnamon

I put everything in a Tupperware blowl and shake it up!

I put about 3 tablespoon full in a regular size coffee mug.


Beth McClintock

Monkey Bread

3 cans biscuits (10 count)
1 cup sugar
2 tsp cinnamon
2/3 cup brown sugar
1 1/2 sticks butter or margarine
Pecans (optional)

Grease bundt pan and if desired sprinkle bottom with pecans.

Cut biscuits into 4 pieces each. Put sugar and cinnamon in bag and shake to coat biscuits then place biscuits in pan.

Boil brown sugar and butter and pour over biscuits. Bake 30 minutes at 30 minutes.

Let cool 10 minutes, turn out of pan onto a plate, eat while warm.


Jenny Rose

Guacamole

2 avocados
1/2 lime, juiced
2 tablespoons chopped onion (can add a little more)
1/2 teaspoon salt
1 teaspoon olive oil
1 tablespoon chopped cilantro
1 clove garlic
1/4 cup chopped tomato
1/4 teaspoon ground pepper
1/4 teaspoon tabasco sauce
sprinkle of cumin

Mix all ingredients together, cover tightly and refrigerate at least 1 hour.

Jenny Rose

Chocolate Scotcheroos

1 cup sugar
1 cup Karo syrup
1 cup creamy peanut butter
6 cups Rice Krispies
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Heat corn syrup and sugar in large pan over medium heat, stirring to dissolve sugar. Bring to boil, remove from heat. Stir in peanut butter, add cereal until well coated. Pour into greased 9x13 pan and pat in place. Melt chips over low heat and spread over cereal. Cool 45 minutes and cut into squares.