Tried and True

Delicious appetizer!  We've made this for years.  Found the recipe on Tasty Kitchen, link at the bottom of the page. 2 cans   (11 Oz. Can) Mexi-corn 16 ounces, weight   Sour Cream 1 cup   (Real) Mayonnaise ½ whole   Lime, Juice Only 1 bunch   Cilantro 4 stalks   Green Onions 1 teaspoon   Cumin 1 teaspoon   Cayenne Pepper 2 cups   Four Cheese Mexican Blend Shredded 2 bags   (12 Oz. Bag) Tortillas Chips Mix together the corn, sour cream, and mayonnaise. Slice the lime in half and squeeze the juice from one half over the corn mixture; mix well. Chop the cilantro and green onions. Add to the corn mixture. Blend in the cumin and cayenne pepper. Mix in shredded cheese. Refrigerate overnight. Serve with tortilla chips. [source]

8 ounces cream cheese, softened 1 pkg bacon bits 1/2 stick butter fresh mushrooms with stems removed green onions, chopped Bring cream cheese to room temperature, mix in bacon bits and green onions.  Stuff mushrooms with cream cheese mixture.  Place in casserole dish with slices of butter.  Bake at 375 for 10 to 15 minutes.

It's soup weather and this is a delicious, easy soup to make. So far, everyone who has tasted it, has loved it. 3 boneless chicken breasts, cooked and chopped 2 cans Great Northern Beans 1 can red beans 2 cans Shoepeg corn, drained (regular whole kernel corn can be substituted) 1 can rotel (I use original, but you can choose your heat) 1 can cream of mushroom soup 1 can cream of chicken soup 2 cans chicken broth ( I use the broth created when I boil my chicken breasts) 1 chicken flavored bouillon cube 1 medium chopped onion 1/4 c butter 1 t cumin garlic salt to taste pepper 16 oz velveeta cheese (I add a little more) (I've also used Jane's Crazy Salt or Tony C's for extra seasoning) Empty all cans into large pot. Saute onion in butter and add to pot. Add chicken and seasonings to mixture and simmer 20 minutes. Cube cheese and melt with chicken mixture until hot. (I have combined all ingredients, except the cheese, as it states above; cooked the soup in the crockpot all

This roast is so easy and so delicious. I've fixed it twice now and it's been a hit both times. I found the recipe on Pioneer Woman's Tasty Kitchen website. * 1 whole Beef Roast, 1 1/2 To 2 Lbs. * ½ teaspoons Salt * ½ teaspoons Coarsely Ground Black Pepper * ½ cups Beef Broth * ¼ cups Soy Sauce * 4 cloves Garlic Chopped * ½ teaspoons Crushed Red Pepper Flakes * 2 Tablespoons Freshly Squeezed Lemon Juice Place roast (thawed or frozen) in a 2.5 to 4 qt. slow cooker, and season with salt and pepper. Add remaining ingredients (except the lemon juice) over the beef. Cover and cook on low for 8 to 10 hours. Sprinkle with lemon juice, shred into large chunks, and remove from the slow cooker. Serve beef and juices over mashed potatoes, rice, or noodles. If you wanted to make shredded beef sandwiches, just take the beef out a little early, shred it, return it to the slow cooker and cook for another 20 to 30 minutes.

1 can beef broth 1 can tomato sauce 2 teaspoons Italian seasoning salt and pepper to taste 1 can Italian style diced tomatoes 1 med chopped onion 1/4 c chopped bell pepper 1 clove garlic, pressed or minced 1 pkg precooked frozen Italian meatballs assorted frozen, canned or fresh vegetables dry pasta or frozen tortellini (my family preferred the tortellini) fresh grated Parmesan cheese to sprinkle on top. Combine all ingredients in crock pot. Let cook all day on low. Add tortellini about 20-30 minutes before serving. Note: If you want, cook the soup, minus the pasta, the day before. Let it cool and refrigerate overnight. The next day, warm it up on the stove and add pasta. Cook until pasta is done and serve. It was much, much better this way. Also you can add more beef broth, tomato sauce and water, depending on the thickness and taste you want.

1 (2 lb) pork tenderloin 1 envelope dry onion soup mix 1 cup water 3/4 c red wine 3 T minced garlic 3 T soy sauce freshly ground black pepper to taste Place pork tenderloin in a slow cooker with the contents of the soup packet.  Pour water, wine and soy sauce over the top, turning the pork to coat  Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible.  Sprinkle with pepper.  Cover and cook on low setting for 4 hours.  Serve with cooking liquid on the side as au jus.

1 1/2 lb ground beef 1 1/2 t ground cumin 1 T chili powder 1/4 t garlic powder 1/4 t red pepper 1 t salt 1 t black pepper 1 can diced tomatoes 10-12 corn tortillas 2 c small curd cottage cheese 1 egg 1/2 c cheddar cheese 1 c Monterey jack 2 c shredded lettuce 1/2 c chopped fresh tomatoes 3 green onions chopped 1/4 c black olives Brown beef, drain.  Add spices and tomatoes.  Cover bottom and sides of baking dish with tortillas.  Pour beef mixture over tortillas, place layer of tortillas over meat mixture and set aside.  Combine eggs, cottage cheese and Monterey jack/cheddar.  Pour over tortillas.  Bake at 350 for 30 minutes. Remove, sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives.

Sometimes you run across something and wonder how in the world you've survived this long without it. This is how I feel about this recipe. Two main ingredients. No ice cream machine. No rock salt. Easy peasy! Make the basic recipe then add in whatever you want. Make it your own! Basic Recipe: 2 cups heavy whipping cream (whipped until it stands in peaks) 1 can sweetened condensed milk (folded into the whipped cream) vanilla extract Freeze for six hours. So far I've made... Rocky Road (unsweetened cocoa powder and salted, roasted almonds added to the sweetened condensed milk then folded into whipped cream. I also added spoonfuls of marshmallow crème) Salted Caramel (For this I used a flavor packet from Duncan Hines intended to flavor icing. I used caramel, of course, added to the sweetened condensed milk. Then added about 1/2 teaspoon of sea salt.) Strawberry (Strawberry Duncan Hines flavor packet, mixed with sweetened condensed milk and fresh strawber

Jambalaya Over Rice Ingredients: * 1 onion (diced) * 1/2 green bell pepper * 1/2 yellow bell pepper * 1/2 red bell pepper (cut small strips then cut in half for all bell peppers) (I used all green bell peppers because of the price) * 1 whole garlic clove(diced) * 2 cans diced tomatoes * 1 small can tomato sauce * 6 Polish Sausages (chopped into bite sized pieces) * 15-20 jumbo whole shrimp * 2 cans red beans * 1 can corn niblets * 1/2 cup vegetable oil * Worcestershire sauce (to flavor) * Creole seasonings (to flavor) * 1 Tbsp. parsley flakes * 1 cup rice (uncooked) Cooking Instructions * Start with oil heated, add onion, garlic, and sausage... sautee with sauces and spices * Add all peppers * Let simmer untill onions and peppers soften. * Add tomatoes and 1-2 cans of water. * Let it come to a boil, then add beans, corn and parsley flakes. * Boil rapidly and flavor to taste. * When sausage rises to top, add shrimp and simmer for 20-30 minutes. * Serve over ric

I am loving soups these days. I found this recipe on another blog and thought I'd give it a try. Tim and Walter love hot wings. I did a little tweaking to the recipe as I went along. So far the results have been all thumbs up! And best of all, it's cooked in a crock-pot! 2.5 pounds boneless chicken breast 2 large carrots, chopped 1 large onion, chopped 3 ribs of celery, chopped 5 cloves of garlic, chopped 1 pkg ranch dressing mix 1 T smoked paprika 1 box of low sodium chicken broth Franks Buffalo Hot Wing Sauce. I used about 3/4 cup. (This made a fairly mild soup. I added more hot wing sauce to my own bowl.) 1 15 ounce can of tomato sauce 1 15 ounce can of diced tomatoes w/chilies 1 bag of baby spinach 2 cans of great northern beans, rinsed and drained Chop the onion, garlic, carrots and celery, add to crockpot. Add the smoked paprika and ranch dressing mix. Add the chicken, chicken broth, tomatoes, tomato sauce an

Chicken, Andouille and Sausage Gumbo Ingredients 1 cup vegetable oil 1 cup all purpose flour 6 large onions, chopped (about 12 cups) 6 red bell peppers, seeded, chopped (about 7 cups) 8 celery stalks, chopped (about 3 cups) 16 garlic cloves, chopped 1 teaspoon cayenne pepper 1 cup dry white wine 1/2 cup chopped fresh thyme 6 bay leaves 2 28-ounce cans diced tomatoes with juice 4 8-ounce bottles clam juice 4 cups low-salt chicken broth 4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices 3 pounds skinless boneless chicken thighs, cut into 1-inch cubes 2 16-ounce packages sliced frozen okra 4 pounds peeled deveined medium shrimp Minced fresh Italian parsley Steamed rice Preparation Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, an

Ingredients 6 slices Bacon 1/2 red onion, diced 1 can baked beans 1/4 c brown sugar 1/4 c ketchup 1/8 c red wine vinegar 1/8 c water 1 t worcestershire sauce 2 dashes hot sauce (or to taste) 2 T prepared mustard Preparations Instructions Start by heating a large sauce pan over medium-high heat. Chop bacon into small pieces. Add bacon to hot pan. When fat starts to render, add the onion. Let cook until onions are transclucent and bacon is starting to crisp. Lower heat to medium. Add the rest, except beans, of the ingredients into the bacon and onion mixture. Let mixture bubble for a couple of minutes and then turn heat down to just a simmer. Simmer for 10 minutes or so. Drain beans and place in oven-safe baking dish. Add bacon/onion/sauce mixture. Mix well. Place in oven. Bake at 275 degrees for 45-60 minutes.

I found two recipes via Pinterest and tried them on our latest adventure. The first one is a foil-pack recipe. I love using these on the campfire. Easy prep and easy clean-up. Santa Fe Chicken Foil-Pak Ingredients 1 can (15 oz each Black Beans, drained, rinsed 2 cups frozen whole kernel corn (I used canned corn) 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained 1/2 teaspoon ground cumin PAM® Original No-Stick Cooking Spray 4 boneless skinless chicken breasts (5 oz each) (I used chicken breast tenders because they were smaller and cooked a bit more quickly.) 1/2 cup shredded Mexican cheese blend Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl. Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Br

This recipe was so easy and we ate it for two meals. The first meal, we ate it straight from the slow cooker. For the second meal, we reheated what was left and used it for filler in breakfast burritos. We just added salsa! Ingredients 1 pkg. (26-32 ounces) frozen shredded hash brown potatoes 1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles 2 cup (8 ounces) shredded mozzarella cheese 6 green onions, sliced 12 eggs 1/2 cups milk 1/2 teaspoon salt 1/4 teaspoon ground black pepper Directions 1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker. 2. Top with half of the sausage, cheese and green onion. Repeat layering. 3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended. 4. Pour evenly over potato-sausage mixture. 5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

When I was a child, there was a restaurant here in town. It was named Joda's Restaurant and it was owned and run by a man named.....Joda. I'll bet you didn't expect that, did you? Well, they had a house dressing that was awesome. It was on every table, along with crackers. It sustained most of us kids during the long wait for our food. The wait wasn't really long, but as a child, it sure felt like it. The sauce and crackers were so good, that sometimes, we weren't really hungry for our dinner when it came! The restaurant is no longer there. Joda has since passed away, but his dressing lives on. My kids love it. I wanted to share with you all. Joda's Sauce 2 c mayonnaise 1 3/4 c french dressing 1 T Parmesan cheese 1/2 t garlic powder 1/4 t sugar 1/4 c white vinegar Combine ingredients well. Store in refrigerator. Enjoy!

4 to 5 lbs beef brisket 2/3 c soy sauce 1/2 c white vinegar 1 T ketchup 1/2 t garlic powder 1/4 c black pepper Combine soy sauce, vinegar, ketchup, and garlic powder. Place meat in shallow dish and pour marinade over. Turn occasionally. Place in refrigerator overnight or 6-8 hours. The next morning, remove meat and spread pepper firmly into meat. Wrap securely in foil (heavy duty works best). Place in baking dish. Bake for 3-4 hours at 275 to 300 degrees. Cool completely and slice thinly across grain (slices best when cold from the fridge). I reserve some of the juice produced when baking it. After meat is sliced, I place in shallow dish, pour juices over it and reheat in oven. This takes about two days to complete, but sooooo worth it. It will be the most flavorful, tenderest meat you've eaten in a long time! Enjoy!

I saw this recipe on facebook and decided to try it. It was a hit!!! Only one very small serving left. Ingredients: 1 bag of frozen tortellini 1 small bag of fresh spinach 2 cans of italian style diced tomatoes 1 box or 4 cups or vegetable broth 1 block of cream cheese put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs (Changes I made: I added a carton of fresh sliced mushrooms. I also cooked it on the stove instead of the crock pot, just because I didn't have 5-6 hours)