Mashed Potato Casserole

• 8-10 medium potatoes, peeled and cooked
• 1 pkg cream cheese, softened
• 1 stick butter, softened
• 8 oz sour cream
• 1 tsp salt
• 1 tsp pepper

Cook the potatoes (I boil and drain). Put all ingredients into your a mixer (or bowl with hand mixer) and mix until fully blended and creamy. Spread into a 9x18 greased baking dish. Bake at 350 F for 30-40 minutes. Or mash with a hand masher if you like it a little lumpy like I do! (If you do it this way soften the cream cheese and butter first, it'll make it easier to blend together.)

Buffalo Chicken Dip

• 2 cups of cooked chicken, shredded
• 2 blocks of cream cheese, softened
  
• 1 cup of shredded cheddar cheese
• 3/4 cup of Frank's Red Hot Sauce
• 1 cup of Ranch dressing

Bake in oven at 350 degrees for 30 mins. Serve with tortilla chips and celery.

Easy Taco Dip

• 16 oz of sour cream
• shredded lettuce
• diced tomatoes (1 or 2)
• 1 packet of taco seasoning
• shredded cheddar cheese
• Pinto beans (optional)
  

Mix taco seasoning & sourcream together, and spread a layer on bottom of 9x13 pan.

Add a layer of tomatoes. Add a layer of lettuce. Cover it all with shredded cheese.

Great with Tostitos Scoops b/c they hold a lot!

Cheesy Potato Casserole

• 1 lg. bag frozen hash browns
• 1 onion, diced
• 1 can cream of chicken soup
• 2 sticks butter, melted
• 10 oz. sour cream
• 12 oz. grated cheddar cheese
• Corn flakes
• Salt & pepper

1. Put potatoes in the bottom of a 9"x13" pan.
2. Mix onion, soup, 1 stick melted butter, sour cream and cheese. Spread on top of potatoes. Put a layer of corn flakes on top of mixture. Drizzle remaining butter on top.
3. Bake at 350 degrees for 30 minutes.

Pumpkin Chili

• 1 onion, diced
  
• 1 lb. ground beef
• 1 cup canned pumpkin
• 1 bottle chili sauce
• 1 28-oz can diced tomatoes
  
• 1 can drained kidney beans
• 1-2 tbsp chili powder
• 1 1/2 tsp salt
• 1 tsp. pumpkin pie spice (or more to taste)

1. In large pot, cook ground beef and onion (I also add green pepper chopped, but that's optional) until beef is browned.

2. Add all other ingredients and mix well.

3. Cover and simmer about 1 hour, stirring frequently.

Fluffy Pumpkin Cheesecake

• 2 (8 ounce) packages cream cheese, softened
• 2/3 c. sugar
• 2 tsp pumpkin pie spice
  
• 2 eggs
• 1 (15 ounce) can of pumpkin
• 1 ready made crust

1. Beat cream cheese on medium until fluffy. Add sugar and spice, beat till combined.
2. Add eggs, one at a time. Mix until just combined. Stir in pumpkin.
3. Pour into crust. Bake at 350 for 35-40 minutes, or until center is almost set. Cool one hour, store in the fridge.

Yum! Enjoy!

Cake Balls

• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) container prepared cream cheese frosting (you can mix and match cakes and frostings!)
  
• Dipping (melting) chocolate, I use I thing chocolate and one thing white chocolate, Baker's I believe.
  

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl (let stand for ~20 minutes first), and stir in the frosting until well blended.
2. Use a melon baller or small scoop to form balls of the chocolate cake mixture. (I just took some out on a spoon, and rolled it between my hand to form a ball) place on wax paper on a cookie sheet.
   
3. After formed, pop them into the freezer for at least an hour.
4. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
5. Dip the balls into melted chocolate using a toothpick or fork to hold them (I just used my fingers). Place on waxed paper and return to the fridge to set.

YUM!

Posole

By request! ;0)

• 2 pounds pork shoulder, cut into 1 inch chunks. (I buy the already cubed pork shoulder stew meat, much easier!)
• 1 tsp salt
• Freshly ground pepper
• 1 tsp ground Cumin
• 1 tsp dried Oregano (plus some for garnish if you want)
  
• 1-2 tbsp canned Chipotle chilies in Adobo Sauce pureed with 4 tbsp water (I use MUCH more, but we like it HOT)
• 2- 30 ounce cans hominy (I get Mexican Style)
• 1 Bay Leaf
• 2 medium onions, 1 finely chopped, 1 diced
• 2 large garlic cloves, chopped
• 1 bunch cilantro, stemmed. (Plus some chopped for garnish if you want- all optional)
• 6 radishes, thinly sliced (optional)
• Avocado, diced (optional)
• Limes, cut into wedges (optional)
  
• Tortillas (optional)

In large soup pan brown pork and add salt, pepper, cumin, oregano and chipotle puree. (start with 1 tbsp to control the heat, more can be added later) Add the liquid from the canned hominy along with the bay leaf and enough water to cover the meat. (~2 cups) Bring soup to a boil and skim off any foam that comes to the surface. Reduce heat then add finely chopped onion and cook, covered at a low simmer for 1 hour.

Add the hominy to the soup, turn heat up a little and cook uncovered at moderate heat until the pork is tender and the liquid has thickened slightly but is still soupy. (~1 hr) Add water if it becomes to thick. Add more chipotle puree to taste. (If you only prefer a little, it wont have a real red color to the soup, don't worry about it!) 10 minutes before the soup is done add the chopped garlic. Before serving add the chopped cilantro. (I don't do this step)

Assemble garnishes (cilantro, avocado, onion, oregano, radishes, limes) and warm the tortillas. Serve.
We only do chopped onion, soo good, and tortillas with the soup. Jason likes lime with his. Enjoy!

Banana Walnut Bread

Topping:

1/4 cup firmly packed brown sugar
1/4 cup chopped walnuts
2 tablespoons butter or margarine, softened

Bread:
6 tablespoons butter or margarine, softened
2/3 cups granulated sugar
2 eggs
3 ripe medium bananas, peeled and mashed
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 (4 ounces) cup chopped walnuts

Preheat oven to 350*F. Lightly spray pan with vegetable pan spray. In small bowl, combine topping ingredients; mix until resembles coarse crumbs. Set aside.

In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, bananas and vanilla; mix well. Combine flour, baking powder and salt. Add to butter mixture; mix just until blended. (do not over mix). gently stir in walnuts. Pour into prepared pan. Sprinkle topping evenly over batter. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes; remove from pan and cool completely.

Makes 8-10 servings.

Peanut Butter Cookies

Ingredients:

• Hershey's Kisses
• 1/2 cup shortening
• 3/4 cup Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Granulated sugar

Directions:
1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Sugar Cookies

• 1.5 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 tsp vanilla extract
• 5 cups all purpose flour
• 2 tsp salt
• 2 tsp baking powder

Mix butter and sugar till smooth, beat in eggs and vanilla, stir in flour, baking powder, salt. Cover and chill in fridge/freezer (recipe says at least two hours, but as long as the dough is firm... it's ok!). Preheat oven to 400*, roll out dough, cut out cookies, place on un-greased cookie sheet and bake 6-8 minutes.

*** I don't do most of that! I make it roll the dough between my palms and roll in sugar then just put the ball on the cookie sheet. I've never made shapes, though I'm sure my day is coming with Ethan!

Apple Crisp

Ingredients

• 6 apples- peeled, cored and sliced (I don't peel mine, it's a PITA)
  
• 1 cup water
• 1 (18.25 ounce) package white cake mix
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Arrange apples in an even layer in bottom of baking dish. Pour water over apples.
In a medium bowl mix together cake mix, brown sugar, and cinnamon. Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle mixture over apples.

Bake in preheated oven for 50 to 55 minutes.

Winter Squash Soup with Gruyere Crutons

Soup

• 1/4 cup ( 1/2 stick) butter
• 1 large onion, finely chopped
• 4 large garlic cloves, chopped
• 3 14 1/2-ounce cans low-salt chicken broth
• 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
• 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
• 1 1/4 teaspoons minced fresh thyme
• 1 1/4 teaspoons minced fresh sage
• 1/4 cup whipping cream
• 2 teaspoons sugar

Croutons

• 2 tablespoons (1/4 stick) butter
• 24 1/4-inch-thick baguette bread slices
• 1 cup grated Gruyère cheese
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh sage

For soup:

Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

For croutons:

Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

Butternut Squash Soup

Ingredients

• 6 tablespoons chopped onion
• 4 tablespoons margarine
• 6 cups peeled and cubed butternut squash
• 3 cups water
• 4 cubes chicken bouillon
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 2 (8 ounce) packages cream cheese

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Chocolate Chip Cheesecake Dip

Ingredients

• 16 ounces cream cheese, softened
• 1 cup butter, softened
• 1 1/2 cups powdered sugar
• 4 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 cup semisweet mini chocolate chips
• 1 cup pecans, finely chopped (optional)

Beat cream cheese and butter until smooth.

Mix in sugars and vanilla.

Stir in chocolate chips and pecans.

Cover and chill 2 hours.

Serve with Honey Maid graham cracker sticks.

Cowboy Bake

• Cooking Spray
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 2 Tbsp olive oil
• 1 lb boneless chicken breast, cubed
• 1 (10-oz) can diced tomatoes
• 1 cup frozen corn kernels
• Pinch chili powder (I use way more than a pinch! :0)
• 1/2 tsp salt
• Pinch of cayenne pepper (Again, more than a pinch!)
  
• 1 cup grated monterey jack cheese
• TOPPING-
• 1 (8.5-oz) package corn-muffin mix (I can't find 8.5 oz packages, so I use two 6.5 oz pkgs, which makes a thicker topping, which we love!)

1. Preheat oven to 350 degrees. Coat a 9-in. pie pan with cooking spray. (I just use a oven safe skillet that I cook everything in and skip this step, saves dishes!) Saute' onion and garlic in oil to 2 minutes, or until desired tenderness.
2. Add chicken and brown, then add tomatoes, corn, chili powder, salt and pepper and cook 10 minutes, stirring occasionally. Pour into pie pan (or leave in this pan if oven safe) and top with grated cheese.
3. Prepare muffin mix according to package directions. Spread evenly over chicken mixture and bake for 30 minutes or until muffin topping is lightly browned and filling is bubbling.

Broccoli Cheddar Cheese Soup

• 2 tablespoons butter
• 3 tablespoons all purpose flour
• 4 cups lowfat milk
• 3/4 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1 10 ounce package frozen chopped broccoli, thawed, drained (I usually use a 16 oz package frozen florets)
  
• 1 finely chopped red bell pepper
• 6 ounces sharp or extra sharp Cheddar cheese, shredded
• 2 tablespoons chopped chives or green onion tops

Melt butter in a large saucepan over medium heat. Add flour; cook and stir 30 seconds or until bubbly. Add milk, salt, mustard and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add broccoli and red pepper; return to a boil. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally. Add cheese; stir over low heat just until cheese melts, do not boil. Ladle into four soup bowls; top with chives.

Baked Potato Soup

• 8 medium sized baked potatoes
• 3/4 cup flour
• 3/4 cup melted butter
• 6 cups whole milk
• salt and pepper to taste
• 4 green onions, chopped fine
• 1 pound bacon, fried crisp and crumbled
• 1 chicken bouillon cube
• 1 1/2 to 2 cups shredded cheddar cheese
• 1 8 ounce container sour cream

Bake potatoes, cool and cut into small cubes. Cook bacon crisp; crumble. Melt butter in saucepan; add flour and let bubble for one minute. Add milk and bouillon cube. Add remaining ingredients except sour cream. When all is hot, then add sour cream. Stir well and serve.

Crockpot Chicken Tortilla Soup

• 5 chicken breasts
• 2 cans tomato sauce
• 2-4 jalapeno (more to taste)
• 3-5 cans chicken broth
• 1-2 green bell peppers
• 1 Large Onion
• Tortilla chips
• Avocado, Cheese, Sour Cream & Lime (optional - put on at the end)

Cook chicken and tomato sauce in a large crockpot. Put in enough chicken broth (or water if you prefer) - to cover chicken pieces. Add 1-2 chopped up jalapeno, take out the seeds (leave in seeds if you want it spicy). Cook for at least 4 hours, or until chicken is done.

After 4 hours, remove chicken from crockpot, and shred with a fork. Cut up and add green peppers and onion, (another jalapeno if you want it spicier). Crush up some tortilla chips in a ziplock bag until it is just dust, add it to soup. Cook approximately 2 hours.

Add another bag (or two!) of crushed tortilla chips to taste or until it thickens to your liking. Serve warm, add avocado slices, grated cheese, sour cream and lime juice as you would like. I mainly do cheese and sour cream and it's delish! Also, most of the time I leave the chips out entirely and it's still soo yummy!

Enjoy!

Zuppa

I LOVE this soup!!

Ingredients

• 1 lb ground Italian sausage (I get the hot links and just take off the casings)
  
• 1½ tsp crushed red peppers (I use more)
  
• 1 large diced white onion
• 4 Tbsp bacon pieces (and more again)
  
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sauté bacon, onions and garlic for approximately 15 mins. or until the onions are soft. (I usually do the bacon separately)

Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

Add potatoes and cook until soft, about half an hour.

Add heavy cream and cook until thoroughly heated.

Stir in the sausage.

Add kale just before serving.