Main Dish - Mexican

6 Sisters Sweet Pork Quesadillas (or Nachos or Burritos or Whatever!)

1-2 pounds pork roast (you can use shoulder, butt or loin)

8 oz. chunky salsa

1 12-oz can Dr. Pepper

1 cup brown sugar

10 tortillas

2-3 cups Colby Jack Cheese

Optional toppings: sour cream, guacamole, pico de gallo, lettuce, salsa, etc.

Put the pork in the slow cooker. Mix together salsa, Dr. Pepper, and brown sugar and pour over the pork. Cook on low for 6-8 hours. Drain the liquid (reserving just a little bit to mix with the pork) and shred the pork. Mix the shredded pork with the reserved liquid.

For quesadillas, heat a nonstick griddle or pan to medium heat, place a tortilla on the heated griddle. Sprinkle on about ½ cup cheese and a ½ cup pork and place a second tortilla on top. Cook for 3 to 5 minutes, or until tortilla is golden brown, turning over halfway through. Repeat for more!

Gimmie a Chimmie Chimichangas
3-4 chicken breasts, cooked and shredded
1 small can diced green chilies
salt and pepper to taste
2 cups cheddar cheese grated
8 - 10 warm flour  tortillas

Stir shredded chicken together with chilies, salt, pepper and cheese. Place 1/2 cup increments into warm tortillas. Tuck in ends then roll and secure with a wooden toothpick. Meanwhile, heat some oil in a large skillet. When oil is hot, place rolled chimichangas seam side down and fry and turn until it is golden brown and crispy all around. Remove toothpicks and serve topped with guacamole (definitely!), sour cream, salsa, shredded lettuce, tomatoes, and olives.

Slow Cooker Carnitas

3-4 pounds pork shoulder roast

15 ounces green taco sauce

4 cloves garlic, minced

1 sweet onion, sliced

1 tablespoon chili powder

2 teaspoons dried oregano

2 teaspoons cumin

2 teaspoons kosher salt

1/2 teaspoons cayenne pepper

1 cup water

1/2 cup milk (Do not add to crockpot.)

10-12 small tortillas

Cut roast into 3-4 large pieces. Pierce meat all over with a knife. Stir together taco sauce, garlic, onion, chili powder, oregano, cumin, salt, cayenne, and water. Add pork pieces, and spoon liquid over the meat to coat all sides. Cover crockpot and cook on high 6-8 hours or low 8-10 hours, until meat shreds easily. When meat is done, preheat oven to 275 degrees. Take pork out of the slow cooker and shred on a large-rimmed baking sheet. Discard any large pieces of fat. Pour ½ cup of cooking liquid and ½ cup of milk over shredded pork. Bake in preheated oven for 45 minutes until brown and crispy. Remove meat for serving with tongs. Serve with tortillas and toppings of your choice: guacamole, fresh salsa, cabbage slaw, etc.

Versatile Chicken Taco Meat
Also great for quesadillas, nachos or whatever!!!

2 pounds  chicken breast
2 cans mexican style diced tomatoes
1 package  taco seasoning mix
2 garlic clove minced

Place chicken in crock pot. Pour and sprinkle remaining ingredients over the chicken and cook on high 4-6 or low 6-8. Shred meat and serve wrapped in tortillas with other taco toppings or inside a crispy quesadilla fried in butter or even on top of chips and cheese for delicious nachos.



Tammy's Mexican Chicken Casserole DIP!!!
1 pound chicken breast, cooked and shredded
1 sweet  onion, finely chopped
1 large minced jalapeno
1 can diced green chilies
1 12 oz. cans green enchilada sauce
1 cup  chicken broth
1 cup  sour cream
2 cups pepper jack cheese, shredded
14 small corn tortillas
1 cup  cheddar cheese grated

Saute onions in about 1 tablespoon oil until soft. Add jalapenos, chilies, enchilada sauce, chicken broth and chicken. Stir in sour cream and pepper jack cheese. When cheese is melted it's ready to layer. Take the tortillas and cut them into 1/4" strips. Layer one fourth of the tortillas into the bottom of a 9x13 pan. Alternate chicken mixture, cheese then more tortillas, ending with cheese. Bake at 300 for about 20 minutes, or until very bubbly. Eat with  shredded lettuce and lots of diced tomatoes. Be sure to include lots of salty tortilla chips because this casserole tastes best as a dip!


Spicy Rice Skillet
1 pound ground beef
1 large onion, finely chopped
1 10 oz. can mexican style diced tomatoes
1 small can diced green chilies
1 cup  beef broth
2 tablespoons worcestershire sauce
2 tablespoons chili powder
2 teaspoons  garlic salt
1 teaspoon pepper
1/2 teaspoon hot sauce
4 cups  cooked rice
2 cups sour cream
2 cups  cheddar cheese grated
1 can  corn, drained
1 can sliced black olives
tortilla chips

In large skillet, brown hamburger along with onion until meat is browned and onions are soft. Then stir in everything but the rice and bring to a nice simmer. Simmer 10 minutes then remove from heat then place in a large bowl along with rice and cheese. Stir to combine; cheese should melt. Serve along side plenty of tortilla chips. Use the chips like a spoon!


Bunker's Cream Enchiladas
2 tablespoons oil
2 large onions, coarsely chopped
1 can diced green chilies
1 garlic cloves minced
2 tablespoons flour
1 1/2 cups chicken broth
1/4 teaspoon cumin
1 cup  monterey jack cheese, shredded
1 cup  cheddar cheese grated
4 green onions finely chopped
12 large flour tortillas
1 cup  heavy cream

Saute onions, chilies and garlic in oil until onions are tender. Stir in flour to combine, then add chicken broth. Stir in cumin and allow sauce to thicken slightly. Heat oven to 350 and prepare a 9x13 pan. Fill individual tortillas with 1/2 cup increments of the chicken mixture. Top with a little of both kinds of cheese then roll and place in pan. When tortillas are filled, pour remaining sauce over the top, then pour cream over everything. Top by sprinkling remaining cheese and green onions over everything. Bake for 20-30 minutes or until bubbly.

Homemade Red Enchilada Sauce (you'll never go back to store bought sauce!)

This homemade red enchilada sauce is WAY better than anything you can buy in the can, and quick and easy to make as well!

2 tablespoons vegetable oil

2 tablespoons flour

4 tablespoons chili powder

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon cumin

¼ teaspoon oregano

¼ teaspoon black pepper

cayenne pepper to taste (if you want some heat)

6 ounces tomato paste

2 cups chicken broth

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through cayenne). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Mel’s KC Sweet Red Chili Sauce Chicken Enchiladas

1 medium onion, chopped fine

1 jalapeno, seeded and chopped fine

1 teaspoon canola oil

3 medium cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

3 teaspoons sugar

2 (8-oz) cans tomato sauce

1 cup water

2-3 boneless skinless chicken breasts, cooked and shredded

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey jack cheese

1/2 cup minced fresh cilantro

12 small corn or flour tortillas

salt and ground black pepper

In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.

Nestle the chicken into the sauce. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes. Season sauce with additional salt and pepper to taste. Stir in the cilantro.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Combine cheeses into one large bowl, then sprinkle chicken with cheese. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish. Heat oven to 400 F. Pour extra enchilada sauce/chicken evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving. Serve with sour cream, guacamole, salsa, additional cilantro, if desired.

Tammy's Everything Enchiladas
3 large chicken breasts, cooked and shredded
1 pint sour cream
1 can cream of chicken soup
1 can chili
1/4 cup milk
2 cups shredded cheddar cheese
1 small can sliced black olives
1 small can diced green chilies
1 garlic clove minced
1 small onion, finely chopped
1 teaspoon chili powder
1 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
2 dozen soft flour tortillas
1 can red enchilada sauce
more cheese for topping

Stir everything BUT THE TORTILLAS AND ENCHILADA SAUCE  together in a large bowl. Pour some enchilada sauce into the bottom of a prepared 9x13 pan. Fill tortillas and place close together on the sauce in the pan. When pan is full, spread remaining filling over the top and finish with remaining enchilada sauce and more cheese. Bake at 350 for 30-45 minutes, until cheese is bubbly and enchiladas are heated through. Sit 5 minutes before serving.


Annie's Sour Cream Enchiladas
3-4 large chicken breasts, cooked and shredded
1 can cream of chicken soup
1 pint sour cream
1 can  diced green chilies
1/2 teaspoon each cumin, pepper, garlic powder, onion powder
3 cups cheddar cheese grated
1 bunch green onions, sliced
10 warm flour tortillas
1 cup  cream or half and half

Stir together everything but 1 cup of the cheese and the green onions (not the tortillas or the cream either!). Pour half the cream into the bottom of a prepared 9x13 pan. Fill tortillas with 1/2 cup increments of the chicken mixture and set on top of the cream. When pan is full, pour remaining cream over the top then finish with the remaining  cheese, then green onions. Bake at 350 for 30 minutes. Rest a minute then serve.


Grandpa Blakesley's Chicken Enchiladas
1 pound  chicken, cooked and shredded
1 pint sour cream
1 cup  shredded cheddar cheese
1 sweet onion, chopped
1 clove garlic, minced
2 tablespoons oil
1 small can diced green chilies
5 ripe tomatoes, diced
1/2 teaspoon oregano
1 teaspoon garlic salt
1/2 teaspoon pepper
8-10 flour  tortillas

Combine chicken, sour cream and cheese in medium-sized bowl. Set aside. In saucepan, saute onion and garlic in oil until tender. Add remaining ingredients and cook until the  sauce thickens. Pour enough of the sauce into a prepared 9x13 pan to cover the bottom. Fill warmed tortillas with 1/2 cup of the chicken mixture; roll and place in the bottom of the pan. Pour remaining sauce over the filled enchiladas; sprinkle with more shredded cheddar cheese. Bake at 350 for 15-20 minutes.


Chicken Rice Burritos
2 cups chicken broth
1 cup  uncooked rice
2 cups salsa, divided
1 bunch green onions, sliced
1 garlic clove minced
2 tablespoons butter
1-2 pounds chicken, cooked and shredded
1 tablespoon chili powder
1 small can sliced black olives
3 cups grated cheddar cheese
10 large warm flour tortillas
sour cream, additional salsa

Place broth and rice in large sauce pan. Bring to a boil, then cover and reduce heat to lowest setting. Cook, no peeking, for 20 minutes. When rice is soft, stir in 1 cup of the salsa. Meanwhile, saute onions and garlic in butter until onions are tender and garlic is fragrant. Stir in chicken, chili powder and remaining 1 cup salsa. Stir to combine then stir in finished rice. Add olives and stir one more time. Spoon mixture into warmed tortillas, top with cheese, roll and place in a prepared 9x13 pan. Cover finished burritos with any remaining chicken mixture and more cheese. Cover with foil and bake at 350 for 15 minutes. Garnish with sour cream and additional salsa if desired.

Chili Verde Pork Burritos
2-3 pounds pork roast, boneless
1/4 cup  water
3 cloves garlic minced
1 jar green salsa
flour tortillas
toppings

Place roast in crock pot along with water, garlic, and green salsa. Cook on high 4-6 hours or low 6-8. When meat is tender, shred and return to pot. Serve on warm tortillas that have wrapped not only the meat, but some salsa, cheese, sour cream, etc.


Bandito Beef Burritos
1-2 pound chuck or cross-rib roast
1 large sweet onion, chopped
2 garlic cloves minced
1 28 oz. can petite diced tomatoes, drained
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1 small can diced green chilies
2 tablespoons flour
1/4 cup   cold water
1/2 teaspoon hot sauce
flour tortillas
shredded cheddar cheese
sour cream. guacamole, salsa, lettuce, olives, etc.

Place roast in slow cooker. Add tomatoes, onions, garlic, oregano, salt, pepper, and green chilies. Cook on low 6-8 hours or on low 4-5. Shred meat  and return to cooker. Mix flour and water along with hot sauce until well combined. Pour over meat in crock pot and continue to cook about one more hour. Sauce should thicken slightly. Spoon down the center of warmed tortillas topped with sour cream, cheese, guacamole, salsa, shredded lettuce, olives, etc.


Rotisserie Pull Apart Tacos
1 rotisserie chicken
8-10 warm flour tortillas
1-2 cups fresh salsa

Place chicken in the middle of the table along with warmed tortillas a large bowl of salsa. Pull the meat off the chicken and place in warmed tortillas along with plenty of salsa. Roll and eat. If you'd rather not buy a pre-cooked chicken, just buy a roaster and cook it, seasoned, in a slow cooker all day. Then you're off to do the same thing!


Spicy Nacho Bake
Made  with nacho cheese doritoes, these taste like a super flavorful tamale pie.

1 pound ground beef
1 sweet onion, finely chopped
1 28 oz. can petite diced tomatoes
1 can hot chili beans, in sauce
1 can black beans, rinsed and drained
1 can  corn, drained
1 8 oz. can tomato sauce
1 package taco seasoning mix
1 large bag nacho cheese doritoes
2 cups cheddar cheese grated

Cook hamburger along with onions until meat is crumbly and no longer pink. Stir in tomatoes, chili beans, black beans, corn, tomato sauce and seasoning. Bring to a boil, reduce heat and simmer 5 - 10 minutes. Prepare a 9x13 pan. Place a layer of chips in the bottom of the pan, then meat, then cheese, layering and ending with cheese. Bake uncovered at 350 for 20 - 25 minutes. Rest five minutes before serving.


Bajio Sweet Pork
Ingredient #1 for the Bajio Salad

3  pounds pork loin or boneless roast
5 cups water
3 large onions, sliced
1/2 cup salt
1 cup sugar
2 15 oz. cans red enchilada sauce
1 cup brown sugar
2 cans regular Coke or Dr. Pepper
1 package taco seasoning mix

Place pork in crock pot along with water, onions, salt and sugar; cook on high 4-5 hours. When pork is tender drain all liquid, shred pork and return it to the crock pot. Save the onions if you want (that's what I like to do). Meanwhile, as meat cooks, in sauce pan, combine enchilada sauce, brown sugar, soda, and taco seasoning. When pork has been shredded and placed back in crock pot, add sauce and stir to combine. Heat through. Serve over salad ingredients (lettuce, rice, beans, salsa, guacamole, sour cream, cilantro lime dressing, etc.)


Tammy's Egg Puff Breakfast  (or dinner!) Burrito
10 large eggs
1/2 cup  flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pint cottage cheese
2 cups shredded cheddar cheese
1/2 cup  melted butter
1 small can diced green chilies
salsa, on the side

Beat eggs; whisk in dry ingredients, then melted butter. Gently fold in cheese and chilies. Pour into a prepared 9x13 pan and bake at 350 for 40 minutes. Serve cut in rectangles, wrapped up inside warm flour tortillas with lots of salsa.

Non-Food MIscellaneous

No Streak Mirror and Window Cleaner
This is all I use, ever!

1 16 oz. bottle rubbing alcohol
2 tablespoons ammonia
water

Using a 1 -2 quart squirt bottle, fill it with the alcohol, ammonia. The fill it the rest of the way with water. Shake and use!

The Best Play Dough for Kids
1 cup flour
1 cup water
2 teaspoons cream of tartar
1/2 cup salt
1 tablespoon oil
food coloring

Place all ingredients together in a small saucepan. Cook, stirring constantly until all ingredients start sticking to the  spoon and liquid is almost all gone. Turn the dough onto the counter and knead till smooth. Add more oil if it's too dry. Store in a ziplock bag as this stays soft for a very long time.

Brooke's Holiday Potpourri
Makes your house smell like Christmas!

1 large orange, sliced into rings
1 large lemon, sliced into rings
2 whole cinnamon sticks
1 teaspoon whole cloves
2 whole bay leaves

Cover ingredients with water in small saucepan. Place on stove and simmer on low heat for hours. Make sure all the water doesn't simmer out. Add more if it starts to get low.

Side Dishes

Lemon Rice Pilaf
4 cups water
4 chicken bullion cubes
2 cups rice
4 tablespoons butter
2 tablespoons lemon juice
1 teaspoon garlic salt

Dissolve bullion cubes in water. Next place all ingredients in rice cooker, stir well, then cook. If you don't have a rice cooker, place all ingredients in large saucepan, stir well. Bring to a boil over medium-high heat. When a boil is achieved, place a lid on the pot, turn heat to lowest setting and leave for 20 minutes. DO NOT PEEK. Rice will be done when the timer rings.



Spanish Rice
1/2 cup butter
1 cup rice
1 medium onion, finely chopped
1 cup salsa
1 1/2 cups chicken broth

Brown rice in butter in large saucepan. Add onion, salsa and chicken broth. Bring to a boil; cover and walk away for 20 minutes.


Rustic Mashed Potatoes
This is how I like them.

6-8 large potatoes
3 garlic cloves minced
1/2 cup sour cream
1 cube butter
3-4 tablespoon milk
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese (optional)

Scrub potatoes then chop each potato into about 8 chunks. Place in a pot of salted boiling water. Boil until skins start to fall off the potato chunks and potatoes are soft. Drain potatoes through a colander then return to hot pan. Add remaining ingredients. Mash with a potato masher until well combined. Taste for salt and pepper. Potatoes should be mashed and somewhat smooth, but still a little chunky with the skins adding some texture.



Olive Garden Fettuccini Alfredo
1 pound fettuccine, cooked
1/2 cup butter
2 tablespoons flour
2 cups heavy cream
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
grated parmesan cheese

Cook pasta according to package directions; drain and set aside. Melt butter in medium saucepan over medium heat. Whisk in flour until combined and bubbly; whisk in cream, garlic, salt and pepper; reduce heat and continue to stir until slightly thickened. Serve over cooked pasta topped with plenty of parmesan cheese.



Creamed Peas and Carrots
4 large carrots, sliced
2 cups frozen peas
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy cream

Place carrots in saucepan and add 1" of water. Bring to a boil and simmer 10 minutes. Add peas and simmer five minutes longer until vegetables are tender. Drain, saving 1/2 cup of the liquid. Return the vegetables and 1/2 cup liquid to the pan. In a small bowl combine cornstarch, salt, pepper and cream; stir until smooth. Stir into vegetables; bring to a boil and cook for 1-2 more minutes until thickened.



Creamed Peas and Potatoes
1 pound small red potatoes
2 cups frozen peas
1/4 cup butter
1 sliced green onion 
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk or half and half

Scrub and quarter potatoes; place in large sauce pot of boiling water. Simmer 10 minutes; add peas and cook 5 minutes longer. Vegetables should be tender. Meanwhile in another sauce pan, melt butter, add onions and saute till tender. Stir in flour then salt and pepper. Gradually add the milk and bring to a boil. Stir constantly until mixture is thickened. Drain potatoes and peas and toss with sauce.



Potato Wedges - Big French Fries
8 large potatoes
1/4 cup olive oil
1/2 cup parmesan cheese
1 teaspoon cajun seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Cut each potato into 8 wedges; place in a large bowl along with oil and all seasonings. shake to coat. Place on a large PREPARED cookie sheet an bake at 375 for 45 minutes or until golden brown.



Perfect Baked Potatoes
The Idaho way!

The best baked potatoes are cooked at 425 for 45-60 minutes. Butter or oil rubbed into the skin before baking makes for a crispy shell.


Roasted Butternut Squash and Onions
1 large butternut squash, cubed
2 large onions, sliced
2 garlic cloves minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil

Place all ingredients in 9x13 pan; toss to coat. Bake at 350 for one hour.



Steamed Zucchini with Green Onions
3 medium zucchini
1 teaspoon olive oil
3 thinly sliced green onions
salt and pepper to taste

Fill a large skillet with just enough water to cover the bottom. Add 1/4 teaspoon salt and bring to a simmer. Add the sliced zucchini. Cook uncovered until tender. Drain. Transfer to a medium bowl. Drizzle with olive oil and onions. Season with salt and pepper.



Spaghetti Squash with Italian Herbs
1 spaghetti squash, cooked
1/2 cup butter, almost melted
1/4 cup olive oil
1/4 cup grated parmesan cheese
1 garlic clove, minced
1 1/2 tablespoons italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

Shred the squash strands together with remaining ingredients. Serve hot. Prick the spaghetti squash all over with a skewer so it will not burst while baking. Place whole squash in a shallow baking pan. Bake in pre-heated 375  for 1 hour. When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife. Scoop the seeds and fibrous strings from the center of the cooked spaghetti squash. Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands. You can also cook the squash in the microwave: cut it in half and place cut-side up in microwaveable dish with 1/4 cup water. Place plastic wrap securely over the dish. cut a couple of slits in the plastic for air to escape. Cook for 20 minutes an test for doneness when shell gives in to finger pressure. You can also just shred up the squash and top with melted butter, garlic salt and pepper if you want it more simple.



Grape Tomaotes with Balsamic Vinegar
All I want to eat in the summer - right out of the garden!

2 cups grape tomatoes, halved
1/2 cup balsamic vinegar
1 tablespoon olive oil
2 tablespoons sugar
salt and pepper to taste

Toss all ingredients together in a bowl. Let sit for about 15 minutes before eating.


Garden Tomato Salad
3 large tomatoes, thinly sliced
1 sweet onion, thinly sliced
1/2 cup olive oil
1/2 cup red wine vinegar
4 garlic cloves, minced
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup crumbled feta cheese
1 can sliced black olives

Arrange tomatoes and onion on a serving platter. Whisk the oil, vinegar and spices over the salad. Top with cheese and olives.



Tortellini with Brown Butter
I LOVE BROWN BUTTER!!!!!!!

1 package frozen tortellini, cooked according to package directions
3 tablespoons butter
salt and pepper to taste

While you are cooking pasta according to package directions, melt butter in small skillet. Continue to cook and stir until butter starts to turn light brown in color and has a nutty smell. Remove pan from heat immediately. Gently toss tortellini with brown butter mixture then season with salt and pepper. Serve.


Asian Spicy Noodles - Easton's Favorite
1 pound angel hair pasta, cooked
1 tablespoon sesame oil
1 tablespoon lime juice
1 tablespoon rice vinegar
1/4 cup soy sauce
2-3 garlic cloves, minced
2 tablespoons brown sugar
1/2 teaspoon crushed red pepper flakes
1 tablespoon dried cilantro

Cook pasta; set aside. Mix together the remaining ingredients in large bowl; test for taste. Stir in noodles until coated and serve.



PF Chang's Garlic Noodles
1 pound Chinese noodles (or angel hair pasta)
3 teaspoons minced garlic
1 1/2 teaspoon sugar
2 tablespoons vinegar
1 1/2 teaspoon crushed red pepper flakes
2 tablespoons oil
1/2 teaspoon sesame oil
cantonese stir fry sauce
1 large cucumber, finely chopped
1 tablespoon chopped fresh cilantro

Cook pasta according to package directions; set aside to cool. Mix together sugar, vinegar, red pepper flakes, oils, stir fry sauce and cilantro. Toss noodles with mixture; toss in cucumbers. Set aside. Heat a large skillet. Add a bit of sesame oil into the pan; add the noodles and stir fry briefly.

TO MAKE CANTONESE STIR FRY SAUCE: mix together in a small saucepan 3/4 cup water, 1 chicken bullion cube or 1 teaspoon chicken base, 1 tablespoon sugar, 2 tablespoons cooking sherry, 1/2 teaspoon salt and 1 teaspoon cornstarch. Whisk and stir until smooth and slightly thickened.


Fried Rice
2 cups rice
4 cups water
2 tablespoons finely grated carrots
1 cup frozen peas
1/2 cups sliced green onion
2 eggs beaten
2 tablespoons butter
2 tablespoons soy sauce
salt and pepper to taste

Place rice and water in saucepan with 1 tablespoon butter and 1/4 teaspoon salt. Bring to a boil; cover and reduce to lowest heat. Walk away for twenty minutes. Let rice cool in the fridge. You can do this earlier in the day or even the day before if you want. Place carrot, peas and onion in a bowl. Toss together. Scramble eggs in large saucepan over medium heat with a bit of butter. Crumble into bite-sized pieces. Toss in vegetables then soy sauce, salt and pepper. Add rice then cook for 8-10 minutes, stirring often.



Brooke's Carlton Baked Beans
1 pound sausage, browned
1 cup ketchup
2 tablespoons mustard
1 can butterbeans, rinsed and drained
1 can kidney beans, rinsed and drained
2 cans pork and beans
1 small jar jalapeno rings, drained

Brown sausage. Add remaining ingredients and heat through till flavors blend. Serve.


Grandma Blakesley's Baked Beans
1 large can pork and beans
4 tablespoons brown sugar
1/2 chopped sweet onion, finely chopped
2 teaspoons celery seeds
1/2 cup ketchup
1/4 teaspoon salt
1/2 teaspoon pepper

Place all ingredients in saucepan, simmer 30 minutes.


Annie's Almost Funeral Potatoes
Probably a California version since these are a little different from the ones I see most often here in Utah.

1 can cream of mushroom soup
1 pint sour cream
1 bunch sliced green onion
salt and pepper to taste
1 bag frozen shredded hash browns, thawed
1 cup shredded cheddar cheese
1 cube butter, melted

In a large bowl, mix together soup, sour cream, and green onions. Season to taste. Stir in hash browns, cheese and butter. Place in a prepared 9x13 pan and bake at 350 for 45 minutes. Top should show some signs of golden brown.



Potato Skins
I remember eating these when we'd go out to eat when I was a girl. I just loved them!

8 large potatoes, baked
6 tablespoons oil
4 tablespoons grated parmesan cheese
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon pepper
12 bacon strips cooked and crumbled
3 cups shredded cheddar cheese
1 cup ranch dressing (homemade, of course!)
1 bunch green onion, sliced

Cut potatoes in half, lengthwise. Scoop out the insides leaving 1/4" of potato inside the shell. Place potato halves on a greased baking sheet. Combine oil, parmesan cheese and spices. Brush over both sides of the skins. Bake at 450 for 7 minutes; turn and bake 7 minutes more. Sprinkle bacon, cheddar cheese and green onions inside skins and bake 2 more minutes; cheese should be melted and bubbly. Use the ranch as dip when you serve.


Annie's Twice Baked Potatoes
6 large potatoes, baked
1 8 oz. carton sour cream
4 tablespoons butter, melted
1/2 teaspoon onion powder
salt and pepper to taste
1-2 cups shredded cheddar cheese
3 green onions thinly sliced 

When potatoes are cool enough to handle, cut in half lengthwise and scoop out the inside, leaving 1/4" around the outside so the skins will hold their shape. Put the potato you are scooping out into a large mixing bowl. Place on prepared baking sheet. Add the sour cream and butter to the potatoes along with the onion powder, salt and pepper. Mix with a mixer until the potatoes are soft and fluffy. Add a couple of tablespoons of milk if you really need to. Refill the shells until they are just over the top of their skins. Sprinkle with cheddar cheese and then green onions. Bake again at 350 for about 10-15 minutes, until cheese is melted and potatoes are heated through. A variation on this is more like a potato skin . . . although it is definitely not just a skin. To do this, add a cup of cheese, 1 package of ranch dressing mix, a bunch of sliced green onions, and 1 minced garlic clove to the potatoes instead of the onion powder, salt and pepper. Top with crumbled bacon and more cheese before rebaking!

Sauces and Seasonings

J Dawg's Special Sauce
3/4 cup ketchup
3/4 cup brown sugar
1/4 cup honey
1 teaspoon cider vinegar
1 teaspoon soy sauce
1/2 teaspoon onion powder

Mix ingredients together in small saucepan. Stir and cook over medium heat until mixture comes to a boil. Boil one minute; allow to cool before pouring over criss-cross cut hot grilled hot dogs. (The criss-cross allows the sauce and all the other condiments to get down deep into the hot dog, instead of just sitting and slipping off the surface. Also, USE ALL BEEF HOT DOGS for best results.) 



Not Your Ordinary Barbeque Sauce
Pineapple juice sweetens this sauce . . . sweet!

1 1/2 cups ketchup
1/2 teaspoon dry mustard
1/4 cup pineapple juice
1/2 cup brown sugar
1 teaspoon worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Place all ingredients in medium-sized saucepan. Bring to a boil and simmer until flavors blend. 


Papa John's Pizza Dipping Sauce
1 10 oz. can tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basic, thyme, and garlic powder

Combine all ingredients in small saucepan. Heat over medium heat and bring to a boil. Reduce heat and simmer 15-20 minutes.


Potsticker Dipping Sauce
1/2 cup soy sauce
2 tablespoons rice vinegar
1/2 teaspoon sesame oil
2 minced garlic cloves

Combine by stirring together. Done!


Lawry's Taco Seasoning (Copy Cat)
I would probably ten times this to have a homemade bulk supply.

1 tablespoon flour
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon minced onion
1/2 teaspoon cumin
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1/4 teaspoon oregano

Combine all ingredients in bowl. Use like you would one packet of seasoning mix. If you make a bulk batch, store extras in an airtight container. To prepare meat for tacos, according to the directions on the package... add one batch of seasoning to one pound ground beef or shredded chicken. Fill tacos as you would.



Salad Supreme Seasoning (Copy Cat)
I would probably ten times this to avoid having to make it again and again.

2 tablespoons romano cheese
1/2 teaspoon sesame seeds
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon poppy seeds
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
1/4 teaspoon coarse black pepper
1/4 teaspoon cayenne

Combine all ingredients in bowl. Store in sealed container. Sprinkle this yummy seasoning over green salads, pasta salads or even breadsticks to taste!

Fruit Salads

Jell-O Fluff
1 large box jell-o, any flavor
1 large container cottage cheese
1 large container cool whip, thawed

Stir jell-o powder into cottage cheese till well combined. Fold in cool whip. Cover and let sit at least an hour for gelatin to dissolve. Serve.

Pear Jell-O Salad

2 cans pears
1 8 oz. block cream cheese
1 large box peach jell-o
1 12 oz. container  cool whip, thawed

In a saucepan, boil the juice from both pear cans; stir in the jell-o until dissolved. Puree cream cheese and pears (from the cans) in a food processor or blender until smooth. Combine with the jell-o mixture. Fold in the cool whip and chill several hours before serving.

Tammy's Mello Jell-O
1 large orange or peach jell-o
1 large box non-instant lemon pudding
1 small box instant lemon pudding
1 cup milk
1 small container  cool whip, thawed

Prepare jell-o according to package directions. Cook pudding according to package directions; stir jell-o and pudding mixtures together. Pour into a 9x13 pan then chill 4 hours or overnight. Just before serving, mix pudding with milk; fold in cool whip. Spread over jell-o.

Grandma Blakesley's Fruit Salad Dressing
If you like fruit salad (or which I'm not a big fan) you will like this for sure . . . and it uses the juice from the cans of fruit. Very nice.

1 can pineapple, with juice
1 can mandarin oranges, with juice
2 large apples, peeled, cored and diced
2 bunch grapes
1-2 bananas sliced 
4 tablespoons cornstarch
1/2 cup sugar
1 tablespoon lemon or lime juice

Pour juice from pineapple and mandarin oranges into a small saucepan. Place the  drained fruit into a large bowl, along with the other cut up fresh fruit. Add the cornstarch, sugar and lemon or lime juice into the pan. Whisk, stirring constantly, until sauce thickens. Pour over fruit and stir. Chill.

Soups and Stews

Slow Cooker Potato Corn Chowder
8-10 red potatoes, diced
1 (16-ounce) package frozen SWEET WHITE corn

3 tablespoons all-purpose flour

6 cups chicken stock

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

½ cup heavy cream

Place potatoes and corn into a slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.* Stir in butter and heavy cream. Serve immediately.

Disneyland Loaded Baked Potato Soup

1 pound bacon, roughly chopped
1 sweet onion, diced
1 large carrot, peeled and diced

2 stalks celery, diced
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken stock
salt and pepper, to taste
4 cups heavy whipping cream

Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

In a large stockpot over medium heat, fry bacon until crisp. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.

Adjust thickness by adding water or stock. Soup should have a creamy consistency.

Season to taste, and garnish with toppings. Serve immediately.

Chicken Wild Rice Soup
8 cups water
8 chicken bullion cubes
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1 pound chicken breasts
2 boxes Uncle Ben's Wild Rice Soup
1/2 cup butter
1/2 cup flour
2 cups  milk

Place chicken broth, bullion, and seasoning in large sauce pot, along with chicken, and boil until chicken is done - about two hours. When chicken is done, add wild rice (rice and seasoning packets) and cook until rice is done. I like the fast cook recipe since it lessens the cooking dramatically. As the rice is cooking, melt the butter in a small sauce pot then stir in the flour until bubbly. Whisk in the milk until a smooth and creamy sauce is the result. Stir the sauce into the soup (even whisk it) until the soup is creamy and the two mixtures are fully incorporated. Serve.

I like to precook the chicken in a crock pot all day then mix the broth, bullion and seasoning into a large pot along with the rice. When the rice is done I make the roux, and incorporate before adding the chicken and calling it done. This saves a lot of time if you plan ahead. If you don't, you can do it as listed above.



Asian Chicken Noodle Soup

2 tablespoons vegetable oil 

1 cup diced carrots (about 2 large)

6 green onions, sliced

4 garlic cloves, minced

1 teaspoon ground ginger

6 1/2 cups chicken broth

3 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons rice vinegar

1 tablespoon Sriracha

1 tablespoon sesame oil

2 boneless, skinless chicken breasts, cooked and shredded

Salt and pepper, to taste

1 tablespoon sugar

1 head of Napa cabbage, thinly chopped

1 package sliced mushrooms

2 packages dry ramen, seasoning packets discarded

1/2 cup chopped cilantro

Heat oil in a large non-stick skillet over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer, set aside.

Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture. Bring to a boil then reduce heat to medium-low, cover and simmer until carrots have cooked through. Stir in chicken; salt and pepper to taste. Then stir in sugar, cabbage and mushrooms and return soup to a boil. Add noodles and cook 3 - 5 minutes longer until noodles are tender. Stir in chicken. Serve warm sprinkled with cilantro.

Chicken Pot Pie Stew
1 pound chicken breast
1 pound red potatoes
2 tablespoons oil
1 pound carrots, diagonally sliced
4 stalks celery chopped apples
1 pound mushrooms, quartered
1 bag  pearl onions
2 1/2 teaspoon thyme
1 cube butter

1 garlic clove minced

1/2 cup flour
5 cups chicken broth
2 1/2 teaspoon salt
1 teaspoon pepper
2 1/2 cups whole milk 
1 cup cream
1 bag frozen peas

Cook chicken till done; boil potatoes till tender; set aside. In saucepan combine oil, carrots, celery, mushrooms, onions and thyme on medium heat until tender. Set aside. In large pot, melt butter; add garlic and flour; stir till bubbly. Add broth, salt and pepper along with milk. Whisk over medium heat until mixture starts to thicken. Stir in cream and thicken again. Add the peas along with the rest of the vegetables, including the potatoes and the chicken as well. Heat through. Serve.



Chicken Stew with Balsamic Vegetables
4 cups cubed, bite-sized potatoes
2 cups whole baby carrots
1 red onion, sliced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon thyme
1/2 teaspoon rosemary
1 teaspoon salt
1 teaspoon pepper
1 small bag frozen green beans
1/2 cup white cooking wine or cooking broth
1-2 pounds chicken, cut into bite-sized pieces
3 cups chicken broth
1 packet country style gravy
2 cups milk
1 cup cream

Spray a cookie sheet with cooking spray. Add potatoes, carrots, onion, vinegar, garlic and spices. Stir to coat; roast at 400 for 45 minutes, stirring halfway through, if you remember. Add the green beans, stir and cook another 15 minutes. Meanwhile, bring the wine or broth to a boil along with a little more thyme. Add the chicken pieces and continue to boil until the chicken is cooked all the way through. While the chicken is cooking, in another pot, mix together chicken broth, gravy packet, milk and cream. Stir over medium heat until a stew-like gravy results. Add more milk if it seems too thick. When vegetables are ready, add to creamy base; when chicken is done, add chicken. Stir gently. Serve.



Mexican Chicken Corn Chowder
1 pound chicken breasts, cooked and shredded
1 medium onion, chopped
2 garlic cloves, minced
3 tablespoons butter
2 chicken bullion cubes
1 cup hot water
1 teaspoon cumin
2 cups half and half
2 cups shredded monterey jack cheese 
1 can creamed corn
1 can diced green chilies
1/2 teaspoon tabasco or Frank's Red Hot's
2 medium tomatoes, diced
1/2 cup chopped fresh cilantro

If you don't precook the chicken (in the crock pot all day) chop and cook the chicken til it's golden in color. I actually like it better this way - golden brown! Cook the onion with the chicken if you do it this way. If chicken is precooked, carmelize the onions in a bit of butter or oil. Then add the chicken, and garlic along with the hot water and bullion. Stir in cumin. Bring to a boil and reduce heat; simmer 5-10 minutes. Finally, stir in half and half, cheese, corn, chilies, hot sauce. Turn off heat and stir until cheese is melted. Stir in tomato and cilantro just before serving.



Chicken Tortilla Soup
1-2 pounds chicken, cooked and shredded
2 cups chicken broth
1 can cream of chicken soup
1 can  cream of potato soup
1 cups milk
1 can mexicorn
1 small can mushrooms
1 can diced green chilies
1 bunch sliced green onions
1/2 teaspoon cumin
1/2 teaspoon garlic powder
5-10 shakes TAbasco or Frank's Red Hot's
4 flour tortillas, sliced thinnly into 1/4"strips
1-2 cups shredded cheddar cheese

Precook chicken by cooking in crock pot on low 6-8 hours or high 6-8. . . or you can simply wrap it in foil, place it in a pan and bake at 350 for one hour. In large sauce pot, combine broth, soups and milk; whisk till smooth. Stir in chicken, mexicorn, mushrooms, chilies, onions and spices. Stir and bring to a boil; add tortilla strips; reduce heat and simmer 8-10 minutes, stirring occasionally to avoid overheating the bottom of the pot.
Turn off heat and stir in cheese until melted. Serve.



Salsa Chicken Soup
1-2 pounds chicken breasts, cooked and shredded
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon chipotle chili powder
6 cups chicken broth
1 16 oz. jar salsa
2 tablespoons lime juice
1 can corn, drained
1 can black or pinto beans, rinsed and drained
1/4 cup cilantro, minced
sour cream
shredded cheddar cheese
tortilla chips

Place cooked chicken in large sauce pot along with spices, broth, salsa, lime juice, corn beans and cilantro. Bring to a boil and simmer at least 30 minutes. Serve each bowl topped with sour cream, cheese and some crushed tortilla chips.



Taco Soup
1 pound ground beef
1 large onion, chopped
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can  corn, undrained
2 28 oz. cans petite diced tomatoes
1 cup salsa
1 package taco seasoning mix
1 can sliced black olives
shredded cheddar cheese
sour cream
tortilla chips or fritos

In large sauce pot, brown beef along with onions. When beef is brown and onions tender, add beans, corn, tomatoes, salsa and taco seasoning packet. Simmer 30 minutes. Stir in olives just before serving. Top each bowl with sour cream, cheese and crumbled chips.



Grandpa Blakesley's Chicken Noodle Soup
2 pounds chicken breasts 
4-6 large carrots, sliced
2-3 stalks celery, sliced
1 large onion, chopped
1/4 teaspoon oregano
1/4 teaspoon pepper
1/4 cup cooking sherry
8 cups  water
4 chicken bullion cubes
egg noodles, cooked

Place all ingredients, except noodles in large sauce pot. Bring to a boil, reduce heat, then simmer 2-3 hours until chicken is done. When chicken is done, shred it and return it to the pot. Add salt and pepper, to taste. Add noodles just before serving. THAT WAS HOW GRANDPA DID IT. . .  i tend to put everything (except the noodles) into the crockpot and cook it all day on low. I taste for salt then add the noodles just before serving. Another nice twist on this soup is to use cheese tortellini instead of egg noodles. Yum!



Tammy's Creamy Chicken Soup
8  oz. egg noodles, cooked
2 cups carrots, sliced
1-2 pounds chicken - (3 lbs), cut in pieces, and skin removed
1 cup butter
1 cup flour
2 teaspoons salt
1 teaspoon pepper
3 cups milk
6 cups chicken broth
4 cubes chicken bullion
1 bag  frozen peas, thawed

Cook noodles; set aside. Steam carrots till tender; set aside. Cook chicken and shred; set aside. I usually cook the chicken in the crock pot all day and shred it just before I'm ready to assemble the soup. When you're ready to assemble the soup, melt butter in large sauce pot. Stir in flour, salt and pepper until bubbly. Stir in the milk, broth and bulliion cubes (crumble the cubes). Heat until the soup thickens and is smooth and creamy. Stir in the peas, noodles, carrots and chicken. Serve while hot. You can add any vegetables you want to this soup; add precooked broccoli or cauliflower or even green beans!



Zesty Chicken Tortellini Soup
4 cups chicken broth
4 cups beef broth
1-2 pounds boneless chicken thighs
4 medium carrots, sliced
2 stalks celery celery, sliced
1 large onion, chopped
1 package lipton onion soup mix
1 teaspoon italian seasoning
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1  package cheese toretllini

In crock pot, place broths, chicken thighs, carrots, celery, onion, soup mix, italian seasoning and other spices. Cook on high 4-6 hours.. Shred chicken; return to pot. Before serving, cook tortellini according to package directions. Stir in warm tortellini just before serving.


Grandma Blakesley's Old Fashioned Vegetable Beef Soup
Classic and oh so good!

1 2-3 pound cross rib or chuck roast
4 cups  water
6 large carrots, sliced
1-2 celery stalks, sliced
1 large onion, chopped
1/2 teaspoon pepper
1 teaspoon garlic salt
3 beef bullion cubes
1 28 oz. can petite diced tomates
2 tablespoons sugar
1 can green beans, undrained
1 can corn, undrained
1 bag frozen peas

Place roast, water, carrots, celery, onion, pepper, salt, bullion cubes, tomatoes and sugar into a crock pot. Cook on low all day. Shred meat and return to pot. Taste for salt and pepper. Add beans, corn and peas. Allow to heat through before serving.



Olive Garden's Zuppa Toscana
Easton adores this soup!

1 pound hot Jimmy Dean sausage
1 large onion, diced
4 slices bacon, crisp and crumbled
2 teaspoons garlic, minced
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
3 large potatoes, cubed
1/2 bunch kale, shredded

In large saucepot, brown sausage and transfer to a small bowl. Then, in same pot, cut the bacon into small pieces and cook until crisp. Place the bacon in the same bowl as the sausage. Drain most of the grease then in the same pan, saute the onions and garlic until onions are tender. While the onions are cooking, in a large bowl, mix the water with the bullion and help it dissolve (You could put the water in the microwave. This will help the bullion dissolve and help the soup cook faster). When the onions are tender, add the water/bullion to the onions and garlic. Bring to a boil. Add potatoes and cook for about 30 minutes. Potatoes should be tender. Add cream and cook until heated through. Stir in the sausage, bacon and kale. Serve.


Olive Garden Pasta E Fagioli Slow Cooker Soup
2 pounds  lean ground beef
1 large onion, chopped
3 large carrots, sliced
3 stalks  celery, sliced
1 28 oz. can petite diced tomates
1 16 oz. can red kidney beans, drained and rinsed
1 16 oz. can  white kindey beans, drained and rinsed
3 10 oz. cans beef stock
3 teaspoons  dried oregano
2 teaspoons pepper
2 teaspoons  italian seasoning
1/4 teaspoon crushed red pepper flakes
1 teaspoon tabasco or Frank's Red Hot's
1 large jar spaghetti sauce
8  oz. twist pasta, cooked

Brown beef in a skillet. Add to slow cooker with everything but the pasta. Cook on low 6-8 hours. Meanwhile, cook the pasta according to package directions. Just before serving stir in the pasta. Top each serving with plenty of shredded parmesan cheese.


Tuscan Sweet Sausage Soup
2 pounds sweet Italian sausage
3 carrots, peeled and chopped
1 sweet onion, chopped
4 garlic cloves, minced
8 cups chicken broth
28 oz. petite diced tomatoes
2 cans cannellini beans, rinsed and drained
1 teaspoon dry italian seasoning
1 pound shell pasta, uncooked
1 cup roughly chopped fresh spinach
1 cup cream or half and half
grated parmesan cheese

Remove sausage from casings and brown over medium-high heat in a large sauce pot; crumble the sausage as you cook it. Add the carrots, onion, garlic and stir until carrots start to soften. Ad chicken broth, diced tomatoes, beans, seasoning, pasta; bring to a boil over high heat then reduce to a simmer; Cover and cook until pasta is done (read package directions). Stir in the spinach and cream. Season with salt and pepper. Top each bowl with grated parmesan cheese.


Hamburger Vegetable Soup
1 pound ground beef
1 large onion, chopped
1 green pepper, chopped
4 garlic cloves, minced
1 cup small tube or shell pasta, cooked
8 cups beef broth
2 cans italian style diced tomatoes
1 can green beans, with liquid
1 8 oz. can tomato sauce
1 tablespoon worcestershire sauce
2 teaspoons italian seasoning
1/2 teaspoon pepper
1 teaspoon salt

In a large sauce pot, brown beef along with onion, pepper and garlic. Meanwhile, cook pasta according to package directions. When beef is done and vegetables are tender, add italian tomatoes, beans, tomato sauce, worcestershire sauce, and spices. Simmer 30 minutes. Just before serving, stir in pasta.



Italian Steak Soup with Barley
1-2 pounds top sirlion steak, cut into bite-sized pieces
1 tablespoon oil
4 large carrots, diagonally sliced
1 medium onion, chopped
1 teaspoon italian seasoning
1/2 teaspoon pepper
1/3 cup barley
2 cups beef broth
1 28 oz. can petite diced tomatoes

Brown steak pieces in oil; and it along with everything else into a large crock pot. Cook on high 4-6 hours or low 6-8.



Brooke's Minestrone Soup
1 pound sausage
4 cups  water
2 beef bullion cubes
1 large onion, chopped
2 celery stalks, sliced
1 28 oz. can petite diced tomates
1 28 oz. can tomato sauce
1 teaspoon italian seasoning
salt and pepper to taste
1 can garbanzo beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can green beans 
1 can corn
1 cup twist noodles, cooked

Brown sausage in large sauce pot. Add water, bullion cubes, onion, celery, tomatoes and sauce, and seasoning. Simmer 2-3 hours. About thirty minutes before serving, stir in beans and corn; just before serving stir in noodles.

Shortcut Split Pea Soup
When you don't have an hour to cook and want to cheat.

3 cups water
2 chicken bullion cubes
1/2 teaspoon thyme
2 large carrots, thinly sliced
2 cans split pea soup, undiluted
1 cup finely chopped ham

In large saucepan bring water and bullion cubes to a boil. Add thyme and carrots and simmer uncovered 10 minutes or until tender. Stir in the soup and ham. Stir well to combine and heat through.

Tomato Corn Bisque

A cheater soup that tastes like it isn't!

2 cans Progresso Hearty Tomato Soup
1/2 teaspoon mongolian fire oil
2 cans creamed corn
1 cup cream

Whisk together soup, fire oil and creamed corn. Heat through. Just before serving, add cream and heat through once more. Serve.


Heather's Birthday Gumbo
2 pounds chicken breast, cut into bite-sized pieces
1/4 cup oil
1 pound smoked sausage, sliced
1/4 cup flour
4 tablespoons butter
1 large onion, chopped
8 minced garlic cloves
1 green pepper, seeded and chopped
3 stalks celery, chopped
1/4 cup worcestershire
1/4 cup fresh parsley, chopped
4 cups hot water
5 beef bullion cubes
1 14 oz. can diced tomatoes with juice
2 cups frozen okra
4 green onions, sliced
1/2 pound small shrimp, cooked

Season the chicken with salt and pepper and cook in hot oil in the bottom of a heavy sauce pot. When no longer pink, remove. Add the sausage and cook until browned then remove. Sprinkle flour over remaining oil; add 2 tablespoons butter and cook until slightly brown (about 10 minutes) then allow roux to cool. Return the pot to low heat and melt remaining butter; add onion, garlic, green pepper, celery and cook ten minutes. Add worcestershire, salt and pepper to taste; and parsley. Cook, stirring frequently for about 10 minutes. Add hot water and bullion cubes. Add chicken and sausage; bring to a boil then reduce heat; simmer 45 minutes. Add tomatoes and okra; simmer one more hour. Just before serving add green onions and shrimp. Serve over hot rice.



Annie's Chili
1-2 pounds ground beef
1 large onion, chopped
1 package chili seasoning mix
2 cans chili beans
1 28 oz. can petite diced tomatoes
2 cans chili
2 garlic clove minced

Brown beef in large sauce pot along with the onion. When beef is brown and onion is tender add the rest of the ingredients; Cook over low heat for 1-2 hours.



Like Chili Soup
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 cans bean and bacon soup
1 cans  tomato soup
1 28 oz. petite diced tomatoes
sour cream

In large saucepan, brown hamburger; season with salt and pepper. Add all other ingredients (except the sour cream) and simmer 30 minutes. Serve each bowl topped with a little sour cream.



Tammy's Chili
1 pound ground beef
1 large onion, chopped
2 cans kidney beans, drained and rinsed
1 can water
1 can diced green chilies
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
2 14 oz. can tomato sauce
1 28 oz. can petite diced tomatoes
2 cloves garlic, minced
2 teaspoons chili powder
1/4 teaspoon cayenne
1/2 teaspoon tabasco or Frank's Red Hot's

Brown beef with onions in large pot. Add the rest of the ingredients and bring to a boil; simmer at least 30 minutes. Serve.


Potato Ham Soup
6-8 large potatoes
2 cups  water
1 small onion, chopped
3 chicken bullion cubes
salt and pepper to taste
1 can evaporated milk
1/2 pound finely chopped ham
1-2 cups shredded cheddar cheese

Cook potatoes in water with onion and bullion cubes in a crock pot 6-8 hours or pretty much all day. Just before serving, mash the potatoes right in the crock pot with a potato masher leaving them slightly chunky. Stir in the milk, ham and cheese. Allow cheese to melt and soup to heat through. Serve.



Baked Potato Soup
4 large potatoes, baked
1 cup butter
1 cup flour
6 cups milk
garlic salt and pepper, to taste
4 green onions, sliced
1 cup sour cream
grated cheddar cheese
1 package bacon slices, cripsed

Bake potatoes. Set aside. Melt butter in large saucepan. Whisk in flour and stir until bubbly. Add milk and continue to stir until smooth, creamy and somewhat thickened. Add salt and pepper to taste. Cut potatoes in half and scoop out the meat, leaving large chunks. Save half of the skins and coarsely chop. Add them to the soup. Finally, stir in onions and sour cream. Garnish each bowl with cheese and bacon.



Winter Beef Stew
A most requested dinner during the winter!

2 pounds stew meat
2 tablespoons oil
5 large potatoes, cubed
3 cups carrots, sliced
2 large cans cream of mushroom soup
2 cans mushrooms, undrained
1 envelope lipton onion soup mix
4 cups water
1/2 teaspoon pepper
1 bag frozen peas

Brown meat in oil; place in crock pot. Add everything BUT THE PEAS into a crock pot and cook on low 6-8 hours. Add frozen peas about 15 minutes before serving.


Beef Stew in Wine Sauce
4 tablespoons flour
1/2 teaspoon each salt and pepper
2 pounds stew meat
1/2 cup olive oil, divided
1 cup red cooking wine
1 large onion, chopped
3 cups beef broth
1 28 oz. can petite diced tomatoes
5 large carrots, sliced
2 cups mushrooms, quartered

Stir together flour, salt and pepper in shallow bowl. Toss meat through the mixture then brown in 2 tablespoons hot oil in a hot skillet. Place meat in crock pot; deglaze pan with 1/2 cup cooking wine. Pour the liquid over the meat. Heat the remaining 2 tablespoons oil in same pan and soften the onions. Place onion in with meat and use the remaining cooking wine to deglaze the pan once again. Add the liquid to the pot.  Add in broth, tomatoes, carrots, salt and pepper. Cook on low 6-8 hours. Add mushrooms 1 hour before serving. Serve.



Black Bean Soup
So good to eat with warm quesadillas!

1 teaspoon olive oil
2 thinly sliced green onion
2 garlic cloves, minced
1 can sliced green chilies
2 cans black beans, rinsed and drained
4 cups chicken broth
1/2 cup salsa
1/2 bunch chopped cilantro
salt and pepper to taste

In medium saucepan, heat oil; add onions and garlic and cook about 1 minute, till fragrant. Add chilies, black beans and broth. Raise heat and bring to a boil. Reduce heat and simmer 20-30 minutes. Stir in salsa and cilantro and heat through once again. Season with salt and pepper to taste.