Deviled Eggs

Hard-cooked eggs

1/4 cup Miracle Whip

1/4 tsp. salt

Speck of pepper

1/4 tsp. mustard

1 tsp. minced onion

Paprika

Cut shelled eggs into lengthwise halves.  Carefully remove yolks to small bowl; set whites aside.  Mash yolks until very fine and crumbly; blend in rest of ingredients.  Generously refill hollows in whites with yolk mixture, slightly rounding each.  Garnish by sprinkling with paprika.

Aaron made these last night for our fellowship dinner at church.  Here's a tip for boiling eggs: place them in single layer in saucepan.  Add enough water to come at least 1 inch above the eggs.  Cover; bring quickly to boil over high heat.  Watch carefully; as soon as the water comes to a rolling boil, turn off heat and remove pan from burner.  Replace cover and let eggs stand, covered for 15 minutes.  Immediately pour off hot water and run cold water over eggs or place them in ice water until completely cooled.  To remove shell, crack it by gently tapping it all over on a hard surface, roll egg between hands to loosen shell, and start peeling at large end.  Hold under cold running water to help ease off shell.  Although they have a stinky smell, I LOVE deviled eggs!

Smoked Sausage

Smoked Sausage:

1 lb. Eckrich Smoked Sausage

1 cup Hickory-Flavored Barbecue Sauce

1/4 cup Honey

2 tbs.  Brown Sugar

Cut sausage in 1/2 inch pieces.  Brown in skillet.  Place in crock pot.  Combine remaining ingredients. Pour over sausage and cover.  Cook on Low for 2 hours and serve over rice.  Or, I always liked this meal with Mac & Cheese as a kid!  Any other yummy crock pot recipes?

Easy Salads

If you're looking for some easy recipes, here's a couple for you:

Chicken Pasta Salad

1 1/2 cups Elbow Macaroni

1 large can of chicken

1 small bottle of Ranch Dressing

Pour pasta into saucepan of boiling water.  Cook for 10 to 12 minutes.  Drain and rinse in cold water until cool.  After pasta has cooled, pour into bowl.  Add chicken.  Pour the whole bottle of Ranch Dressing over it.  Stir to coat.  Cover and chill until ready to eat.

Easy Fruit Salad

1 can of Tropical Fruit

Fresh Fruit (strawberries, kiwi, bananas, etc.)

1 small box of instant vanilla pudding

Slice fresh fruit and mix with can of Tropical Fruit.  Sprinkle with about half of the vanilla pudding.  Stir until the fruit is coated and all the powder is dissolved.  Chill until serving time.

Chicken Burritos

Here's another chicken recipe.  My roommate and I used to make these in college, and I'm getting hungry just thinking about them!

1 big can of chicken breast, drained

1 cup uncooked instant rice

1 cup salsa

2 cups shredded monterey jack cheese

1 4oz can chopped green chiles

10" flour tortillas

Make rice according to directions.  Mix cooked rice, chicken, salsa, chiles, and cheese.  Portion mixture into tortillas.  Tuck ends in and roll.  Grill in large skillet until cheese is melted.  I know we would use whatever ingredients were on hand.  Got any good recipes to share?

Peach Crunch Cake

My brother told me to keep posting recipes, but I'm running out of ideas.  I don't think I've posted this one before, and it came from a friend of mine at church.  It's similar to Dump Cake, but it uses peaches instead.

24.5 oz jar of sliced peaches in light syrup

1 package yellow cake mix

1 stick butter (1/2 cup), cut into 16 pieces

1 cup brown sugar

1/2 cup chopped walnuts

Preheat oven to 350 degrees.  Layer ingredients in 13x9 inch dish, in order starting with peaches.  Bake for about 40 minutes.  Pretty easy, huh?

Sopapilla Cheesecake

Here's a wonderful dessert my mom makes when we have a mexican food meal.  It's not the most healthy, but it's SO worth it!

2 pkg. crescent rolls
2 (8 oz.) pkg. Cream Cheese

1 1/2 cups sugar

1/2 teaspoon Vanilla

1/2 teaspoon Cinnamon

1/2 cup Butter

In 9 x 13 pan:

Layer one package of the crescent rolls for bottom layer. Mix the 2 packages of cream cheese with 1 cup sugar and 1/2 teaspoon vanilla and spoon it onto bottom layer. Layer one package of crescent rolls on top. Melt 1/2 cup butter, 1/2 cup sugar and 1/2 teaspoon of cinnamon. Pour the melted butter, sugar and cinnamon on top of crescent rolls. Bake at 375 degrees for 20 minutes. Bake the day before so cream cheese will harden.

Crunchy Chicken Crescents

I haven't shared any recipes for a while, and I finally tried something new thanks to my friend Christi.  Here's what you'll need:

1 tub of cream cheese with chives and onions

2 cans of white chicken meat

1 or 2 tubes of Pillsbury Crescent Roll dough

1 box of Stove Top Stuffing (chicken flavor)

Butter

Mix cream cheese, chicken, and 1 tbsp softened butter.  Separate dough into triangles.  Put  about 2 tbsp of mixture in center of triangle.  Fill and seal all of the crescents.  Melt 1 tbsp butter and pour contents of stuffing into another bowl.  Dip crescents in butter and stuffing (to make a crust).  Bake at 375 degrees for 10 to 15 minutes.

I had extra stuffing mixture probably because I used the big cans of chicken.  So I went ahead and used two tubes of the crescent rolls.  Mine ended up looking more like balls, but they were super yummy!  Enjoy :)

Meatballs

I love having meatballs with noodles and brown gravy or spaghetti.  You can always double the recipe too!  Here's what you need:

1 lb. lean ground beef

1 egg

1/2 cup breadcrumbs

1tsp. salt

1/4 tsp. paprika

1/8 tsp. pepper

1 T. Worchestershire

In a large bowl, mix everything together and make into balls.  Place meatballs on pan leaving about an inch between (use a broiler pan that allows the grease to drip through if you have one).  Put in 350 degree oven for 30 minutes...turn them over after about 15 minutes so they cook more evenly.  This should make 12 meatballs.

Hominy

Hominy Casserole:

2 cans hominy (1 yellow, 1 with green & red peppers)

small onion (or onion seasoning)

1 can cream of mushroom soup

1 stick margarine

1 jar jalepeno cheese whiz or Mexican Velveta

garlic powder

Mix all ingredients together and top with crushed Fritos.  Bake in 350 degree oven for 25 to 30 minutes.  My husband never ate hominy before meeting me.  I think it's really good, and this casserole makes it even better!

Round Steak

I REALLY need some new recipes, so please share any of your favorite meals!  Here's one from a lady my mom works with, DaiAnn.

1 round steak cut into pieces

2 cans cream of mushroom soup

1 package onion soup mix

In 13x9 dish, cover steak with cream of mushroom soups.  Sprinkle onion soup mix over top.  Cover with foil and bake at 350 degrees for 1 hour.  This would be good with any vegetables, especially the classic green bean casserole.

Grandma's Pinwheels

My Grandma Billie makes the best cream cheese pinwheels.  Mine have never turned out as good as hers, but you can try!  You'll need:

1-2 8oz packages cream cheese (depending on how many you want to make)

1 envelope Hidden Valley Ranch dressing mix

2 minced green onions

1 4oz jar diced pimientos

1 4oz can diced green chilies

1 2.25oz can sliced black olives

4 12in flour tortillas

Mix first three ingredients and spread on tortillas.  Drain vegetables and blot dry on a paper towel.  Sprinkle equal amounts of remaining ingredients on top of cream cheese.  Roll tortillas tightly and chill for at least two hours.  Cut rolls into 1 inch pieces and discard the ends...or eat them :)

Finger Sandwiches

My mom made these hot filled finger sandwiches just the other day!

1 lb. ground beef (browned & cooled)

1 lb. grated cheddar cheese

1 small can chopped ripe olives (optional)

1/4 teaspoon garlic salt

15 oz. tomato sauce

salt & pepper

sourdough rolls

Mix together all ingredients.  Cut top off roll and remove most of the inside bread; fill until level with top.  Stand up in baking pan and cover with foil.  Bake in a 400 degree oven for 15 minutes.

Taco Soup

This is my favorite soup recipe, especially when the weather gets cooler.  I think I make it differently every time, but the original ingredients I got from my mom are:

2 pounds ground beef

1 can kidney beans

1 can pinto beans w/ jalapenos

1 can whole kernel corn, drained

3 cans stewed tomatoes

1 can Rotel tomatoes

1 package Hidden Valley Ranch Dressing Mix

1 package taco seasoning

The short version calls for:

1 pound ground beef

1 can pinto beans

1 can stewed tomatoes

1 package HVRD Mix

1/2 package taco seasoning

For both, you want to brown the ground beef (you can saute with chopped onions), drain off grease, and mix with all other ingredients in a large pot.  Bring to a boil and let simmer for 1 hour.  You can top it with grated cheddar cheese and sour cream.  It's also good to serve with corn bread.  Sometimes I use sweet corn, Ranch Style beans, or even tomato sauce depending on what I have on hand.  What are some of your favorite soups?

Mexican Casserole

1 lb. ground beef

1 onion (or onion seasoning)

8 oz. package Corn Doritos

1 can Ranch Style Beans

8 oz. Taco Sauce

1 can Cream of Mushroom Soup

1 can Rotel Tomatoes

2 cups Grated Cheese

Brown the beef and onion.  Spread 8 oz. package of Doritos in bottom of dish.  Cover with browned meat and then the Ranch Style Beans.  Combine the Taco Sauce, Soup, and Rotel.  Pour over meat.  Top with the grated cheese.  Bake in 350 degree oven for 30 minutes.  Easy and yummy recipe to make.  Do y'all have any ground beef recipes?

Ham and Cheese Crescents

Heat oven to 375 degrees.  Separate 1 8oz. can Pillsbury Crescent Dinner Roll dough into triangles.  Place 1 thin slice of ham and 1 thin slice of cheese (whatever kind you like) on top of each triangle.  Roll up and place on an  ungreased cookie sheet.  Bake for 12 to 16 minutes or until golden brown.  These are super easy and would be good for breakfast or as an appetizer.

Chicken Casserole

1 can chicken

1 can cream of chicken soup

chopped onions (optional)

1 cup macaroni

salt & pepper

1/4 cup grated cheese

Cook macaroni in about 4 cups of water for 10 minutes or until tender.  While this is cooking, mix together other ingredients.  Drain macaroni and then stir into mixture.  Sprinkle with cheese and bake 45 minutes in 350 degree oven.  I plan on doubling this recipe so we have more leftovers!

Pink Salad

Here's something yummy for the summer:

1 can Eagle Brand Milk

1 can Com Stock Cherry Pie Filling

1 large can crushed unsweetened Pineapple

1 cup chopped Pecans

8 oz. tub of Cool Whip

Mix together in large bowl.  Cover and refrigerate until serving time.  A funny story about this salad.  I made it once in college for a bridal shower, and we wanted it to be purple.  So we tried to add food coloring, but it didn't turn out pretty.  I think it was gray!

Hash Brown Casserole

Potato Casserole:

1 (2 pound) package frozen hash brown potatoes, thawed

2 cups sour cream

1 can cream of chicken soup

2 cups grated American or Cheddar cheese

2 tablespoons chopped onion (I use the dried chopped onion)

1 teaspoon salt and pepper

1 cup melted butter

2 cups crushed Ritz crackers

The day before serving, combine potatoes, sour cream, soup, cheese, chopped onion, salt, pepper, and 1/2 cup melted butter.  Place in greased 9x13 inch pan.  Cover with foil and refrigerate.  The next day, sprinkle with Ritz cracker crumbs and 1/2 cup melted butter.  Bake 1 hour and 10 minutes in 350 degree oven.  I've got lots of favorite vegetable dishes!  What are some of yours?

King Ranch Chicken

Rotel King Ranch Chicken:

1/4 cup margarine

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Rotel

2 cans of chicken

12 corn tortillas, torn into bite size

2 cups shredded cheese

Preheat oven to 325 degrees.  In a large saucepan, add melted margarine, soups, Rotel, and chicken, stirring until well blended.  Layer tortilla squares, soup mixture, and cheese 3 times in a 13x9x2 pan.  Bake for 40 minutes.  I like to make this because we always have leftovers to eat on later.  What recipes do you make that have lots of leftovers?

Asian Slaw

This is one of our favorite salads! You will need:

2 pkgs. (3 oz. size) beef flavored ramen noodle soup mix

2 pkgs. coleslaw mix (8.5 oz. size)

1 cup toasted sliced almonds

1 cup sunflower kernals

1 bunch green onions-chopped

Dressing:

1/2 cup sugar

3/4 cup vegetable oil

1/3 white vinegar

In a large bowl, place slaw mix, toasted almonds, sunflower kernals, and chopped green onions. Whisk together contents from ramen noodle flavor packets, sugar, oil, and vinegar. Pour over slaw. Cover and chill for 24 hours. Right before serving, crush the ramen noodles and add to slaw. Toss before serving. What are some of your best salad recipes?