Monkey Bread

3 {12 ounce} packages refrigerated biscuit dough.

1 cup white sugar.

2 teaspoon ground cinnamon.

1/2 cup margarine/butter.

1 cup packed brown sugar.

1/2 cup chopped walnuts {optional}.

1/2 cup raisins {optional}.

------------------------

1. Preheat oven to 350 degrees.

2. Grease one 9 or 10 inch tube pan.

3. Mix white sugar and cinnamon in a plastic bag.

4. Cut biscuits into quarters, shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nus and raisins, arrange them in and among the biscuit pieces as you go along.

5. Melt the margarine/butter and brown sugar in a small saucepan over medium heat. Boil for 1 minute. Pour over biscuits.

6. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Mini Caramel Apples

This is so fun to make with your kids. These are so versatile because you can decorate them to celebrate any holiday or just for laughs and giggles.

4-inch lollipop sticks (toothpicks work as well too)
Melon baller
Granny Smith Apples (one apple makes about 8 mini apples)
Kraft caramels
Chopped Nuts, sprinkles, coconut....The list could go on, so use anything!
Small paper candy cups (miniture cupcake cups)

*First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry.



*Melt the kraft caramels in a saucepan on medium heat. Make sure to stir constantly until complete melted. Dip and swirl the mini apples in the caramel, then roll the apples in nuts, sprinkles, nonpareils, coconut, or whatever you may desire. Place the mini apples in paper candy cups to set.

Jose Cuervo Christmas Cookies---lol

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila

Sample the Cuervo to check quality.
Take a large bowl, check the Cuervo again, to be sure it is of the highest quality,pour one level cup and drink.
Turn on the electric mixer.
Beat one cup of butter in a large fluffy bowl.
Add one peastoon of sugar.
Beat again.
At this point it's best to make sure the Cuervo is still ok, try another cup just in case.
Turn off the mixerer thingy.
Break 2 leggs and add to the bowl and chuck in the cupof dried fruit.
Pick the frigging fruit off the floor.
Mix on the turner.
If the fried druit gets stuck in the beaters just pryit loose with a drewscriver.
Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something.
Who geevesa sheet. Check the Jose Cuervo.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink.
Whatever you canfind.
Greash the oven.
Turn the cake tin 360 degrees and try not to fallover.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish theCose Juervo and make sure to put the stove in the wishdasher.

Cherry Mistmas !


(I thought this was too good to not share with all of you!!!)

Chocolate Rolo Cookies

-1 cup sugar
-1 cup brown sugar
-1 cup butter, softened
-2 teaspoons vanilla
-2 eggs
-2 1/2 cups flour
-3/4 cup unsweetened cocoa
-2 teaspoons baking soda
-48 rolos

-In a large bowl combine brown sugar, sugar, and butter. Beat until light and fluffy. Add vanilla and eggs and blend well. Lightly spoon flour into measuring cup and level. Combine flour, cocoa and baking soda in a small mixing bowl. Mix well. Add to sugar mixture. Blend well. Cover with plastic wrap and refrigerate for 30 minutes.

-Preheat oven to 375. For each cookie (with well floured hands) use 1 T dough around each rolo covering rolo completely. Place 2 inches apart on ungreased cookie sheet. Bake at 375 for 7-10 minutes or until slightly cracked. Cool for 2 minutes. Remove from cookie sheet and cool for 15 minutes....

Applebee's Oriental Chicken Salad Dressing

-1 teaspoon Grey Poupon Dijon Mustard
-1/8 teaspoon Sesame Oil
-1 1/2 teaspoon Rice Wine Vinegar
-1/4 cup Mayonnaise
-3 Tablespoons Honey

-Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.

Creamy Orange Jell-o

-1 (6 oz) pkg cook and serve vanilla pudding
-1 (6 oz) pkg orange jell-o
-2 3/4 cup water
-2 cans mandarin oranges
-1 (16 oz) cool whip
-3 bananas

-Cook pudding in water until it thickens. Add jell-o and cook until it dissolves, cool. Fold in cool whip and then pour into a big bowl. Stir in fruit. Refrigerate until set.

Snicker Salad

-6-8 Snicker candy bars
-6-8 Granny smith apples (green sour)
-Tub of cool whip

-Core apples leaving skin on and cut into bite size chunks. Cut snicker candy bars into bite size chunks. Mix apples, snickers, and cool whip together. (you can add 3 oz cream cheese to cool whip to add thickness)

This is so yummy and quite sinful.....But it's gotta be healthy cuz there is apples in it... :)

Yummy Chex Mix

2 cups Light Karo Syrup
2 cups sugar
3 cubes of butter


Combine in a large saucepan, bring to a boil. Boil 7 minutes.


Pour over:

1 Small Box of Corn Chex
1 Small Box of Rice Chex
1 Small Box of Golden Grahams
1 pkg slivered almonds

Mix well, pour out onto wax paper. Enjoy !!!!!!!!!!!

Fruit Dip

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened.
1 jar (7 oz.) JET-PUFFED Marshmallow Creme.
1 Tbsp. Orange Juice.

Mix ingredients until blended.

Serve with assorted cut-up fresh fruit

Tips to soften Cream Cheese, place completely unwrapped package of cream cheese on microwaveable plate in the Microwave on HIGH for 10 to 15 seconds or until slightly softened.
To easily remove Marshmallow Creme from jar, remove lid and seal, Microwave on HIGH 30 seconds before removing Marshmallow Creme from jar or dip your rubber spatula in hot water before scooping out Marshmallow Creme.

Serving approximately 1 3/4 cups.

Hot buttered rum sauce

*1 lb brown sugar
*1 lb powdered sugar
*3/4 lb butter, softened
*1 qt. vanilla ice cream
*1 tsp. nutmeg
*1tsp. cinnamon

1. Cream together both sugars and butter.
2. Add ice cream and spices, mix all together.
3. Add sauce to hot water--and a little bit of rum (if you like!)

You can freeze the extra. Its very very yummy (I like to just lick it off by the spoon fulls!!)

Cheesy spinach and bacon dip

*1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
*1 lb. (16 oz.) pasteurized prepared cheese product (like velveeta), cut into 1/2-inch cubes
*4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
*1 can (10 oz.) diced tomatoes & green chilies, undrained
*8 slices bacon, cooked, crumbled

1. Microwave all ingredients in microwaveable bowl on HIGH 5 min. or until cheese is completely melted and mixture is well blended, stirring after 3 min.
2. Serve with tortilla chips and cut-up fresh vegetables.


I found this at http://www.kraftfoods.com It was pretty easy to make and tasted really good.

Taco Soup

-1 lb hamburger (browned)
-1 pkt taco seasoning
-1 can of chili beans
-1 can of black beans
-1 can kidney beans
-1 can of corn
-12 ounce of tomatoe juice or V8
-1 can sliced olives

-Mix everything and cook for about 5-6 hours on low in a crock pot. Everything in it is cooked so it can be eaten at any time but it tastes better the longer it cooks. Scoop some into a bowl and top with cheese. We like to eat it with tostitoe scoop chips!!!!

Creamy Coconut Cake

-1 white cake mix
-1 can of sweetened condensed milk
-1/2 can coconut milk (you can find this by the mexican food)
-Cool whip
-Coconut

-Mix and bake cake as directed in a 9x13 pan. While still warm, poke lots of holes all over the cake using a fork. Drizzle the whole can of sweetened condensed milk over the cake and then pour half of the coconut milk over that. Top with a tub of cool whip and then sprinkle with coconut....This is also very good with chocolate cake too!!!!

Chinese Chicken

-1/2 cup soy sauce
-1/2 cup margarine
-1/2 cup brown sugar
-1/4 cup water
-1/2 teaspoon mustard powder
-4-6 chicken breasts

-combine ingredients and cook together for 5 minutes on medium heat. Cool slightly, pour over chicken and cook for 1 hour at 350. Serve chicken over rice and drizzle with remaining sauce.

Taco Salad Meat

Sorry, please bear with me. I have a lot of yummy recipes that I want to share so I am finally sitting down and putting them all in at once.... Let me know what you think of them!!

-4 breasts of chicken
-2 taco bell taco seasoning packets
-1/2 cup catalina dressing
-1 can black beans

-Add all ingredients to a crock pot with one cup of water. Or cook on stove top with pre cooked chicken. Shred chicken and spoon meat mix onto taco salad or onto tacos...We like to make burrito wraps with it!!! Top with your favorite mex sides.

Chicken Primavera

-1 cup sliced fresh mushrooms
-3 garlic cloves, minced (I sometimes just use garlic powder and that works just as well)
-1/4 cup butter
-2 cups whipping cream
-1 teaspoon dried basil
-2 grilled chicken breasts, halved
-1/2 teaspoon salt
-Box of angel hair pasta

Saute mushrooms and garlic in butter. Add cream, basil, chicken, and salt...Cook and stir until slightly thickened. Serve over angel hair pasta!!!!

Chicken Bowtie Pasta....SO YUMMY!!!!

This tastes just like the Chicken Bowtie Pasta from Johnny Carrinos (sp??)....

-6 skinless, boneless chicken breasts
-1 jar 4 cheese Alfredo sauce
-1 can cream of chicken soup
-1 pkg real bacon pieces
-1 pkg fresh sliced mushrooms
-1/2 pkg dry italian dressing mix
-1 cup swiss cheese, cubed
-1/4 stick butter, melted
-salt and pepper

-Mix everything together and put into a crock pot. Cook on low for 6-7 hours, shredding the chicken 1 hour before finished. Serve over bowtie pasta....

Enjoy!!!!

Catalina Chicken

Chicken Breast (enough to feed your family)
Catalina Salad Dressing (cover the chicken)


Place chicken in a crock pot {slow cooker} and cover it with the salad dressing. Cook 4 to 5 hours.


I found this on another recipe blog and can't wait to try it. It sounds yummy.

Good Yams

*2 large cans of yams (drained)
*1 c brown sugar
*3 tbsp flour
*1 tsp salt
*1 c cream
*8-10 large marshmallows

1. Put yams in brownie pan.
2. Mix brown sugar, flour and salt. Then sprinkle mix over yams.
3. Then dump the cream over the yam mixture
4. Place marshmallows on top of the yam mixture
5. Bake at 350* for 40-45 minutes until thick and bubbly.

Enjoy!!! This is my grandmas recipe and its sooo very good!

Crustless Egg, Spinach & Canadian Bacon Bake

4 Eggs
1 pkg. (10 oz) frozen chopped spinach, thawed, well drained
1 small onion, chopped
9 slices Oscar Mayer Ready to Serve Canadian Bacon, cut into bite-size pieces
1 pkg. (3.5 oz) Athenos Reduced Fat Crumbled Feta Cheese with Basil and Tomato

Preheat oven to 350

Beat eggs lightly in medium bowl. Add spinach, onions, & canadian bacon; mix well.

Spoon evenly into 12 medium muffin cups sprayed generously with cooking spray, filling each cup 2/3 full. Use fork to break up larger crumbles of cheese; sprinkle evenly over batter in cups.

Bake 25 to 30 minutes or until golden brown. Serve warm

Hot White Chocolate

*1quart(s) milk
*3ounce(s) white chocolate, finely chopped, (look below at tip)
*1tablespoon(s) sugar
*2teaspoon(s) vanilla extract
*1/4teaspoon(s) almond extract


1. In 2-quart saucepan, heat milk to simmering over medium heat.
2. With wire whisk, stir in white chocolate, sugar, and vanilla and almond extracts. Heat mixture 3 minutes or until chocolate melts, stirring occasionally. Pour into warm mugs to serve.

This was SOO good and easy. My husband (who is not a white chocolate fan)--actually liked this alot!!!

Italian Crock Pot Chicken

4-6 CHICKEN BREASTS
1-8oz CREAM CHEESE (CUBED)
1-CAN CREAM OF CHICKEN SOUP
1- PKG DRY ITALIAN SEASONING (FOUND BY THE SALAD DREESINGS)

PLACE CHICKEN IN FIRST, FOLLOWED BUY SOUP THEN CREAM CHEESE CUBES AND SPRINKLE WITH THE DRY ITALIAN SEASONING COOK ON LOW FOR 4-6 HOURS OR UNTIL CHICKEN IS DONE . SERVE OVER RICE OR NOODLES.

Chicken Cacciatore (quick or slow cooker)

1/2 C chopped onion
3 tbsp oil
1 - 3lb chicken, cut into serving size pieces
1/2 tsp salt
1/8 tsp pepper
1 clove garlic, minced
1 - 1lb cand diced tomatoes
1 tbsp vinegar
1/2 tsp rosemary
1/2 tsp sugar
1 green peper

--the quick way--
saute onion in oil in large frying pan about 5 minutes, remove and save. sprinkle chicken with salt and pepper, brown in same frying pan with remaining oil and garlic.
return onion to pan; add remaining ingredients and cover tightly.
simmer 40 minutes or longer or until chicked is DONE and tender.

--the slow cooker way--
put all ingredients in crock pot and cook on low for up to 8 hours or high up to 4 hours or until chicken is DONE.

serve with/over rice.

Pork Chop Supper

*6 pork loin chops (3/4" thick)
*1/2 c flour
*2 tbsp olive or vegetable oil
*2 tsp dried thyme
*1/2 tsp salt
*1/4 tsp pepper
*4 large potatoes--3/4" cubes
*5 medium carrots--sliced 1/4" thick
*1 medium onions--cuts into wedges
*3 c beef broth

Dredge pork in flour. Heat oil in a large skillet; brown chops on both sides.
Sprinkle with thyme, salt and pepper. Peel and cut potatoes. Add to skillet along with carrots and onion.
Pour broth over all; bring to a boil.
Reduce heat; cover and simmer for 45-50 minutes or until pork and vegtables are tender.

Broccoli Soup (I think its the best one EVER)

*6 chicken boullion cubes
*4-5 potatoes--cubed
*3 carrots--sliced
*2 stalks celery--sliced
*1 onion--cut up
*1 head of broccoli--cut up
*8 oz jar of cheese whiz
*1 c butter--melted
*1 c four

1. Boil 3 quarts of water with boullion cubes. Add potatoes, carrots, celery, onion and broccoli. Cook until tender.
2. Add cheeze whiz--stir and melt.
3. Mix melted butter and flour with blender until smooth.
4. Add to soup to thicken.

Serve with bread.

This is SOOO yummy. I got this recipe from my friend Krystal (and she got it from her friend) THANK YOU!!!!

Pumpkin pancakes

*1 1/2 c all purpose flour
*2 tbsp baking powder
*2 tbsp firmly packed light brown sugar
*1 tsp salt
*2 tsp cinnamon
*1 tsp allspice
*1 1/2 c canned evaporated milk
*1 c solid-pack canned pumpkin
*2 large eggs, lightly beaten
*1 1/2 tsp vanilla
*1/4 c bacon drippings--liquid but not hot
maple syrup, honey, or fresh fruit to go on them.

1. Into large bowl sift together flour, baking powder, brown sugar, salt, cinnamon, and allspice.
2. Stir in milk, pumpkin, eggs, vanilla and bacon drippings and stir batter until well combined.
3. Preheat greased griddle and pour batter on griddle until golden and cooked through. Serve with toppings.

These were pretty good. I had a hard time with them--but I am also VERY impatient. They had a different consistency than I was use to--so it really confused me. But they were worth it!!!

Baked Potato Soup

2/3 cup Butter
2/3 cup Flour
7 cups Milk
4 large Potatoes, peeled and cubed
4 green Onions, sliced
1 pkg. Bacon pieces {I use bacon bits.}
1 1/4 cups Cheddar Cheese
1 8 oz Sour Cream
3/4 tsp Salt
1/2 tsp Pepper

1. Microwave your potatoes until soft {peeled or not peeled, your choice}.

2. Melt butter and stir in flour over medium heat until smooth {if it is a little lumpy you can whisk it out after you add the milk}.
3. Gradually add milk, stirring constantly until thickened.
4. Add potatoes and onions.
5. Bring to a boil, stirring constantly.
6. Reduce heat and simmer 10 minutes.
7. Add bacon, cheese and sour cream.
8. Stir until cheese is melted.

Note: I have had a few scalding episodes {remember I get a little side tracked when cooking} trying to get my potatoes soft. This is why I suggest microwaving the potatoes and getting them soft first.

This makes about 2 1/2 quarts. This is the yummiest soup and is very filling. ENJOY!

Homemade Pizza Crust {that isn't soggy}

2 tsp Yeast
1 1/2 cup Warm Water
1-2 Tbls Oil
3 cups Flour
Dash of Salt

1. Mix all together.
2. Lightly grease a cookie sheet or pizza pan {be sure to grease the edges too}.
3. Spread dough out on your pan and let it sit while you get all of your favorite toppings ready.
4. Add all of your favorite toppings.
5. Bake at 400 degrees for 30 minutes.

This could easily be made into a pumpkin/halloween pizza!!

{This crust recipe is courtesy of my sister-in-law Andrea. Thanks Andrea!}

Spooky Eyeball Tacos

*1 lb. ground beef
*1 pkg. (1-1/4 oz.) Taco Seasoning Mix
*12 Taco Shells
*3/4 cup Salsa
*3/4 cup Sour Cream
*1 can (2-1/4 oz.) sliced pitted ripe olives

1. Mix meat and seasoning mix. Shape into 36 (1-inch) balls; place in 15x10x1-inch baking pan.

2. Bake at 350°F for 15 to 20 minutes or until cooked through. Fill each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to make "eyeballs."

These were SO EASY and so fun!!!

I found this recipe and the cupcake recipe at http://www.kraftfoods.com/. They have all sorts of fun ideas for Halloween!

Spider cupcakes

*1 pkg. (2-layer size) chocolate cake mix
*1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
*1/3 cup KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix
*2 Tbsp. hot water
*1 can (16 oz.) ready-to-spread white frosting
*24 OREO Cookies
*12 pieces black string licorice (32 inch each)
*48 miniature candy-coated chocolate pieces

1. Prepare cake batter as directed on package; blend in dry pudding mix. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.

2. Dissolve drink mix in hot water. Stir into frosting until blended. Frost cupcakes, reserving some frosting for attaching candies.

3.Cut each licorice piece into sixteen 2-inch pieces; set aside. Place 1 cookie on top of each cupcake. Insert 4 licorice pieces into each side of each cookie for the "spider's legs." (Eight licorice pieces for each cookie.) Add 2 candy-coated chocolate pieces to top of each cookie using some of the reserved frosting for the "spider's eyes."

I have not made these yet--but I thought we needed some recipes for Halloween!!

Stuffed Bell Peppers

1 lb ground hamburger
1/4 c. chopped onion
1 1/2 c. cooked minute rice
16 oz stewed or diced tomatoes
salt & pepper to your taste
1c. or so (sometimes I like more) Velveeta cheese
4 bell peppers (I like to use one of each color, green, red, orange and yellow) washed, decored (is that a word?) & cut in half
White cheese of your choice (Swiss, Mozzarella, Monterey Jack, etc.)

Brown meat and onion. Combine the rest ingredients then add Velveeta in chunks. Don't melt all the way. Fill peppers and place in a glass baking dish. Cover with foil and bake at 350 for 1 hour. Remove the foil the last 10 minutes. Put 1/2 a slice of swiss or some other sliced cheese on the peppers for the last few min. (I put both halves on because I like cheese!!)

Roasted Baby Red Potatoes

3/4 lb baby red potato, washed, quartered
1/2 medium bell pepper, cut in 1/2-inch chunks
1/2 large red onion, cut in 1/2-inch chunks
10 medium garlic cloves, peeled
1 tablespoon olive oil
1/2 teaspoon dried basil
A dash of salt and pepper to taste

Directions
1. Preheat oven to 450 degrees.
2. Spray an oven-proof dish with non-stick cooking spray. Add vegetables and drizzle with olive oil, tossing to coat.
3. Sprinkle with freshly ground pepper and salt to taste.
4. Place dish in oven and bake for 15 minutes, stir and return to oven for an additional 15 minutes or until potatoes are just tender.
5. Sprinkle with dried basil, adjust salt and pepper as needed, cover and allow to stand for 5 to 10 minutes before serving.

{We have gotten some great fresh onions, green peppers and red potatoes from our neighbor's garden and from Bruce Giest's garden. I found this recipe online and it surprisingly turned out very yummy. I did have to cook mine a bit longer to soften the potatoes.}

A.1 Meatloaf

*1 can (8 oz.) tomato sauce, divided
*2 lb. ground beef
*1 onion, chopped
*1 cup fresh bread crumbs
*1/3 cup A.1. Original Steak Sauce
*2 eggs, beaten
*1/2 tsp. ground black pepper

*Special Extra:
Add 1 small green pepper, chopped, to the meat mixture.

1. Heat oven to 350°F. Reserve 1/2 of tomato sauce; mix all remaining ingredients.

2. Press into 9x5-inch loaf pan.
3. Bake 50 min.; pour off fat. Top with reserved sauce; bake 10 min. or until meatloaf is cooked through (160ºF).

I did not eat this but my family did and if my son loved it--it MUST be good!!

And it was super easy!! :)

MINUTE CHOCOLATE MUG CAKE

1 Coffee Mug
4 tablespoons all-purpose flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 IF you want to share!)

{Admission: I have not tried this yet. I can only assume it is good.}

... my default dinner items ...

So I haven't posted a recipe for a few days {sorry} and I thought I would share with you two of my favorite default dinners when you just don't know what else to eat or make!!! E!N!J!O!Y!!!!!

Creamy tomato chicken spaghetti

*8 oz. (1/2 of 16-oz. pkg.) spaghetti, uncooked
*2 cups frozen stir-fry vegetables
*1 Tbsp. oil
*1 lb. boneless skinless chicken breasts, cut into strips
*1 can (14.5 oz.) diced tomatoes, undrained
*1/4 cup KRAFT Zesty Italian Dressing
*1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
*1/4 cup KRAFT Grated Parmesan Cheese

1. Cook spaghetti as directed on package, adding stir-fry vegetables to the cooking water for the last 3 min. of the spaghetti cooking time.
2. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Reduce heat to medium; simmer 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.
3. Drain spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan cheese.

(this is from http://www.kraftfoods.com/)

I think next time I cook this, I will use a more spiced up diced tomatoes--like the ones with green chilis or something. This was really good, but I think it could be better if spiced up a bit!!

Tater.Topped.Casserole

• 1 lb ground beef
• 1 small onion, finely chopped
• 1 can (10 3/4 oz.) condensed cream of mushroom soup
• 1/4 cup milk
• 1 cup frozen mixed vegetables
• 1 cup shredded cheddar cheese
• 1 lb (1/2 of 32 oz. pkg.) frozen bite-size tater tots.

.......................................................................................

1. Heat oven to 375 degrees.
2. Brown meat with onions in skillet, stirring occasionally; drain.
3. Spoon into 8 inch square baking dish.
4. Mix soup and milk; pour over meat mixture.
5. Top with layers of mixed vegetables, cheese and potatoes.
6. Bake 45 min. or until potatoes are golden brown and casserole is heated through.

(I borrowed this receipe from Kraftfoods.com. They have the nutrional facts on their website. )

Brandee's pumpkin cupcakes

These are so good and so easy----and this recipe is from Brandee but I couldnt wait for her to return from Arizona to put them on--so I'm doing it for you!!! :)


1 spice cake mix
1 cup pumpkin puree
1 cup warm water
1 cup chocolate chips ( I used 1/2 cup chocolate and 1/2 cup white chocolate chips)

Bake 350 for 18-22 minutes

Makes about 1 and 1/2 dozen

(once again--no pics--sorry)

Cream Cheese Chicken Enchiladas

This is VERY good and different recipe for chicken enchiladas. Sometimes I like to make it ahead of time by doing steps 1-3 and then putting it in the fridge. Then when its time to bake it, I bake it about 30-40 minutes or until its thoroughly heated.

*2 cups chopped and cooked chicken (or turkey)
*1 cup chopped green bell pepper (some prefer these to be cooked and some prefer not, its up to you)
*1 package (8oz) cream cheese, cubed
*1 jar (8oz) salsa, divided
*8 (6 inch) flour tortillas
*3/4 pound (12 oz) Velveeta(R) pasteurized process cheese spread, cut up
*1/4 milk

1. Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.
2. Spoon 1/3 cup chicken mixture down the center of each tortilla; roll up. place seam side down in lightly greased 12x8 inch baking dish.
3. Stir process cheese spread and milk on low heat until smooth. pour sauce over tortillas; cover with foil.
4. Bake at 350 degrees for 20 minutes or until thoroughly heated. pour remaining salsa over tortillas.

makes 4-6 servings.

Sorry- no pictures at this time!!