30 Minute Dinner Rolls

My good friend Becky gave me this recipe and it has turned into my go to recipe for rolls.  They turn out great and they are pretty fool proof, which is good for me since I usually don't do very well with bread.

30 Minute Dinner Rolls

1 cup + 2 Tbsp very warm water

1/3 cup oil

¼ cup sugar

2 Tbsp yeast

1 tsp salt

1 egg, beaten

3 to 4 cups flour

Mix warm water, oil, sugar and yeast; let rest for 10 minutes until yeast activates.  Add salt and beaten egg; blend well.  Add flour, one cup at a time until soft dough is formed.  Knead on a floured surface 5 to 10 minutes or until dough is smooth and elastic.  Shape into small balls (walnut sized) and put into a greased baking pan.  Let rise at least 5 to 10 minutes.  Bake at 425 degrees for 15 to 20 minutes.

*Recipe written by Susan Keema

Peach Cobbler

Peach Cobbler

8 large peaches, peeled and sliced

1 cup flour

1 cup sugar

½ tsp salt

¼ cup shortening

1 egg

1 tsp baking powder

Put peaches in an 8x8 greased baking dish.  Combine the rest of the ingredients in a bowl and then sprinkle the dough over peaches.  Bake at 350 degrees for 30 minutes or until golden brown and bubbly.

Banana Cream Bars

This is one of my favorite desserts that my mom makes.  The frosting is what makes this recipe and that is coming from someone who is not a huge fan of frosting :)  She actually bakes this like a sheet cake.  The consistency of this dessert is like cake not a bar.

Banana Cream Bars

½ cup butter, at room temperature

1 ½ cups sugar

2 large egg

2 tsp vanilla

¾ cup sour cream

2 cups flour

¼ tsp salt

1 tsp baking soda

3 ripe bananas, mashed

Frosting:

3 ounces cream cheese, room temperature

6 Tbsp butter

1 Tbsp milk

1 tsp vanilla

2 cups powdered sugar

1/2 cup chopped nuts (walnuts or pecans are good)

In a large electric mixer bowl, cream ½ cup butter and 1 ½ cups sugar together.

Add the unbeaten eggs and beat thoroughly.  Add 2 tsp vanilla and sour cream.  Mix well.

In a separate mixing bowl, blend together flour, salt, and baking soda.  Add alternately with the mashed bananas to the creamed ingredients.  Mix well after each addition.

Sppon into a greased 15x10x1 inch baking pan.  Bake at 350 degrees for 25 to 30 minutes, or until toothpick inserted comes out clean.  Cool on wire racks.

Make frosting:

Beat together a 3 oz package cream cheese, at room temperature, 6 Tbsp butter, 1 Tbsp milk, 1 tsp vanilla, and 2 cups powdered sugar.  Spread over cooled bars and sprinkle with ½ cup chopped nuts.

Recipe from Fix It and Enjoy It

Linguine Alfredo

We happened upon this recipe the other day and loved it!  We decided you could do so many different variations of it.  When we had it the first time we actually did spinach fettucine instead of linguine and it was delicious!  It would be great to add different veggies like zucchini, squash, asparagus, etc.  Brian wants to try adding shrimp or scallops since he is the fan of seafood in this house.

Linguine Alfredo

1 Tbsp butter

2 garlic cloves, minced

1 Tbsp all-purpose flour

1 cup fat-free milk

¼ cup fat-free cream cheese

¼ cup grated Asiago or Parmesan cheese

1 cup broccoli florets

1 medium red bell pepper, seeded and cut into 1 inch pieces

1 carrot, thinly sliced

4 cups hot cooked linguine

1.     In a medium nonstick saucepan over medium-low heat, melt the butter.  Sauté the garlic until fragrant, about 30 seconds.  Whisk in the flour, then gradually whisk in the milk; cook, stirring constantly, until slightly thickened, about 2 minutes.  Whisk in the cream cheese and Asiago; cook, stirring, until smooth, 1 to 2 minutes.  Remove from the heat and cover to keep warm.

2.    Meanwhile, place the broccoli, bell pepper, and carrot in a steamer basket; set in a saucepan over 1 inch of boiling water.  Cover and steam until tender-crisp, about 3 minutes.

3.    In a large bowl, combine the pasta and steamed vegetables.  Add the cheese sauce; toss to coat thoroughly.  Serve at once

   Recipe from Weight Watchers

Chicken Curry

Chicken Curry

1 ½ lbs uncooked boneless, skinless chicken breats

2 ½ cups apples, chopped

10 ¾ oz can cream of mushroom soup, undiluted

4 oz can of mushrooms

1 medium sized onion, chopped

½ cup skim milk

2 – 3 tsp curry powder

¼ tsp paprika

1 cup peas, thawed

Salt and pepper to taste (remember to add this!)

1.     Combine all ingredients except peas in greased slow cooker

2.    Cook on low 5 – 6 hours or 3 hours on high

3.    Add peas

4.    Cook an additional hour.

5.    Serve over noodles or rice if desired.

Recipe from Fix It and Forget It Lightly

Southwestern Chicken

This is a super easy crockpot meal that we eat with tortillas or chips.  It is also nice because you can make it as spicy (or not) as you want depending on what type of salsa you add.

Southwestern Chicken

2 – 15 ¼ oz cans of corn, drained

15 oz can black beans, rinsed and drained

16 oz jar chunky salsa, divided

6 boneless, skinless, chicken breast halves

1 cup low-fat shredded cheddar cheese

1.       Combine corn, black beans, and ½ cup salsa in slow cooker

2.       Top with chicken.  Pour remaining salsa over chicken.

3.       Cover.  Cook on high 3 to 4 hours or low 7 to 8 hours. 

4.       Sprinkle with cheese.  Cover 5 minutes for cheese to melt.

Recipe from Fix It and Forget It Lightly

Garlic Rosemary Roast

We had this tonight for dinner and it was amazing!!  At first when we saw how much garlic was in this we were a little skeptical, but it was delicious!  We adapted the recipe from Our Best Bites because we wanted to use the crock-pot  so we had to add a few things, but this is definitely a new family favorite.

Garlic-Rosemary Roast

Ingredients:

1 (3 pound) beef roast

¼ cup minced fresh rosemary (if you are using dried rosemary use an 1/8^th of a cup)

¼ cup minced garlic

1 Tbsp salt

1 ½ tsp pepper

1 can beef broth

2 cans sliced mushrooms, drained

Instructions:

Spray your crock-pot with non-stick spray.  Put the roast in the crock-pot.  Combine rosemary, garlic, salt, and pepper in a small bowl and mix together.  Put the rosemary mixture onto the roast and gently rub it into the roast.  Pour the broth into the crock pot and pour the mushrooms on top of the roast.  Cook on high until it boils then turn to low for 6 to 8 hours.

This recipe was adapted from Our Best Bites it is in their Savoring the Seasons cookbook in the winter section. They use rib roast and they roast it in the oven.  They are also using a 7 to 8 pound roast where we only used a 3 pound roast.

Cafe Rio Recipes

The Cafe Rio chicken is so easy to make.  It is done in the crock pot and takes just a few ingredients!  We make this about once a month or so.  We have also made it on many occasions when we have taken meals to people and they rave about it!

Cafe Rio Recipes

Scalloped Potatoes

If anyone asks what kind of potatoes are my favorite my answer will always be these potatoes.  I love them!!

Scalloped Potatoes

Ingredients:

4 cups raw potatoes, cubed

2 Tbsp butter

1 can evaporated milk

1 can warm water

½ tsp salt

Dash pepper or to taste

½ cup cheese

Instructions:

Peel and cube potatoes.  Melt butter in frying pan.  Add potatoes.  Cook and stir over low heat for 3 to 4 minutes, until butter is absorbed.  Add water to milk, then pour over potatoes.  Cook over low heat until potatoes are tender, about 20 to 25 minutes, stirring occasionally.  Add seasonings.  Sprinkle with cheese.  Stir until cheese melts.

Beef Curry

My brother, Cody, text all of our siblings one day and asked what were some of the meals we had often growing up.  He said it was interesting to hear everyones' different responses, but we all had a few dishes in common that we remembered.  This was one of them.  Everyone loves my Mom's curry!

Beef Curry

Ingredients:

1 ½ Tbsp vegetable oil

1 medium onion, diced

2 to 3 tsp curry powder

1 ½ pounds lean steak cut into 1 inch cubes

½ pound fresh mushrooms, sliced

1 tomato, diced

1 large clove garlic, minced

2 tsp salt

2 tsp sugar

About 2 cups water

2 Tbsp cornstarch

2 Tbsp water

3 cups cooked rice

Instructions:

Heat oil in heavy pot or skillet.  Saute onion over medium heat, just until tender.  Stir in curry powder; cook 1 minute.  Add beef cubes and next five ingredients in order listed.  Continue cooking until beef cubes are lightly browned.  Add enough boiling water to barely cover beef (about 2 cups)  Cover pan and simmer gently about 1 ½ hours or until beef is extremely tender.  Thicken with cornstarch-water mixture.  Serve over rice.

Brazilian Pancakes

My brother, Derek, served his mission in Brazil and when he came home he shared this recipe with our family.  It is definitely a different dish, but I really enjoy it!

Brazilian Pancakes

Ingredients:

4 eggs

½ cup milk

½ cup water

½ tsp salt

2 Tbsp butter, melted

2 tsp sugar

1 cup flour

1 ½ pounds lean ground beef

1 green pepper

1 large onion

8 ounces mozzarella cheese

1 jar spaghetti sauce

Instructions:

Make pancakes: Beat together eggs, milk, water, salt, butter, and sugar.  Add flour a little bit at a time.  Beat well.  Strain if necessary to remove lumps.  Heat a fry pan and spray with non-stick spray.  Pour a little of the batter into the pan and tilt it to make a thin pancake.  Make 12 pancakes.

Brown ground beef, onions, and green pepper.  Season with salt and pepper.  Grate cheese if necessary.  Put a little filling on each pancake and sprinkle with some of the cheese.  Roll and put in a large dripper pan.  Pour a little spaghetti sauce on top of the pancakes and sprinkle some cheese.  Bake at 400 degrees for 15 minutes.  Just till heated through.

Spaghetti Sauce

This is my second favorite dinner of all time.  I know it's spaghetti, but this sauce is what makes it amazing!  Even Andie loves this sauce and she doesn't usually want sauce on her pasta.  I know, I think it's weird but she doesn't like tomatoes.

Mom's Spaghetti Sauce

Ingredients:

2 Tbsp olive or vegetable oil

½ cup onion, diced

1 pound lean ground beef

2 – 1 pound cans of crushed tomatoes

2 – 8 ounce cans tomato sauce

1 – 4 ounce can sliced mushrooms

2 cloves garlic, minced

¼ cup dried parsley, chopped

1 tsp salt

1 bay leaf

1 ½ tsp oregano

¼ tsp thyme

1 cup water

8 ounces spaghetti noodles

Instructions:

In a large pot cook onions and meat until lightly brown.  Drain the meat and add remaining ingredients.  Simmer uncovered for *2 to 2 ½ hours or till sauce is nice and thick.  Stir occasionally.  Remove the bay leaf and serve over hot cooked spaghetti.

*Note:  It tastes better if you make it in the morning and let it simmer all day long, but it is still super good if you make it and only have a hour or so to let it simmer.

Cabbage Rolls

Cabbage Rolls

Ingredients:

12 large cabbage leaves

1 ¼ pounds of ground beef

2 tsp salt

½ tsp pepper

1 cup cooked rice

1 onion, chopped

1 egg

½ tsp poultry seasoning or sage

2 Tbsp oil

2 – 8 ounce cans tomato sauce

1 Tbsp brown sugar

¼ cup water

1 Tbsp lemon juice

Instructions:

Cover cabbage leaves with boiling water and let stand for 5 minutes or until limp.  Drain leaves.  Combine next 7 ingredients.  Put a spoonful of filling on each leaf and roll up.  Secure with a toothpick.  Brown in oil.  Mix sauce by combining the next 4 ingredients.  Pour sauce over cabbage rolls and simmer about 1 hour, basting occasionally.

Meatloaf

I think most people are a little leary of meatloaf.  This is my Mom's recipe for meatloaf and I love it!  The green chiles really make this dish.  Sometimes we add 2 cans of green chiles just because we are a little crazy like that!

Meatloaf

Ingredients:

1 ½ pounds of very lean ground beef

2 eggs

1 ½ cups bread crumbs

¾ cup ketchup

½ cup warm water

1 package onion soup mix

1 – 4 ounce can green chiles

Instructions:

Combine all of the ingredients very well in a large bowl.  Pack into a 9x5 loaf pan.  Bake at 350 degrees for 1 hour.

Rice Pilaf

This is not your typical rice pilaf and to be honest I'm not sure it should technically be called rice pilaf, but that's what we call it.  This is a super easy recipe and I could seriously eat half the pan of this stuff by myself because it is just that good!

Rice Pilaf

Ingredients:

2 cups rice

2 can beef consommé soup

2 cans French onion soup

¼ cup butter, melted

Instructions:

Put rice in a 13 x 9 inch pan.  Pour soups over rice.  Pour melted butter over it.  Bake at 350 degrees for 1 hour.

French Breakfast Donuts

This recipe takes me back to my childhood.  I loved making these with my Mom and rolling them in the cinnamon and sugar.  Seriously delicious and can be addictive!

French Breakfast Donuts

Ingredients:

1/3 cup shortening

½ cup sugar

1 egg

1 ½ cup flour

1 ½ tsp baking powder

½ tsp salt

¼ tsp nutmeg

½ cup milk

½ cup sugar

1 tsp cinnamon

½ cup butter, melted

Instructions:

Preheat oven 350 degrees.  Grease 12 muffin cups.  Mix shortening, ½ cup sugar and egg thoroughly.  Stir in flour, baking powder, salt and nutmeg alternately with milk.  Fill muffin cups 2/3 full.  Bake 20 minutes.  Mix ½ cup sugar and cinnamon.  Roll hot donuts in melted butter, then in sugar mixture.  Serve warm.  You may need more butter.

Crepes

When I think of crepes I think of my Grandma Miller.  She always loved a good thin pancake.  I miss her, her humor, and zest for life.  Love you Grandma!

Crepes

Ingredients:

4 eggs

1 cup flour

½ cup milk

½ cup water

½ tsp salt

2 Tbsp melted butter

2 tsp sugar

1 tsp vanilla

Instructions:

Measure ingredients except flour into large mixing bowl.  Beat the electric mixer on low speed gradually adding flour, until all ingredients are combined.  If small lumps are still in batter, pour through a strainer.  Pour batter into a hot pan and cook until brown then turn.

Cherry Swirl

I haven't made this in such a long time.  I love this recipe and I think it is my favorite dessert from my childhood.  So easy to make!

Cherry Swirl

Ingredients:

2 sticks margarine

2 cups white sugar

4 eggs

1 tsp vanilla

½ tsp almond flavoring

3 cups all-purpose flour

1 can cherry pie filling

Instructions:

Beat margarine, sugar, eggs, vanilla and almond flavorings together until foamy.  Add flour 1 cup at a time.  Beat until smooth.  Spread ¾ of dough on a heavy cookie sheet.  Spread the pie filling over dough.  With a spoon carefully put dollops of remaining dough on top of the pie filling.  Bake about 20 minutes at 350 degrees.

Serves 15

Banana Cream Pie

This pie is what my Mom has always made for us on holidays.  We love it!

Banana Cream Pie

Ingredients:

¾ cup sugar

2 Tbsp cornstarch

2 Tbsp flour

½ tsp salt

2 cups milk

2 slightly beaten eggs

1 cup heavy cream (divided)

1 tsp vanilla (and a little more to sweeten topping)

Powdered sugar

3 bananas

Pie Crust Recipe

Instructions:

Mix first four ingredients.  Gradually stir in milk, stirring constantly.  Bring to a boil.  Cook until thick.  Stir a little hot mixture into eggs.  Return the mixture to the hot mixture and stir.  Bring to a boil, stirring constantly.  Cool then chill.  Beat well.  Whip ½ cup heavy cream until semi-stiff peaks form. Fold in the whipped cream and vanilla into the filling mixture.  Line a baked pie shell with the *bananas.  Top with filling.  Beat ½ cup cream and sweeten with powdered sugar and vanilla.  Spread whipped cream over filling and decorate with more bananas if desired.  Chill for an hour before serving.

*Note if you want the bananas to not turn brown toss them in a little fruit fresh before you line them in the pie pan.

Here is a wonderful Pie Crust recipe that is very simple and easy to make it is from Our Best Bites.

White Texas Sheet Cake

Another favorite!  The frosting really makes this recipe.  Just a warning, this is very addictive it's best to have people to share it with.

White Texas Sheet Cake

Ingredients:

1 cup butter

1 cup water

2 cups all-purpose flour

2 cups sugar

2 eggs, beaten

½ cup sour cream

1 tsp almond extract

1 tsp salt

1 tsp baking soda

Frosting:

½ cup butter

¼ cup milk

4 to 4 ½ cups powdered sugar

½ tsp almond extract

1 cup chopped walnuts

Directions:

In a large saucepan, bring butter and water to a boil.  Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth.  Pour into a greased 15 x 10 x 1 inch baking pan.  Bake at 375 degrees for 20 to 22 minutes or until cake is golden brown and tests done.  Cool for 20 minutes.  Meanwhile, for frosting, combine butter and milk in a saucepan.  Bring to a boil.  Remove from heat; add sugar and extract and mix well.  Stir in walnuts; spread over warm cake.

Heather's Sugar Cookies

I got this recipe from my friend Heather Hales who is a very talented baker.  These cookies are soft and stay puffy after they are baked.

Super Soft Sugar Cookies

Ingredients:
1/2c butter
1c sugar
2 eggs + 1 yolk
1t vanilla
1/2t baking powder
1/2t baking soda
add 1/2t salt
3/4c sour cream
3c flour (add 1/2c more, or more to get consistency right)

Instructions:

Cream butter and sugar.  Beat in eggs, sour cream, and vanilla.  Mix dry ingredients in a separate bowl, and slowly add to wet mixture.  Adding more flour as needed.  Refrigerate if your dough is too soft to roll and shape.  Roll out to 1/4″-1/2" thick and usecookie cutters.  Bake for 8min at 425f.  Cool on wire rack before frosting.

For Frosting:
1/4c butter at room temperature.
1t vanilla
1/8c heavy whipping cream (more or less to right consistency)
3c  Powdered Sugar

Beat butter and vanilla until smooth.  Add 1cup of powdered sugar at a time- be sure to beat it really well.  After 2 cups of sugar add the whipping cream.  Continue adding powdered sugar/whipping cream until the desired texture is reached.

Layered Ice Cream Cake

I have made this a few times for birthday cakes and it is always a hit! I got the recipe from here.

Layered Ice Cream Cake

Ingredients

15 chocolate and cream sandwich cookies (such as Oreo)

1 tablespoon milk

8 to 9 ice cream sandwiches, depending on size

1 pint mint chocolate chip ice cream

1 pint vanilla frozen yogurt

1 pin tstrawberry ice cream or frozen yogurt

1container (8 ounces)frozen whipped topping, thawed

Directions

1. Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.

2. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.

3. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.

4. Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 sandwich cookies and sprinkle over cake. Return to freezer; freeze overnight.

5. To serve, remove side of pan, then waxed paper. Cut into wedges. 

Creamy Chicken Noodle Soup

I got this recipe from my sister-in-law Kristen.  It is a great version of classic chicken noodle.

Creamy Chicken Noodle Soup

 Ingredients:

4 C. Chicken Stock

8 C. Water

1- 16 oz. Bag of Grandma’s frozen egg noodles

Carrots

Celery

4 Shredded cooked chicken breasts

1 pint of heavy Cream

¼ c. butter

¼ C. flour

Salt and Pepper to taste

Instructions:

Cook Chicken stock, water and noodles for 10 minutes while boiling.  Add carrots and celery, cook for 30 minutes.  Add chicken and cream.  Then mix butter, flour and some broth in a separate bowl and mix into soup to thicken.

Marcy's Beans

Another family must have recipe!!  These beans are awesome!

Harlequin Bean Bake

Ingredients:

1 clove garlic - chopped
1/2 lb. bacon - chopped
2 medium onions - sliced
1 c. brown sugar
1/2 c. apple cider vinegar
1 can lima beans - drained
1 can kidney beans - drained
1 small can cut green beans - drained
1 28 oz. can of pork and beans (do not drain)

Instructions:
Brown chopped up bacon until crisp.  Add garlic, onions, brown sugar, and vinegar and cook for 20 minutes at low heat.  Add drained lima beans, kidney beans, and green beans and the undrained can of pork and beans.  Stir together.

Bake 1 hour at 350 degrees.

*  Can be made a day or two ahead of time.  I only use a 1/2 can of the lima beans.

Marcy's Stuffed Shells

My sister-in-law Marcy made these when we had an Italian theme for one of our second Sunday family dinners.  They were amazing!

Marcy’s Stuffed Shells

Ingredients:

2 eggs
1 container (15 oz.) ricotta cheese
2 c. shredded mozzarella cheese
1/4 c. grated parmesan cheese
2 tsp.  dried parsley leaves
2 tsp.  no-salt herb and garlic seasoning
24 jumbo pasta shells, cooked and drained (about 1/2 a box)
2 c. prepared marinara sauce

Instructions:
Mix together eggs, ricotta cheese, mozzarella, parmesan, parsley, and seasoning.

Fill each shell with 2 to 3 tablespoons cheese mixture.  Place filled shells in a 9x13 in. baking pan.  Pour marinara over shells.  Cover pan with foil.  Bake at 350 degrees for 30 to 35 minutes or until bubbly.

Mexican Salad

Mexican Salad

Ingredients:

1 ½ lbs ground beef

1 medium onion

1 can diced tomatoes

1 jar salsa

1 can of pinto beans

1 can of Great Northern beans

½ head of lettuce

½ cup shredded cheddar cheese

½ cup Fritos

In a large skillet brown the ground beef; be sure to drain the fat.  Add the onion, tomatoes, salsa, and beans.  Simmer for 15 to 20 minutes.  Serve over chips and top with lettuce and cheese.  Eat immediately or the chips will become soggy.

Taco Soup

Another go to meal for us!  Easy and we usually have everything already on hand.

Taco Soup

1 lb ground beef

1 medium onion, chopped

2 cans pinto beans + liquid

2 cans stewed tomatoes+ liquid

1 can corn niblets + liquid

1 package taco seasoning

In a large pot brown ground beef; be sure to drain the fat.  Add onions and continue to cook until the onions are translucent.  Add the rest of the ingredients and bring soup to a boil.  Turn heat to low and let simmer for about an hour.  Serve with tortilla chips, grated cheese, chopped chives or green onion and sour cream.

Hamburger Soup

This is one of my favorite soups.  I loved it as a child and I still love it.  Definitely one of my comfort foods!

Hamburger Soup

Ingredients:

2 lbs ground beef

1 lb carrots

2 celery stalks

1 tsp salt

1 bay leaf

1 large onion, diced

1 ½ lbs potatoes

2 cans tomato soup

½ tsp pepper

2 cans water (use the tomato soup can)

Instructions:

In a large pot brown ground beef; be sure to drain the fat.  Add onions to the beef and continue to cook until the onions are translucent.  Mix tomato soup, water, salt, pepper and bay leaf into the pot.  If you want to leave it on the stove bring to a boil then turn the heat to low and let it simmer for a couple hours.  If you want to put it in a crockpot cook it on low for 8 hours or on high for 4 hours.  Serves 12.

Green Chile Egg Puff

Another family favorite for a special breakfast or brunch.

Green Chile Egg Puff

Ingredients:

10 eggs

½ cup butter, melted

½ cup flour

1 tsp baking powder

½ tsp salt

1 pint cottage cheese (small curd)

1 pound Monterey Jack cheese, shredded

2 can green chiles

Instructions:

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with non-stick spray.

Beat eggs with mixer until light and lemon colored.  Add the rest of the ingredients except the chiles.  Blend everything together in the mixer.  Then stir in chiles.  Pour mixture in the baking dish and bake for 45 minutes.

Chicken Salad

My friend Shannon's aunt always made this for her family gatherings.  I love it.  Shannon was nice enough to bring it to Andie's birthday party this year!

Chicken Salad

Ingredients:

1 head of cabbage, chopped (or coleslaw mix)

1 can of chicken

1 bunch green onions, chopped

2 packages of ramen noodles without seasoning packet

Marinade:

1 cup oil

1/3 cup cider vinegar

3 Tbsp sugar

2 tsp salt

1 tsp pepper

Instructions:

Combine ingredients, pour marinade over them let sit for 4 hours or overnight.

Funeral Potatoes

I am basically putting this recipe on here so I hopefully don't have to look for it in my stacks of papers since I know I will have to make it for something one of these days.

Funeral Potatoes

Ingredients:

6 cups potatoes, diced

1 can cream of chicken soup

1 stick butter, melted

1 cup sour cream

2 cups cheddar cheese, shredded

¼ cup onion, diced

Salt and pepper to taste

Instructions:

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with non-stick spray.

Combine chicken soup, butter, sour cream, 1 cup of cheese, onion, salt and pepper in a bowl and mix well.  Add potatoes mix until incorporated.

Put mixture in baking dish.  Sprinkle 1 cup cheese over the top.  Bake uncovered at 350 degrees for 30 to 45 minutes.