Tater Tot Casserole

1 lb ground beef
1 small onion - finely chopped
1 can (10 3/4 oz) cream of mushroom soup
1/4 cup milk
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 lb (1/2 of 32 oz pkg) frozen tater tots (if you can find seasoned use those)

Heat oven to 375

Brown ground beef and onion in skillet. Once cooked, drain grease.

Put onion and beef into 8" square baking dish

Mix soup and milk. Pour over meat and onions.

Put veggies and cheese over meat mix. Top with tater tots

Bake 45 min or until tots are golden brown and casserole is heated through.

Chicken and Biscuits

1 can (10 3/4 oz) cream of chicken soup
3/4 cup sour cream
2 cups chopped chicken - cooked
1 pkg (16 oz) frozen mixed veggies - thawed
1 cup shredded cheddar cheese
1 cup Bisquick (or baking mix)
3 tablespoons milk

Head oven to 375.

Mix soup and 1/2 cup sour cream in an 8" square baking dish. Add chicken, veggies, and cheese. Mix

Place baking mix in a medium bowl and add remaining (1/4 cup) sour cream and milk. Stir till dough is stiff.

Drop heaping spoonfuls into 6 mounds over chicken mix.

Bake 35 minutes or until golden brown and chicken mix is hot and bubbly.

Cinnamon Swirl Orange Bread

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 degrees)
1 cup warm milk (110 degrees)
3/4 cup orange juice
1/2 cup sugar
1/4 cup shortening
1 tablespoon grated orange peel
1 1/2 teaspoon salt
6 1/4 to 6 3/4 cup all purpose flour
1 egg, slightly beaten

Filling:
1/2 cup sugar
2 to 3 teaspoons ground cinnamon
2 teaspoons water

Glaze:
1 cup confectioners' sugar
4 teaspoons orange juice
1 teaspoon grated orange peel

In a small bowl, dissolve the yeast in water. In large bowl, combine milk, orange juice, sugar, shortening, peel and salt. Add 2 cups flour, yeast mixture and egg; mix well. Add enough remaining flour to form a soft dough

Turn onto a floured surface. Knead until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled (about 1 hour)

Punch dough down; dived in half. Cover and let rest for 10 minutes. Roll each portion into a 15" X 7" rectangle.

FOR FILLING:
Combine sugar and cinnamon; sprinkle over rectangle. Sprinkle each with 1 teaspoon water. Roll up (jelly-roll style). Seal edges

Place seal edge down in a greased loaf pan. Cover and let rise until doubled (about 1 hour)

Bake 350 for 30-35 minutes or until golden brown

Remove from pans and cool on wire rack. Combine glaze ingredients and spread over loaves.

Chocolaty Popcorn

12 cups butter-flavored microwave popcorn
1 package (12 ounces) semisweet chocolate chips
2 teaspoons shortening, divided
1 package (10 to 12 ounces) vanilla or white chips
2 cups coarsely chopped pecans, toasted

Place the popcorn in a greased pan. A 15 X 10 inch pan works best

Melt chocolate chips and 1 teaspoon shortening, stir until smooth. Drizzle over popcorn

Place vanilla chips and remaining shortening in a microwave safe bowl. Melt.

Drizzle over popcorn; toss gently to coat. Sprinkle pecans and chill before serving.

Sassy Pork Chops - Crock Pot Recipe

2 medium red, green, and/or yellow sweet peppers, cut into strips
1 cup thinly sliced celery (2 stalks)
1/2 cup chopped onion (1 medium)
8 pork loin chops (with bone), cut 3/4 inch thick
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
2 tablespoons cooking oil
1/4 cup reduced-sodium chicken broth
1/4 cup orange juice
1 tablespoon chopped chipotle chile peppers in adobo sauce
1/2 teaspoon dried oregano, crushed

1. Place sweet peppers, celery, and onion in a 4 to 5 quart slow cooker; set aside. Season chops with garlic salt and black pepper. In a 12-inch skillet heat oil over medium heat. cook chops, half at a time, in hot oil until brown on both sides. Place chops in cooker. In a small bowl combine broth, orange juice, chipotle peppers, and oregano. Pour over mixture in cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Using a slotted spoon, transfer chops and vegetables to a serving platter. Discard cooking liquid.

Potato Soup

After making this a few times, I have changed the way I make it. This is my version

Potato Soup

Ingredients
•1/2 stick butter
•1 small onion, diced
•2 medium carrots, diced about the same size as the onion
•2 tablespoons all-purpose flour
•10 medium russet potatoes, peeled and cubed (I perfer red's)
•4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
•2 chicken bouillon cubes (dissolved in the half-and-half)
•1 cup half-and-half (warmed with bouillon cubes)
•salt and pepper - to taste

For Shrimp:
•2 cups salted water
•1 pound medium shrimp

Garnish
•Crumbled bacon bits
•Grated sharp Cheddar
•Dill sprigs, optional

Directions

In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes.

Whisk in the flour and cook for 1 minute.

Add the potatoes, milk, and dissolved bouillon cubes.

Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. (I take a masher and mash the soup so it's more of a creamy texture).

Add salt and pepper.

To make shrimp:
In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. When cooked, allow them to cool. Peel them and chop roughly into big chunks. Add the shrimp to the soup and stir well.

Cook's Note: If you don't have shrimp, you can use corn or even crab. Or if you don't want to add anything, the soup is great by itself.

Enchilada Pie

1 pkg corn taco shells
1 (6 oz) can tomato sauce or enchilada sauce
1 lb Cheddar Cheese, grated
1 1/2 lb hamburger
1 (15 oz) can chili con carne
onion, chopped

Brown hamburger; drain.
Line casserole pan with taco shells.
Put in half of browned hamburger, half of tomato sauce or enchilada sauce, half of onion, half of chili and half of grated cheese. Layer taco shells and repeat. Bake for 30 minutes on 350.