Taco Soup

Ingredients:
1 lb. ground beef
1 small onion, chopped
3 cans of your favorite beans (2 chili, 1 white)
1 can stewed tomatoes
1 can whole kernel corn
1 small can diced green chili's
1 pkg. taco seasoning mix
1 cup water

Toppings:
shredded cheddar cheese
sour cream
Fritos

Brown ground beef with the onion. In crock pot, place the meat mixture, beans, tomatoes, corn, green chilis, taco seasoning and water. Simmer all day in crockpot. Serve with shredded cheese, a dollop of sour cream and a handful of Fritos on top

Chicken Stuffing (crock pot)

I got this recipe for Jason's mom. She made it for Thanksgiving and it was so good. This is a great recipe for Thanksgiving becuase it will free up space on your stove top.

Ingredients:

1 Cup chopped onion

1 Cup chopped celery

1/4 Cup oil

1 Tablespoon salt

1 Tablespoon sage

1 Teaspoon Poultry Seasoning

2 Cups White Bread (day old)

6 Cups of Corn Bread

2 Cans Cream of Chicken Soup

2 Cans Chicken Broth

3 Eggs

1 Tablespoon Vinegar

3 Chicken Breast

Directions:

Cook the onions and celery until tender in the oil. Add salt, sage and poultry seasonings; combine the breads in a large mixing bowl.

Stir in the cooked onion ,celery, salt, sage and poultry seasoning.

In a small bowl combine the soup, broth eggs and vinegar. Combine with other ingredients in a large bowl, mix well. Pour into crock pot and cook on high for 30 minutes.

Turn down heat to low and cook 3-4 hours. About 1 hour before it is done, add the broken pieces of chicken.

Twice Baked Potatoes

Ingredients:

8 Baking Potatoes

2 Cubes of Butter

1 Cup Bacon

1 Cup Sour Cream

1/4 teaspoon Lawry Seasoned Salt

1 Cup Grated Cheddar/Jake Cheese

Pepper

2 Green Onion

Bake the potatoes on a cookie sheet for 1 hour 15 minutes at 400. After baking cut in half and scoop out insides and place in a bowl. Mash Potatoes then add butter, bacon, sour cream. seasoning salt, cheese, and onions. Mix with mashed potatoes and pepper to taste. Fill the potato skins with mashed potatoes mixtures, top with cheese and place in oven for 15-20 minutes at 350.

Rolo Cookies

Ingredients:

1 cup sugar

1 cup brown sugar

1 cup butter

2 eggs

2 teaspoons vanilla

1 teaspoon baking soda

2 1/2 cups flour

3/4 cup cocoa

13 oz bag of Rolos

Blend sugar, brown sugar and butter together. Add eggs and vanilla to sugar mixture and blend well. In separate bowl sift together flour, cocoa and baking soda. Add flour mixture to sugar mixture and blend well. Take a spoonful of dough and wrap around a rolo so it is covered completely. Roll cookie in sugar and bake at 375 for 7-10 minutes.

Better than Robert Redford

1 cup of flour

1/2 cup margarine

1cup finely chopped nuts

Make bottom layer by mixing ingredients together until crumb like. Press mixture into a greased 9x13 pan. Bake at 350 for 15-20 minutes until golden brown. Allow to cool.

1 (8oz) package cream cheese

1 cup powder sugar

1 large carton of Cool Whip

Make Middle layer by beating cream cheese and sugar until smooth. Fold in 1/2 the Cool Whip topping. Spread mixture over cooled crust.

2 small packages chocolate instant pudding (or 1 vanilla & 1 Chocolate)

3 cups cold milk

Make top layer by beating milk into pudding, mix until smooth and thickened. Spread over middle layer. Spread remaining Cool Whip over top layer. A grated candy bar can be sprinkled on top. Cover and refrigerate over night.

Cinnamon Rolls

Ingredients:

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• 3 cups (to 4 Cups) Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon
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• Directions: Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
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• After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

  When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 ½ to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

  Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

  Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
  Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.
  
  

Apple Crisp

4 Cups Sliced, pared baking apples
2/3 Cup Brown Sugar
1/2 Cup Flour
1/2 Cup Rolled Oats (not instant)
3/4 teaspoon Cinnamon
3/4 teaspoon Nutmeg
1/3 Cup Butter

Place apples in bottom of greased pan. Mix rest of ingredients until crumbly. Spread over apples. Bake at 375 for 30-35 minutes. (Apples are tender and topping is golden brown) Serve with vanilla ice cream.