Ham Broccoli Casserole

1/2 of small ham cut up

l pkg frozen Broc

l can of cream of chic soup

l can of regular milk

1 cup of minute rice ( uncooked)

3 slices of cheese broken up in pieces and spread over.

l T Worcestershire sauce.

Empty can of chicken soup in glass casserole type dish, then add the can of milk and stir together to break up any possible chunks, then stir in rice, then stir in the remaining.
Cook at 350 for 50 min.

My Grandma Kolberg's Dump Cake

Put the following in a 9x13 ungreased pan

20 oz crushed pineapple (undrained)

Regular can of cherry pie filling

Yellow cake mix

1/2 c chopped nuts

2 sticks of margarine, melted

Put these items in the cake pan, as you go down the list, spreading each layer as go. Deposit evenly.
Cook at 350 for 1 hour

Beef Bourguignon

(from BH&G's Biggest Book of Slow Cooker Recipes)
serves 6

1 lb beef chuck roast (cut into 3/4 in cubes)
2 T cooking oil
1 large onion (chopped)
1 clove garlic (minced)
3 c mushrooms (preferably fresh)
4 medium carrots (cut into 3/4 in pieces)
8 oz pearl onions (or 2 c frozen, small whole onions)
3 T quick cooking tapioca
1 t thyme
3/4 t marjoram
1/2 t salt
1/4 t pepper
2 bay leaves
1 1/4 c red grape juice
1/2 c beef broth
2 slices bacon (crisp cooked, drained and crumbled)
3 c hot cooked noodles

1. In large saucepan, brown half the meat in 1 T of oil; remove meat from pan. Add remaining oil, remaining meat. chopped onion, and garlic. Cook until meat is brown and onion is tender. Drain off fat.

2. In slow cooker, layer mushrooms, carrots and pearl onions. Sprinkle with tapioca. Place meat mixture over veggies. Add thyme, marjoram, salt, pepper, and bay leaves. Pour juice and broth over meat and veggies.

3. Cook and cover on low heat 10-12 hours or on high heat 5-6 hours or until tender. Discard bay leaves. To serve, stir in bacon. Serve with noodles.

Mushroom, turkey and rice soup

(from BH &G's Biggest Book of Slow Cooker Recipes)
serves 6

2 c fresh mushrooms (like shiitake or button)
1 1/2 c sliced bok choy (also known as Chinese cabbage)
1 medium onion (chopped)
2 medium carrots (cut into bite-sized pieces) (1 c)
1 lb turkey (or chicken)
2 (14 1/2 oz) cans chicken broth
2 T soy sauce
1 T sesame oil (optional)
4 cloves garlic, minced
2 t ginger (fresh is best)
1 c instant rice

1. In slow cooker place mushrooms, bok choy, onion, and carrots. Add turkey or chicken to cooker. Combine chicken broth, soy sauce, sesame oil, garlic and ginger. Pour over veggies and turkey

2. Cover and cook on low heat 8-10 hours or high heat 4 to 5 hours. Stir in rice. Cover and let stand for 5-10 mins. Ladle into bowls and enjoy!

For freezer meal, simply defrost and reheat in pot or microwave!

My Chocolate chip/ butterscotch chip cookies

2 1/4 c flour
1 t baking soda
1/2 t salt
1 c (2 sticks) softened butter
3/4 c sugar
3/4 c brown sugar
2 eggs
2 t vanilla
1 package (12 oz) chocolate chips (2 c)
1 c butterscotch chips
1 1/2 c chopped nuts (preferably walnuts or pecans) (optional)

1. In small bowl, sift flour, baking soda, and salt together.
2. In large bowl, cream butter until smooth. Add sugar and brown sugar. Beat until light and fluffy. Add eggs,and mix until smooth and creamy. Beat in vanilla.
3. Beat in sifted flour mix until well mixed. Fold in chips and nuts. Spoon onto ungreased baking sheets.
4. Bake at 375 for about 9 mins or until lightly golden brown. Cool on sheets for 2 mins. Remove to wire rack.

Super Yummy Chocolate pudding cake

I have no idea where I got this recipe but it's oh so good!
serves 8

1 c flour
3/4 c sugar
1 1/2 T unsweetened cocoa powder
2 t baking powder
1/2 t salt
3/4 c chopped nuts (I like walnuts or pecans)
3/4 c milk
2 T melted butter
1 t vanilla
1 c hot water
1/2 c chocolate syrup
Whipped cream, milk or vanilla ice cream

1. Heat oven to 350. Cover 8x8 baking pan with cooking spray.

2. Mix flour, sugar, cocoa, baking powder, salt, and nuts in large bowl. Stir in milk, butter and vanilla until well mixed. Scrape into prepared dish.

3. Stir together hot water and syrup in small bowl. Pour over batter.

4. Bake for 35 mins or until cake is done and pudding bubbles up on sides. Cool 20 mins. Serve warm or at room temp (It's obviously best warm). Spoon extra syrup on top and serve with whipped cream, milk or vanilla ice cream. ENJOY!

Creamy Primavera

(From Family Circle All-Time Favorites). This is one of our family's favorite dishes of all time. I don't make it a lot due to the time it takes (and the mess I make in my kitchen). The first time you make it is the hardest, but after that it's not as bad.

All gluten free/ casein free notes have been made by myself and have been reviewed and eaten by a person with a very serious allergy to casein and gluten. When shopping for the tomatoes and sauce be sure that there are no additives that have gluten in them. If all else fails, get fresh tomatoes instead and be extra safe- it will still taste wonderful. You can find gluten free/ casein free items at your local specialty food stores.

1 T veggie oil
2 large onions (finely chopped)
2 cloves garlic (minced)
1 can (16 oz) undrained tomatoes
1 can (8 0z) tomato sauce
1 t basil
1/2 t oregano
1 t salt
1/4 t pepper
1/2 lb rigatoni (for gluten free substitute rice. I think 1 c was about right...)
1 package (10 oz) chopped spinach, thawed and drained
1 package (10 oz) frozen corn kernals (thawed)
1 c peas
1 c part skim ricotta cheese (for casein free or vegan substitute 1 lb tofu, 1/3 c olive oil, 1/4t nutmeg, 1/2 t seasoned salt mixed in a blender)
1/4 c grated parmesan cheese (optional)

1. Heat oil in large skillet over medium heat. Add onions and saute 3 mins. Add garlic; saute 1 min. Stir in tomatoes with their liquid, tomato sauce, basil, oregano, and pepper, breaking up tomatoes. Simmer, uncovered, 15 mins or until slightly thickened.

2. Meanwhile, cook rigatoni (or rice). If cooking pasta cook until al dente (firm but tender)... if cooking rice cook as usual. Drain pasta and return to pot.

3. Heat oven to 375. Coat 9x13 pan with nonstick cooking spray (or casein free margarine).

4. Stir in spinach, corn, and peas into skillet with veggie mixture. Cook 5 mins. Add veggie mixture and ricotta (or tofu mix) with pasta (or rice). Spoon into prepared baking dish. Sprinkle with parmesan cheese. Bake at 375 for 25 mins. Let stand 2 mins before serving.

For freezer meal, defrost and cook as 10-15 mins longer.

3 Cheese Penne

(From Family Circle All-Time Favorites)
serves 8

1 lb penne
2 T olive oil
1 lb mushrooms (sliced)
1 large onion, chopped
2 cloves garlic, minced
1/4 c flour
4 c low fat milk
1/2 t salt
1/4 t ground nutmeg
4 t lemon juice
1/4 t pepper
1 1/2 c cheddar cheese
1 1/4 c swiss cheese
1 c monterey jack cheese

1. Cook penne in large pot of lightly salted boiling water until al dente (firm but tender). Drain.

2. Meanwhile, heat 1 T oil in large skillet over medium-high heat. Add mushrooms; saute 8 mins or until tender. Remove from skillet.

3. Heat remaining oil in skillet. Add onion; saute 5 mins. Add garlic; saute 2 mins.

4. Whisk together flour and milk in small bowl. Add to skillet. Bring to boil, stirring occasionally. Reduce heat to low; add salt and nutmeg; simmer 5 mins.

5. Heat oven to 400. Lightly grease 9x13 baking dish.

6. In same pot used to cook penne, toss penne with sauce, mushrooms, lemon juice and pepper.

7. Combine all cheese in a bowl; set asie 1/4 c. Add remaining cheese to penne mixture, stirring gently. Spoon into prepared baking dish. Sprinkle with reserved cheese.

8. Bake, uncovered at 400 for 20-30 mins or until browned and bubbly.

**You can make this head of time by doing steps 1-7, then refrigerate, covered up to 3 days or freeze up to a month. To serve, if frozen, thaw in refrigerator overnight. Bake as directed.

Cookie Pizza

One my kid's favorites!

Shortening (to grease pizza pan)
1/2 c brown sugar
1/4 c sugar
1/2 c (1 stick) butter, softened
1 t vanilla
1 1/4 c flour
1/2 t baking soda

Chocolate sauce:
1 c chocolate chips
2 t butter
3 T milk
1 c powdered sugar
1/2 c M&M's (and any other treats you may like on the pizza like mini marshmallows, Reese's pieces, etc.)

1. Heat oven to 350. Grease pizza pan with shortening.

2. Mix egg, brown sugar, sugar, butter, and vanilla until mixed.

3. Add flour and soda to mixture (dough will be stiff).

4. Spread or pay dough onto greased pizza pan to edge.

5. Bake for 15 mins or until golden brown. Cool 10 mins before spreading with sauce.

6. While crust is cooking, make sauce by putting chocolate chips, butter and milk into saucepan. Cook over low heat 5 mins or until chip are melted.

7. Add powdered sugar to chocolate mixture until smooth and shiny. Spread over crust.

8. Add candies and enjoy!!!

Yummy Ooey Gooey Caramel Rolls

(from Betty Crocker's Kids Cook)

1/2 c dark brown sugar
1/3 c whipping cream
1/4 c chopped pecans
2 T sugar
1 t cinnamon
1 can (11 oz) refrigerated breadsticks

1. Heat oven to 350. Mix brown sugar and whipping cream in cake pan. Sprinkle with pecans. Set aside.

2. Stir sugar and cinnamon in a bowl until mixed.

3. Take breadsticks out of package unrolling the dough but not separating into breadsticks. Sprinkle on cinnamon-sugar mix over dough. Roll up dough, starting at one of the short sides.

4. Separate dough using knife to make spirals. Put slices on top of sauce in pan.

5. Bake for 25 mins or until rolls are golden brown. Let cool a minute and then invert on a plate. Let it set for a minute so the sauce can drizzle down and then remove pan.

Egg-cellent Breakfast Bake

(from Betty Crocker's Kids Cook)

1 c crumbled sausage or 1/2 c bacon-flavored bits or 1 c diced cooked ham (6 oz)

2 boxes (5.2 oz each) hash brown potato mix
1 T diced chopped onion
1 bag (8 oz) shredded cheddar cheese (2 c)
4 eggs
3 c milk
1 c Bisquick mix

1. Spray bottom and sides of baking dish with cooking spray. Put sausage (or bacon bits or ham), potatoes, onion and half of the cheese in baking dish. Stir until mixed. Spread evenly in bottom of the dish.

2. Mix eggs, milk and Bisquick in a bowl. Beat until mixed. Pour egg mixture into dish. Sprinkel with rest of the cheese. Cover dish and refrigerate for at least 4 hours, but no longer then 24 hours.

3. Heat oven to 375, remove wrap, and bake 30-35 mins or until bake is golden brown around the edges, and cheese is melted. Cook for 10 mins and Enjoy!

Super Easy Tuna Noodle Casserole

serves 4

1 regular can cream of mushroom soup
1 regular can tuna (drained)
1 1/2 c elbow macaroni
crushed potato chips (optional)

Cook pasta until soft, drain and place in casserole dish. Mix in soup and tuna. Top with potato chips. Cook at 300 for 20 mins.

My Meemaw's peanut butter cookies

These aren't good for you at all, but man they taste so good!!!

1 c Crisco or margarine
1 c brown sugar
1 c sugar
1 t vanilla
1 t baking soda
1/2 t baking powder
1 c peanut butter
pinch of salt
2 beaten eggs
2 1/2 c flour

Cream shortening and sugar, add vanilla, peanut butter, eggs and last the flour which is sifted with soda, baking powder and salt. Roll in balls and press with fork (and sprinkle with a little sugar if you like). Bake at 375 for 10 mins.

Coffee Cake

Batter:
1 c veggie oil
1 c sugar
2 beaten eggs
1/2 t salt
3 t baking powder
3 c flour
1 c milk
1 t vanilla

Filling:
1 1/2 c brown sugar
1 c chopped nuts
3 t cinnamon

1/2 c melted butter

Cream oil and sugar. Add eggs. Sift in dry ingredients, add alternating with milk. Mix in vanilla. Spread half of batter in greased 9x13 pan. Mix sugar, nuts, and cinnamon. Sprinkle 1/2 of this over batter in pan. Pour remaining batter in by spoonfuls. Sprinkle on remainder of filling. Pour butter over entire cake. Bake at 375 for 45 to 50 mins. May ice with confectioners sugar frosting.

My Grandma Kolberg's Gingerbread Cookies

I have fond memories of making Christmas cookies with my mom, grandma, and brother. Great messes were made, but it was fabulous to have that time together talking and singing Christmas songs. It's a tradition that I still do with my girls.

1 c shortening
1 c sugar
1 egg
1 c molasses
2 T vinegar
5 c flour
1 1/2 t baking soda
pinch of salt
2-3 t cinnamon
1 t ground cloves

Cream shortening (or margarine) and sugar. Beat in egg, molasses and vinegar. Put dry ingredient in another bowl and mix well. It will be still dough. Be sure everything is blended together well.Put a cover on bowl and chill 3 hours. Take a manageable amount of dough out at a time, flour a cutting board and flour rolling pin, and gently roll dough into thickness that you think will work. Dip cookie cutters in dough on one side, then cut into shapes. Place 1 inch apart on greased sheet. Bake at 375 for 5-6 mins. Check often to make sure you don't overcook. Cool and take off cookie sheet. Frost and enjoy!

Vivianne's Molasses Cookies

A dear lady that was our Relief Society President while we were in Maryland would make these all the time for church functions or when she'd just come to visit me. It was always sweet. I knew she always had plenty to do, so making the cookies was a real sacrifice of time for her I'm sure. I have to say that she has shown me how to serve with a joyful heart, and that service doesn't always have to be a big thing in order to mean the world to someone else.

Mix together:
1 c sugar
3/4 c shortening
1/3 c Grandma's molasses
1 egg

Add to mixture and blend:
2 c flour
1 t cinnamon
1/2 t ground cloves
2 t baking soda
1 t ginger
1/2 t salt

Roll into balls. Bake 9-10 min at 350.

Triple Layer Mud Pie

This is my most popular pie request by far. Everyone who has tried it has loved it.
serves 10

3 squares (Baker's) chocolate, melted
1/2 c sweetened condensed milk
1 oreo pie crust
1/2 c chopped pecans (optional)
2 c milk
2 (4 oz) chocolate instant pudding and pie filling
1 tub (8 oz) cool whip

Mix chocolate and condensed milk until well blended. Pour into crust. Sprinkle with pecans.

Pour milk into large mixing bowl. Add dry pudding mixes. Beat with whisk 2 mins (It will be thick). Spoon 1 1/2 c of pudding over pecans in crust. Add 1/2 of whipping cream with remaining pudding. Stir with whisk until blended. Spread over pudding layer in the crust. Top with remaining whipped cream. Refrigerate 3 hours and enjoy!

Chocolate Satin Pie

Very rich chocolate pie. Sam loves it.

1 prepared 8 inch graham cracker crust
1 can (12 oz) evaporated milk
2 egg yolks
2 c (12 oz) chocolate chips
whipped cream
chopped nuts (optional)

Whisk together milk and egg yolk in medium pan. Heat over medium- low heat, stirring constantly until mixture is very hot and thickens slightly. Don't boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.

Pour into crust; refrigerate 3 hours or until firm. Top with whipped cream before serving. Sprinkle with nuts.

Biscuits and gravy (with chicken)

I made up this recipe wanting a spin on a Southern classic of biscuits and gravy. I don't like beef with my biscuits so I made one.
Serves 4

1 package Pillsbury biscuits (cook to directions) or 8 regular biscuits
1 regular can cream of mushroom soup
4 chicken breasts
1 T garlic powder
1 t basil
2 t parsley

1. Place breasts in pan with enough water to cover them. Bring to boil and cook 20 mins
2. Drain off water and shred chicken and place back in pot. Add mushroom soup and seasonings.
Cook stovetop about 10-15 mins. Keep to a simmer and stir frequently.
3. Meanwhile cook biscuits according to directions.

Chicken Enchiladas

4 chicken breasts
2 T olive oil
1 4 oz can green chile peppers
1 jalapeno pepper, chopped (optional)
1 minced garlic clove
1 (8 oz) package cream cheese
2 c Monterey cheese
1/2 c water
8 (10 in) tortillas
1 c heavy cream

Place chicken in sauce pan. Fill with enough water to cover. Bring to boil and cook 20 mins. Remove from water, set aside to cool.

Preheat oven to 375. Cut up chicken. Heat up olive oil in large skillet over medium heat. Add chilies, jalapeno and garlic. Stir and cook for a few minutes until fragrant. Stir in cream cheese and half of cheese. As cheese melts, gradually stir in water. Sit chicken meat into skillet. Remove from heat. Spoon chicken mixture into tortillas and roll up. Place rolls seam down in 9 x13 dish. Sprinkle with remaining cheese over the top and pour cream all over. Bake for 30 mins in oven or until enchiladas are golden brown on top. For Freezer meal, defrost and cook for about 10-15 mins longer.

My Meemaw's Norwegian Stew

Comfort food at it's best! My family likes to have this often. It's really simple to make and tastes great!

1 lb stew meat (I use ground beef)
salt, pepper and parsley to taste
medium onion, diced
3 medium potatoes, quartered
2-3 carrots, sliced
Large can of cream of mushroom soup
Large can of tomato soup

Layer in order listed above in slow cooker. Mix cans of soup together and pour on top of veggies and meat. Do not add water. Cook on low for shorter setting (for us it's low for 4 hours). If you double it use the same size of soups and cook high for 8 hours instead. Don't uncover or stir while cooking. Simply leave it and it'll be fabulous when your ready to eat!

My meemaw's Kringlas (Norwegian Buttermilk Cookies)

I love these cookies. For those that haven't had them before they are a Norwegian Buttermilk Cookies. They are very light and not very sweet.

1 t baking soda
1 c buttermilk
1 c sugar
1/4 c shortening
1/4 c butter
1 egg
1 t salt
3 c sifted flour
2 t baking powder

Mix soda with buttermilk. Cream sugar, shortening, butter and egg. Add buttermilk mixture, salt, flour and powder. Mix thoroughly; place in refrigerator until stiff. Roll out about diameter of a large pencil; form any shape desired. Take only a small amount of dough at a time. (I recommend flouring your hands so the dough doesn't stick as much). Norwegian shape of Kringla is figure 8. Place on greased cookie sheet. Bake at 450 for about 10 min or until very light brown.

Fruit glazed turkey

(for 10-12 lb turkey)

Stuffing:
14 oz package unseasoned cubes
1 small chopped onion
1 medium tart apple (pealed/ chopped)
1 celery rib (chopped)
1 c raisins
1 c hot water
1 c melted butter
1 T poultry seasoning
1 10-12 lb turkey

Glaze:
2 cans (8 oz) unsweetened crushed pineapple, undrained.
1 can (11 oz) mandarin oranages, undrained
1/8 t ground cinnamon
1/8 t cloves

Gravy
3 T flour
1/2 t salt
1/4 t pepper

1. In large bowl, combine first 8 ingredients. Loosely stuff in turkey just before baking. Place remaining in greased 1 qt baking dish. Cover and refrigerate until ready to bake. Tie drumsticks together. Place breast side up on rack in roasting pan. Bake uncovered 325 for 1 hour.
2. Meanwhile, combine glaze ingredients in blender. Cover and process until smooth. Cover and refrigerate 1 c for gravy. Brush on turkey with remaining glaze. Add 1/2 inch hot water in roasting pan. Bake 2 1/2 to 3 hours or until meat temperature measures 180 inside turkey and 165 for stuffing. Basting with glaze and pan drippings 2-3 times. Cover if the turkey browns to quickly.
3. Discard unused glaze. Cover and bake stuffing for 30-40 mins. Uncover and bake 10 mins or until light brown.
4. Cover turkey and let stand 20 mins before removing stuffing and carving turkey

For Gravy:
1. Loosen brown bits from pan. Pour fat drippings and browned bits into bowl. Skim fast reserving 1/4 c. In c measuring cup combine drippings and broth/ water to measure up to 2 c. In saucepan combine flour, salt, and pepper. Whisk in fat drippings. Cook over medium heat until thick and bubbly. Stir in glaze. Boil. Cook for 2 mins or until thickened.

Sweet Potato Yams

3 large sweet potatoes
3 c water
1 1/2 c sugar
1 t vanilla
4 T butter (to make casein free simply substitute casein free margarine or skip the margarine all together- it'll still taste great)
1 t cinnamon
1/4 t nutmeg

Wash and dry sweet potatoes. Bake at 400 for 1 hour or until soft. Remove and let cool slightly. Reduce oven to 350. While potatoes bake, combine remaining ingredients in saucepan; bring to boil, reduce to simmer for 30 mins or until sauce is slightly thickened. Slice potatoes 1/2 inch thick into medium casserole, pour sauce over them. Bake 15 mins.

My mom's banana nut bread

2 1/2 c flour
1/2 c sugar
1/2 c brown sugar
3 1/2 t baking powder
1 t salt
3 T veggie oil
1/2 c milk
1 egg
1 1/4 c (2-3 medium) mashed or diced bananas
1 c chopped walnuts

Heat oven to 350. Grease bottom of loaf of pan 9x5x3 or 2 loaf pans 8 1/2x 4 1/2x 2 1/2. Mix all ingredients; add mashed banana. Mix or beat banana gradually into other ingredients until mixture is consistent. Mix in chopped walnuts. Pour into pan(s). Bake until toothpick comes out cleanly (65-70 mins); cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. Stores for 1 week in refrigerator.

Cream Puffs

This is my mother-in-law's recipe. All of her boys go crazy over it (and I have to admit that I love them too!!!) Warning- you can't just eat one!

yields a dozen cream puffs

1/2 c butter
1 c boiling water
1 c flour
1/4 t salt
4 eggs

Melt butter in 1 c boiling water. Add flour and salt with hand mixer while cooking on low heat. Cook and mix until mixture forms a ball that doesn't separate. Remove from heat and mix in eggs one at a time heating thoroughly after each. Drop by spoonfuls onto greased baking sheet. Bake at 400 until golden brown and puffy (about 30 mins). Remove from oven and put on rack so bottom doesn't get too brown. When cool split open with fork and fill with vanilla pudding (preferably homemade or cooked variety- 2 c).

Chocolate Gloss:
1 c sugar
3 1/2 T cornstarch
6 T cocoa
dash salt
1 c water
3 T butter
1 t vanilla

Combine sugar and cornstarch; cook over low heat while stirring to make smooth for about 2 mins. Add cocoa, salt, and water. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. (This is also good for ice cream cakes.)

My meemaw's Peach Cake

I have to admit I don't like cake much, but this is one that I really do enjoy. My meemaw used to make occasionally for our desert. I will warn that it doesn't save very long, but we usually eat it up pretty quickly.

1 29 oz sliced, undrained peaches
1 box butter pecan (or butter brickle) cake mix.
1/2 c butter
1/2 c chopped pecans
Whipped cream or vanilla ice cream

Grease 9x13 pan. Pour peaches evenly over bottom of the pan. Prepare mix as directed on box and then spread evenly over peaches. Distribute butter evenly over cake mix. Sprinkle pecans over mix. Bake at 350 for 40-45 mins. Serve with whipped cream or vanilla ice cream.

Turkey Taco Bowls

20 6 inch flour tortillas
1 lb ground turkey
package taco seasoning
8 oz package shredded monterey jack cheese
8 oz package shredded cheddar cheese
small can of refried beans (optional)
sour cream (optional)
salsa (optional)

1. Preheat oven to 350. Trim about 1/2 inch off edge of tortilla. Push tortillas into nonstick muffin tins and bake 15 mins.
2. Meanwhile, saute turkey over medium heat, breaking apart large chunks and stirring until meat is cooked through about 10 mins. Add taco seasoning mix and 2/3 c water and simmer meat about 5 mins.
3. Fill tortilla cup with about 2 T of turkey and top with large pinch of shredded cheeses. Bake 10-12 mins until cheese is melted and cups start to brown.
4. Meanwhile cook refried beans stovetop until bubbly lightly.
5. Once tortillas are done top with beans, salsa and sour cream.

We also take the 1 inch off the tortilla. Light butter, sugar and cinnamon them and bake them 10 mins. The kids love it.

Scotch-A-Roos

yields 48 bars

1 c sugar
1 c light corn syrup
1 c chocolate chips
1 c butterscotch chips
1 c peanut butter
6 c Rice Krispies

Empty chocolate and butterscotch chips in top of double boiler and put 1 c of water in lower level. Melt chips over medium heat. Stirring until melted and evenly blended. While the chips are melting, combine sugar and syrup in saucepan. Cook over medium heat until bubbles. Remove from heat. Stir in peanut butter and mix well. Pour Rice Krispies into bowl. Pour peanut butter mixture over Rice Krispies into 9 x 13 greased pan. Remove melted chips from heat and spread evenly on Rice Krispy mix. Cool until firm. Cut into bars and enjoy!

My meemaw's Strawberry Rhubarb crisp

This is probably one of my very favorite desserts. I make it at least once every summer and I have to admit I could eat a whole pan of it all by myself (no, not in one sitting, but within a week easily). Thankfully my kids also love it so I don't eat it all by myself. whew!

4 c diced rhubarb (about 1 lb)
2 c sliced strawberries
1 c sugar
1 1/3 c flour
1/2 t cinnamon
1 c brown sugar
1 c rolled oats
1/2 t nutmeg
1/2 c butter, melted and cooled

In a large bowl, combine rhubarb, strawberries, sugar, 1/3 c flour and cinnamon. Transfer to greased 9 x 13 baking dish

In another bowl, combine remaining 1 c flour with brown sugar, oats, and nutmeg. Add butter and blend well to create strudel.

Sprinkle strudel and bake at 350 for 35-40 mins

Wisconsin Maple Honey Ham

I love Wisconsin ham. I may be a bit biased. But I love sweet meat!
bakes at 300 for 2-2 1/2 hr depending on size of ham...

1 bone-in Spiral Half ham, Butt of Shank Portion Ham or Half Ham
2 c brown sugar
1 c maple syrup (pure works best, but regular pancake syrup works fine too)
1 c honey
1 t ground allspice
1 t ground nutmeg
1 t ground cloves
1 t ground English mustard

Prepare ham according to package directions

Make glaze; stir together brown sugar, syrup, honey, allspice, nutmeg, cloves, and mustard in a medium bowl; set aside.

Brush on ham when 30 mins remain. Continue baking ham uncovered. Carve ham and serve.

Shepherd's Pie

I love Shepherd's Pie. It's one of those comfort foods that just helps me feel better no matter what is going on. I recall the first time I ever had it I think I was supposed to be VTing, but somehow I got the service on this one. I was pregnant and emotional, and a friend had made it- she said it was leftovers, but it was just what I needed. Friendship and comfort food. I don't have her recipe, but here's a pretty good one that I like.

Shepherd's Pie
serves 6

1 lb ground beef
1 c chopped onions
2 garlic cloves, minced
1 t thyme
1 t sage
1 t cumin
1/3 c flour
1 c beef broth
1/4 c red grape juice
2 t worcestershire sauce
2 c cooked, mixed veggies
6 c instant mashed potatoes
2 t melted butter
1 egg, beaten
1/2 t salt
1/4 t pepper
1 c shredded cheddar cheese

1. Preheat oven to 375
2. Brown beef, onions, and garlic, then add thyme, sage, cumin, salt and pepper.
3. Add flour, mixing well and continue cooking 1-2 mins
4. Slowly add broth and juice, mixing well. Reduce heat and simmer for 7-8 min. Add mixed veggies and remove from heat.
5. Pour into baking dish.
6. Prepare your instant potatoes per your instructions on box, then add the beaten egg and mix well.
7. Pour potatoes on top of beef mixture and smooth evenly.
8. Sprinkle grated cheese evenly over the potatoes.
9. Bake for 25 mins
10. Let cool for a couple minutes, serve and ENJOY!