Beans & Rice

Cook 1 pound of pinto beans and season the way you want...I usually add salt, sliced jalapenos, onion and chili powder to mine.

To make the rice, use instant rice
in a large non-stick skillet, add some butter, diced onion and bell peppers, 1 tsp. or more of tobasco sauce, and few squeezes of ketchup and saute' until veggies are starting to cook but aren't quite tender yet, then add some diced tomatoes and continue cooking until all veggies are tender. Add about 2 cups instant rice and water to the veggie mixture and mix well, cook slowly until rice is done, adding more water as needed.

To serve, put rice in a bowl and top with beans, add a little more hot sauce and enjoy!

Try adding some diced smoked sausage to your beans or rice just before serving.

This also would be a good spanish rice for a mexican side dish.

Happy Thanksgiving

Mummy Dogs

How about making some "mummy dogs" for your favorite kiddo or for yourself, they're really easy and fun to eat, and they would make a great party treat too.

I made them today for my family, and my son loved them so much he ate 3 and wanted more...I love making my kids smile.

The recipe is so simple you don't even need a recipe. Just buy some weiners, a can of cresent rolls and some mustard. Slice the crescent roll triangles in thin strips, wrap around the weiners and bake at 375 until golden brown. After they've baked, use a toothpick, dip in mustard and stick the weiners to make eyes. That's it.

One Brisket Two Meals

5-6 pound trimmed brisket, frozen
worsteshire sauce
liquid smoke
soy sauce

Meal #1

Brisket
Add enough water to cover the bottom of a deep, large pan. Place the frozen brisket in the pan. Mix the three sauces together and pour evenly over the top and bottom of the brisket. Place brisket fat side up and cover tightly with foil and cook on 250 all night long, or all day, approximately 8 hours. The brisket will fall apart when done and will be very juicy, and should have the flavor of a roast. Cooking the brisket fat side up helps keep the brisket juicy and the fat adds extra flavor. Remove the fat before eating. Serve with mashed potatoes, rolls and a veggie.

Meal #2
Chopped BBQ

Take leftover brisket and chop and shred with a fork into small chunks, (it should fall apart.) Place brisket in a large sauce pan and add your favorite bbq sauce. Let simmer until good and heated through. Serve on hamburger buns with pickles and onions for a great bbq sandwich.

Debbie's Breakfast Burritoes

1 pkg. regular sausage
1/2 small red onion, diced
1 small can chopped green chilies
1 dozen eggs
shredded cheddar cheese
salsa of your choice
fajita size flour tortillas

Brown the sausage with onions and drain, then add the chopped green chilies and mix in. Next, add eggs one at a time into the sausage mixture and scramble. Add some cheese on a flour tortilla, top with sausage & egg mixture, then add some salsa and heat in the microwave until warmed, fold into a burrito and eat.

Chicken Tortilla Soup

2 boxes of chicken broth (I think it's the 32 oz size)
2-3 pkgs. southwestern chicken strips (pre-cooked)
1 small can corn
1 can rotel diced tomatoes & green chilies
1 pkg. sliced mushrooms
1 small onion, diced
1 tsp. minced garlic
1 zucchini, chopped
1 yellow squash, chopped
tortilla chips, crushed
shredded cheddar cheese

Place all ingredients in a large pot and cook until veggies are tender.
Place some crushed tortilla chips in a bowl, add soup and top with cheese.

*This recipe feeds 4-6, so just make a larger pot for more people. Enjoy!

Cheesy Squash Casserole

6 large yellow squash (cut into thin slices)
1 medium onion (sliced)
salt & pepper
1/2 cup sour cream
1 cup sharp cheddar cheese, grated
butter & cooking oil
ritz crackers (crushed for topping)

Place squash & onion in large skillet with cooking oil and tablespoon of butter, just enough to saute. Add salt & pepper and cook until veggies are tender. Remove from heat, add the cheese and sour cream and stir well. Pour into a greased 9 X 9 casserole dish. Top with crushed crackers. Bake at 350 for about 20 minutes or until golden brown and bubbly.

Crock Pot Potato Soup w/Ham

5 pounds peeled & sliced potatoes
1 small onion, chopped
2 tablespoons butter
2 chicken bouillon cubes
2 tablespoons dried parsley
water (enough to cover the potatoes)
2 cups milk
1/2 cup flour
1 cup diced ham

Put potatoes, onion, butter, bouillon, parsley & water in crock pot. Cook on low 6 hours. 30 minutes before serving, mix the milk & flour together and add to soup. Add 1 cup diced ham. Cook 30 minutes or until thickened.

Texas Spaghetti

1 pound spaghetti
1 pound lean ground beef
3 slices cooked, chopped bacon
salt & pepper
1 small onion, diced
3 tsp. minced garlic
2 tsp. hot sauce
2 tablespoons worcestershire sauce
1 cup water
1 14 oz. can roasted diced tomatoes
1 8 oz. can tomatoe sauce

Cook spaghetti as directed on package. In a large pot, brown beef, onion & garlic. Season with salt & pepper. Add pre-cooked chopped bacon, hot sauce, worcestershire sauce & water, cook 5 minutes. Add tomatoes & tomatoe sauce. Simmer for 10 minutes and add spaghetti and toss. Serve with garlic bread.

Pasta Casserole

12 oz. uncooked penne pasta
1 pound italian sausage (mild or hot)
1 small onion, diced
1 can diced tomatoes w/basil, garlic & oregano
1 can tomatoe paste
1/2 cup water
3 cups shredded mozzarella cheese

Cook pasta according to package directions. Brown sausage & onion, then stir in tomatoes, tomatoe paste & water. Combine sausage mixture with pasta. Add 2 cups mozzarella cheese and mix, then pour into a baking dish. Top with remaining 1 cup of mozzarella cheese. Bake uncovered 20-25 minutes on 350.
Serve with garlic bread and salad.

Chicken Pot Pie

2 cans mixed vegetables, drained
1 can cream of chicken soup
1 pkg. pre-cooked chicken chunks
1/4 tsp. sage
2 9" frozen ready to bake pie crusts
1 can chicken broth
salt & pepper to taste

In a bowl, combine vegetables, soup, chicken, sage, salt & pepper and just enough chicken broth to make a good sauce. Pour mixture into one of the frozen pie crusts. Use the other pie crust to make the top crust, and if you let it thaw out a little, you can work with it easier. Use a fork to make a few holes in the top of the pie. Bake at 350 until golden brown.

Open Face Sandwich (Italian Style)

1 pound italian sausage
spaghetti sauce (your choice)
mozzarella cheese
1 loaf of french bread
butter
garlic powder

Split the french bread open lengthwise and spread some butter and sprinkle a little garlic powder on each side. Put in the oven and brown for 5-10 minutes on 350 to 400. Brown the sausage and drain. Spread a little spaghetti sauce on each side of the bread, layer the sausage, then a little more sauce, then layer some shredded mozzarella cheese. Bake in the oven at 350 for 10 minutes. just to warm and melt the cheese. Remove from oven and let sit for 5 minutes before slicing and serving.

Open Face Sandwich

1 lb lean ground beef
1 cup sour cream
1 can cream of mushroom soup
salt & pepper to taste
1 loaf of french bread
shredded monterey jack cheese or cheddar
butter

Take the french bread and split open lengthwise and spread some butter on both sides. Put in the oven to brown for 5-10 minutes on 350 to 400. Brown the beef and drain, then add the sour cream and soup, then mix together until warm. Place some meat mixture on each side of the bread and add some salt & pepper and then top with cheese. Bake in the oven at 350 for about 10 minutes, just to warm everything and melt the cheese. Remove from the oven and let sit for 5 minutes before slicing and serving.

Squash Casserole

2-3 pounds of yellow squash, sliced
2 eggs, beaten
1/2 cup butter
1/4 cup sugar
2 tablespoons chopped onion
salt & pepper to taste
1 cup dry bread crumbs

Preheat oven to 350. In a large saucepan over medium heat, cover squash with water and cook until tender, about 10 minutes, drain and mash. To the squash, add eggs, butter, sugar, onion, salt & pepper. Mix well and transfer to a casserole dish. Sprinkle bread crumbs on top. Bake for 20-25 minutes.

Salsa Chicken

4 boneless skinless chicken breasts
1 pkg. taco seasoning mix
1 jar of salsa (your choice of mild, medium or hot)
2 cups shredded cheddar cheese

Preheat oven to 350. Rub the chicken breasts with the taco seasoning mix. Pour some of the salsa into a 8x8 glass baking dish. Place the chicken in the dish. Cover the chicken with the rest of the salsa. Sprinkle the cheese over the top of the salsa & chicken breasts. Cover dish loosely with foil. Bake for 40-45 minutes or until the chicken is cooked good and juices run clear.

Eazy Cheezy Broccoli & Rice (crock pot)

1 small onion, diced
1/4 cup butter
2 cups instant rice
2 cups water
1 can cream of mushroom soup
1/2 tsp. salt
1 large jar Cheez Whiz
2 pkgs. frozen chopped broccoli

Put all ingredients in crock pot on low for 6-7 hours, or on high for 2-3 hours.

Breakfast Tater Tot Casserole

1 pound breakfast sausage
1/2 chopped onion
1 can chopped green chilies
1 pkg. tater tots
1 dozen eggs, scrambled
shredded cheddar cheese
1 can cream of mushroom soup
1 can of water

Brown the sausage and onion and drain, then add green chilies and stir well.
Place mixture in a large casserole dish. Top sausage mixture with tater tots, then mix soup and water and pour on top of the tater tots. Bake at 350 for 30 minutes or until the tater tots are browned. Remove from oven and add scrambled eggs, spread evenly, then top with cheddar cheese. Put back in oven until cheese is melted.

Tater Tot Casserole

1-2 lbs. lean ground beef or turkey
1 pkg. tater tots (I buy seasoned and extra crispy)
1 chopped onion
1 small can chopped green chilies
1 can cream of mushroom soup
1 can of water or 1 cup milk
shredded cheddar cheese

Spray a casserole dish with cooking spray, then brown your beef or turkey with onion, drain, add the green chilies and mix in, then spread evenly into the casserole dish, Pour soup mixture over meat mixture and then layer your tater tots next. Bake at 350 for 30 minutes or until tater tots are browned. Remove from oven and add a layer of cheddar cheese. Put back in oven and bake until cheese is melted.

Chicken Salad

1 rotisserie chicken or 2-3 pkgs. of pre-cooked chicken chunks
red grapes (slice in half)
1/2 cup diced celery
1/2 cup chopped walnuts
mayo

In a large bowl, add your chicken, grapes, celery & walnuts and stir. Then add mayo., 1 tablespoon at a time until you get your desired amount in your salad. Add a little salt & pepper to taste.

**you can also add some diced cucumber, use pecans instead of walnuts, add some cheddar cheese.

Mushroom Parmesan

olive oil
4-6 portobello mushrooms
1/2 tsp. salt
1/4 tsp. black pepper
marinara sauce
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan
2 tablespoons butter, cut into small pieces.

Place a grill pan over medium-high heat. (Grease grill pan before using)
Drizzle some olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt & pepper. Grill the mushrooms until they are heated through and tender, about 5 minutes per side.

Preheat oven to 400 degrees

Spread some marinara sauce on the bottom of a 9 x 13 in baking dish. Place the grilled mushrooms on top of the marinara sauce and top with more marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes.

Sloppy Joes

1 pound lean ground beef
1/4 cup diced onion
1/4 cup diced green bell pepper
1 tsp. minced garlic

Brown beef with onion, peppers & garlic and drain.

Add the following ingredients to the beef mixture.
1 tsp. mustard
3/4 cup ketchup
2 tsp. brown sugar
salt & pepper to taste
1/2 cup bbq sauce (your choice)
1/2 cup water

Let simmer for 15-20 minutes on low heat. Serve on hamburger buns topped with sliced onion & pickles.

Yummy Tuna Salad

2 large cans tuna in water (drained)
1 diced tomatoe
2 large diced pickles
2-3 diced boiled eggs
torn lettuce (I just eyeball it until I get the amount I want, probably about a cup)
1 tsp. mustard
2-3 tablespoons mayo.
2 tsp. celery salt
2 tsp. pepper

Mix together and eat with crackers, pita bread, regular bread, bagels...