Easy Peasy Meatloaf

1 box stove top stuffing (any flavor)

1 pound ground beef

2 eggs

1/2 cup ketchup or more if you'd like

1/2 cup water (or a little more if your beef is super lean)

Preheat oven to 350 and grease bread loaf pan.

In a large bowl, mix together the dry stuffing mix, ground beef, eggs, water and half of the ketchup.

Fill the prepared pan with your mixture and use your hands to evenly squish it down into the pan.

Top it with remaining ketchup and spread evenly on top.  You can use BBQ sauce if desired.

Bake for 45-60 minutes.

Enjoy.  Wait a few minutes before slicing it up. 

Impossibly Easy 5 ingredient Chocolate Pie

1 16 oz carton sour cream

1 egg

1 chocolate cake mix

1 box instant chocolate pudding mix

1 bag chocolate chips

Preheat oven to 325.  Grease and flour a bundt pan well.  

Combine sour cream and egg in a large bowl or mixer then stir or blended until blended.

Add cake mix and pudding mix then stir again.

Stir or blend in chocolate chips. Save 1/3 for garnish if desired.

Bake at 325 for 45-55 minutes or until a toothpick inserted comes out clean.

Cool in pan for 30 minutes, then invert onto a serving plate to finish cooling.   

Garnish with powdered sugar or drizzle with a simple chocolate glaze if desired. 

Santa Fe Chicken

Combine the following in your crock pot.

1 can black beans, drained

1 can corn

1/2 cup salsa

After stirring add-

4 boneless skinless chicken breasts

1/2 cup more salsa

Cook for 3 hours on low.

Then Add-

1 block cream cheese.

Cook one more hour.  Serve over rice.

Day 2-

Put chicken/rice mixture in tortillas and eat with sourcream and cheese.

Day 3-

Roll chicken mixture into tortillas and place in greased pan.  Pour enchilada sauce on top.  Add cheese.  Cook at 350 until cheese melts.

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts (frozen is fine)

1 cup salsa

1 can condensed cream of chicken soup

1 packet taco seasoning

1/2 cup sour cream

6 tortillas

Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.

Baked Rice Pudding

 2 cups cooked rice

3 large eggs

3 cups whole milk

3/4 cup sugar

2 tsp vanilla

1/2 tsp salt

1/4 tsp nutmeg

1/2 tsp cinnamon

Preheat oven to 375.  Grease a 8x8 baking dish.  

In a large bowl, whisk together rice, eggs, milk, sugar, vanilla, salt, nutmeg and cinnamon until well combined.   Pour into baking dish.   

Bake uncovered for 20 minutes.   Stir well and bake for 20 more minutes.   Enjoy

4 ingredient biscuits

 2 cups self rising flour (2 cups flour- 1 T baking soda- 1/2 tsp salt  whisk well)

1 1/2 c heavy cream

1/2 tsp sea salt

Add flour and salt in medium bowl.  Pour in cold heavy cream and mix well with wooden spoon.   Preheat oven to 475.   On countertop, fold dough until well mixed.  Make a rectangle 2” thick.  

Bake for 12 minutes.  Brush with butter when done.  

Ramen Noodle Bake Dump

6 packages of Ramen Noodles

open and lay out flat in 9x13 pan

In a separate bowl- 

mix 4 cups milk

8 oz cream cheese

2 packets chicken ramen seasoning

Whisk well.

Pour over noodles.   Place cooked chicken on top.   

Place Frozen Thawed broccoli on top and shredded cheese.

Bake at 400.  for 35 minutes. 

Black Bean Taco Soup

Black Bean Taco Soup

Ingredients:

1 lb lean ground beef (or ground turkey works too!)

1 medium onion, chopped
1 package mild taco seasoning mix
1 (16 oz) bag frozen corn
1 (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans)
2 (14 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilis

Directions:
Brown meat and onion, drain. Let meat cool for a minute, then dump into a resealable gallon-sized freezer bag.

Dump the remaining ingredients into the bag, mix together, and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 2-3 1/2 hours.

Serve with tortilla chips, cheese, sour cream, and guacamole.

Peanut Butter Bars. (from Chantel)

2 cubes butter

1 cup sugar

1 cup brown sugar

3/4 cup creamy peanut butter

2 eggs

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp vanilla

1 1/2 cup flour

1 1/2 cup quick oats

1/2 tsp baking powder

Mix all together and spread in heavy cookie pan.  Cook for 15 minutes at 350.  When you pull out the bottom layer- add one full bag of melt chocolate chips to the top and let that melt.   Then spread.  Let cool and frost.  

Frosting:

1 tsp vanilla

1/2 cube butter

2 cups powdered sugar

1 T creamy peanut butter

drops of water to make it smooth

Baked Sweet and Sour Chicken with Fried Rice

Baked Sweet & Sour Chicken with Fried Rice

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

                                 

Fried Rice                                                                                             

3 cups cooked white rice (day old or leftover rice works best!)

3 tbs sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!   **You could really play around with this rice too! Try adding some diced ham, or green onion :) Yum!  

Thanks to Life as a lofthouse for this recipe!

http://life-as-a-lofthouse.blogspot.com/2010/09/baked-sweet-and-sour-chicken-with-fried.html

Make-Ahead Chicken Fajitas

 Easy Make-Ahead Chicken Fajitas

• 1 pound boneless skinless chicken breasts, sliced into thin strips
• 2 tablespoons vegetable or canola oil
• 2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon kosher salt
• 1 medium onion sliced
• 1/2 red bell pepper cut into strips
• 1/2 green bell pepper cut into strips

Instructions

• Place chicken, onions and bell peppers into gallon-size zip-top freezer bag.  
  
• In small bowl, mix together oil and all spices and seasonings.
  
• Add remaining ingredients to bag.
• Remove as much air as possible from bag and seal tightly. Knead bag to mix ingredients. Label and then lay flat in freezer to freeze.

COOKING OPTIONS:

• Remove bag from freezer and that overnight in refrigerator.
• To bake in the oven:
  
• Preheat oven to 400 degrees Fahrenheit.
• Pour contents of bag into a 9x13 baking dish or onto a sheet pan.
  
• Bake for 20-25 minutes, until chicken is cooked through and peppers are soft.
  
• To cook in the slow cooker:
  
• Pour contents of bag into slow cooker and cook on LOW for 3-4 hours.
  
• Serve with warm tortillas and your favorite toppings.
• For keto, serve alone or over cauliflower rice, and top with avocado, sour cream, and shredded cheese for a chicken fajita burrito bowl!
  

Bobs crapes

 Uncle Bob’s Crapes

1 cup milk

1 egg

3 T sugar

4 T cooking oil

1/2 cup flour

Mix into a blender.  Cook as you would pancakes.

Raspberry Fluff- Lisa Stapley

 32 oz vanilla yogurt (Tillamook vanilla bean)

8 oz cool whip

small box vanilla pudding

small box lemon pudding

Mix that all together really well, then add frozen raspberries.  Let sit for 30 minutes in fridge before serving. 

Lisa's Fluffiest Buttermilk Pancakes

Lisa’s Fluffy Buttermilk Pancakes

1 1/4 cup flour

2 Tbsp sugar

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1 egg, separated (VERY IMPORTANT)

4 Tbsp, melted and cooled

1 cup buttermilk

1/4 cup whole milk

In a medium bowl, whisk flour, sugar, salt, soda and baking powder.  In a separate bowl, whisk egg yolk, butter, buttermilk and milk.  Add yolk mixture to dry mixture and stir until barely combined.  Beat egg white until fluffy.  Add egg white to batter and stir until combined. (might be lumpy, bubbly but that’s okay).  Cook on grill, flip when bubbles form on the top.  

Overnight Rhodes Rolls Monkey Bread

 1 bag 24oz, frozen Rhodes Dinner Rolls

1 3.4 oz box cook and serve butterscotch pudding

1/2 cup butter, melted

1/2 cup brown sugar

1 tsp cinnamon

1 cup chopped pecans, optional

Generously grease a bundt pan.  

Famous Oatmeal Chocolate Chip Cookies

 3/4 cup shortening

1 cup brown sugar

1/2 cup sugar

1 egg

1/4 cup water

1 tsp vanilla

3 cups oats

1 cup flour

1 tsp salt

1/2 tsp soda

Bag of chocolate chips

Bake at 350 for 12-15 minutes. 

Orange Julius

 

• 6 oz. frozen orange juice concentrate
• 1 cup milk
• 1 cup water
• 1/4 cup granulated sugar
• 1/4 cup powdered sugar 
• 1 tsp. vanilla extract 
• 8 ice cubes

Instructions

1. Combine all ingredients except ice cubes in blender.
2. Blend for about 1-2 minutes and then add ice cubes one at a time.

Pina Colada non alcoholic

 

• 1 cup canned coconut milk
• ¼ cup heavy whipping cream
• 1 cup pineapple juice
• ¼ cup granulated sugar
• 1 tsp. vanilla extract
• 8 cups cubed ice or as needed

Instructions

1. Add all ingredients except for the ice and blend together.
2. Add the ice a handful at a time until you have the desired consistency.
3. Fill your glass and embellish with some fresh pineapple and strawberries.
4. Serve immediately.
5. Makes about 4 servings.

Frozen lemonade chic fil a

 

Ingredients

• 1 cup Fresh Squeezed Lemon Juice or 1.5 cups bottled lemon juice
• 1/2 cup Sugar
• 2 1/2 cups Water
• 4-5 scoops Vanilla Ice Cream

Instructions

1. Add lemon juice and sugar to pitcher.
2. If you are using bottled lemon juice, increase amount to 1 1/2 cups.
3. Stir until sugar is dissolved.
4. Add water and stir until well mixed.
5. Refrigerate at least 1 hour to chill.
6. Add 1 cup chilled lemonade and 2 cups (about 4 scoops) ice cream to blender.
7. Pour into cup and garnish with lemon slice.