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. 

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.  

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. 

Beef Tips and Gravy

 1 lb stew meat

1 jar brown gravy

1 jar water

1/2 package onion soup

pepper to taste

Put all in crockpot.   Cook on high for 7-8 hours if frozen.   Thawed 5*6 hours 

Serve with rice, potatoes, egg noodles or biscuits. 

Taco Soup

1 lb ground beef

1 15oz chopped tomatoes with juice

1 can corn, drained

1 8oz can tomato sauce

1 14oz can kidney beans with juice

1 cup grated cheese

Sour cream

Fritos

Baked Fajita Chicken

INGREDIENTS

• 1 1/2 boneless chicken breast per person
• 1 - 2 sweet mini peppers
• 1/4 onion
• 1/3 cup chunky salsa
• 1/4 cup Mexican cheese
• salt and pepper
• handful of tortillas chips (optional)

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Spray a dish with cooking spray that is big enough to lay the chicken out in a single layer. Season the chicken breasts with salt and pepper. Top with salsa.
3. Cut the onion and peppers into long strips. Place on top of the salsa.
4. Do not cover. Place in the oven for 30 minutes. Check to see if your chicken is almost ready. If it is top with the Mexican cheese and a few chips if using. Place back in oven until cheese is melted.

All day Sunday Pot Roast

One frozen pot roast
1 packet of onion soup
1 onion, cut into rings

Put your roast in a crockpot full of water.     Add one packet of onion soup and one onion cut into rings.    Cook on low for 12 hours.    Enjoy.

Poor Mans Hamburger Steaks

2 cups cooked white rice
5 cans cream of mushroom soup
3 cups ground beef

Mix well
Serve warm with homemade rolls.

Strawberry Icebox Cake

1 1/2 lbs strawberries, top removed
2 sleeves graham crackers
8 oz cool whip

Slice 2/3 strawberries into thin slices, cut remaining berries in half.  Spread a small amount of the cool whip at the bottom.   One layer strawberries, then put graham crackers on top of strawberry slices.  break them off to fit into the nooks and crannies.

Pres down crackers and repeat.   End with cool whip.  Put halved berries on top.   Refrigerate overnight.

Frozen Lemonade Treat

Graham Crackers (one sleeve crushed)
1 pink lemonade concentrate
1 quart Breyers Vanilla Ice-cream
8 oz thawed cool whip
Mix well

Put crushed graham crackers in a large nut cup.  Size bowl.   Add frozen lemonade mix.  Refreeze.   Peel off wrapper and serve.

Apple Dip or Popcorn Caramel

Caramel for Popcorn or Apple Dip

2 cups brown sugar

1 cup Karo syrup

1 cube butter

1 can sweetened condensed milk

Combine all ingredients.  Stir until boiling.  Continue stirring for one minute.  Pour over popcorn or let sit for apple dip.  

Cheddar Bacon Ranch Cheese Ball

cheddar bacon ranch cheese ball
(makes 2 cheese balls)

·         2 cups shredded cheddar cheese

·         2 (8oz) packages of softened cream cheese

·         1 cup chopped bacon or real bacon bits

·         1 envelope hidden valley ranch dressing mix

·         1 cup chopped pecans

combine the first four ingredients and mix well. divide in half, round each side and cover with plastic wrap. place in the freezer for about 15 minutes. remove plastic wrap and roll in the chopped pecans until completely covered. tightly re-wrap with a new piece of plastic wrap.

Mexican Casserole

1 pound ground beef
1 10 3/4 oz can tomato soup
1 can chili
1 16oz bag Frito's Chips
1 cup cheddar cheese

Brown meat.  Drain grease.  Add Soup and Chili.
Line casserole dish with 1/2 bag of fritos.  Pour in meat mixture.  Add the rest of your fritos.  Top with cheese.  Bake at 400 for 15 minutes or until cheese melts.

Peppermint Mud Pie

14 oz pkg chocolate sandwich cookies, crushed and divided
6 T butter, melted
1/2 gallon peppermint ice cream
16 oz jar hot fudge ice cream topping
8 oz container frozen whipped topping- thawed

Set aside 1/4 cup cookie crumbs. Combine remaining cookie crumbs and melted butter in a large bowl. Toss to coat. Transfer to a greased 9x13 baking pan; press firmly to cover bottom of pan.
Spread ice cream over crumb crust. Top with fudge topping. Freeze until solid. At serving time, spread whipped topping to edges, garnish with reserved cookie crumbs.

Quick & Easy Lasagna

1 lb ground beef, browned
3 16oz cans tomato sauce
16 oz pkg lasagna noodles, cooked and divided
2 cups cottage cheese, divided
16 oz pkg. shredded mozzarella cheese, divided

Mix together ground beef and tomato sauce; set aside. Spread 1 cup tomato sauce mixture on the bottom of an ungreased 9x13 pan; layer with about half the noodles. Pour half the sauce on top; drop half the cottage cheese by spoonfuls onto the sauce. Sprinkle with half the mozzarella cheese; repeat layers. Bake, uncovered at 350 degrees for 30-35 minutes or until cheese melts.

Lemonade Chicken

4 frozen boneless, skinless chicken breasts
1 can (6 oz) frozen lemonade, thawed
3 tablespoons brown sugar

Place chicken in greased 3 to 4 ½ quart slow cooker. Stir lemonade concentrate, brown sugar together. Mix well, pour over chicken. Cover and cook on high heat 4-5 hours or on low heat 8-10 hours.

Hawaiian Chicken

4-6 frozen boneless, skinless chicken breasts
1 can (8 ounces) crushed pineapple
1 bottle (16 ounces) BBQ sauce
Place chicken in greased 3 ½ to 5-quart slow cooker. Combine pineapple and barbeque sauce and pour over meat. Cook on high heat for 3-4 hours, or on low heat for 6-8 hours. Serve over rice.

English Toffee

English Toffee

2 sticks butter (1/2 pound)
1 cup sugar
6 ounce package chocolate chips
1 cup chopped pecans

*****
Line a 13x9x2" pan with parchment paper. sprinkle the bottom of the pan with 1/3 of the pecans. Cook butter and sugar in heavy pan over medium heat. Stir with a wooden spoon and cook until it reaches 300 degrees on a candy thermometer. Pour over the pecans then layer the chocolate chips over the cooked layer and spread evenly. Sprinkle the rest of the pecans over the chocolate and press into candy. Cool 1 to 1-1/2 hours in refrigerator then break into irregular pieces.

Kaye's Chicken

I found a new blog that I LOVE! 365 Days of Crockpotting I've seen her on Good Things Utah and I love her recipes.

Serves 4
1/3 cup honey
1/4 cup soy sauce
1/3 cup lemon juice
4 bone-in or boneless skinless chicken thighs or drums

Place chicken in bottom of 3 quart slow cooker. Mix honey, soy sauce and lemon juice together. Pour over chicken. Cover and cook on low for 4-6 hours, until chicken is tender. Serve with rice. Dish sauce over chicken and rice. Thicken sauce with cornstarch, if desired.

Review:Okay, I don't know if I was super hungry when I ate this or what but it tasted sooo good to me. The flavor was great and I loved it served with rice. I give this recipe 4 1/2 stars, just a few ingredients, so easy and so tasty!

Shannons Review: My kids LOVED this. They loved the sweetness of it and loved the sauce too. This was a HUGE hit in our home!

5 Stars