1/2 cup butter, melted

1 tbsp Worcestershire sauce

1 tsp ground mustard

1 can - 2.8 oz. - french fried onions, crushed

4 boneless, skinless chicken breast halves

In a shallow bowl combine butter, Worcestershire sauce and mustard. Place onions in another shallow bowl. Dip chicken in butter mixture, then coat with onions. Place in a greased 11 x 7 baking dish. Bake uncovered at 400 for 20-25 minutes or until chicken juices run clear.



1 medium onion, chopped

2 tbsp olive oil divided

1 1/2 tsp minced garlic

2 cans - 14.5 oz each - diced tomatoes, drained

1 can - 15 oz. - black beans, rinsed and drained

3/4 cup chicken broth

1 1/2 tsp chili powder

1/2 tsp dried oregano

1/2 tsp ground cumin

1/8 tsp crushed red pepper flakes

4 bone in pork loin chops 1/2 inch thick

1/4 tsp salt

1/4 tsp pepper

Hot cooked rice

In large skillet, saute onion in 1 tbsp oil for 3-4 minutes. Add garlic, saute 1-2 minutes longer. Stir in tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat, simmer uncovered for 4-5 minutes. Meanwhile in another skillet brown pork chops on both sides in remaining oil. Sprinkle with salt and pepper. Pour tomato mixture over chops, cover and simmer for 10-15 minutes. Serve with a slotted spoon over rice.



1 lb fresh green beans, cut into 1 inch pieces

1 tsp minced garlic

1/4 to 1/2 tsp crushed red pepper flakes

1/4 tsp salt

1 tbsp canola oil.

In a large skillet saute beans, garlic, red pepper flakes and salt in oil for 10-12 minutes or until beans are crisp-tender.



3 tbsp butter, softened

1/2 tsp garlic powder

1/8 tsp cayenne pepper

1/2 loaf french bread 8 oz halved lengthwise

3/4 to 1 cup shredded mozzarella cheese

In small bowl combine butter, garlic powder and cayenne. Spread over cut sides of bread, sprinkle with cheese. Place on a baking sheet. Bake at 350 for 9-11 minutes



1 tube refrigerated crescent roll dough

8 oz cream cheese, softened

1/2 cup sugar

1/2 tsp almond extract

1 21 oz. can peach pie filling

1/2 cup all purpose flour

1/4 cup packed brown sugar

3 tbsp cold butter

1/2 cup sliced almonds

Separate crescent dough and press into greased 12 inch pizza pan. Seal seams. Bake at 375 for 8-10 minutes. Cool slightly on a wire rack. in a small mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. In a small bowl combine flour and brown sugar, cut in butter until crumbly. Sprinkle over peaches. Top with almonds. Bake 20-25 minutes or until golden brown. Cool, refrigerate left overs..



Parmesan Oyster Crackers

If the Colts make the Super Bowl, I plan to have a Super Bowl party this year.   I think these would be great for that, or any other casual get together.

1 bag oyster crackers

1/3 cup oil

1/4 cup Parmesan cheese

1 envelope dry vegetable soup mix


Preheat oven to 325.  Put oyster crackers in a 13 x 9 inch pan.  Combine oil, parmesan cheese and soup mix and drizzle over crackers.  Bake at 325 for 20 minutes.  If you want more cheese flavor, after the crackers cool place them in a large freezer bag, sprinkle in more Parmesan cheese and shake well before serving.




1 pkg - 30 oz - instant chocolate drink mix

1 pkg - 25.6 oz - dry milk powder

2 1/4 cups confectioners sugar

1 cup powdered nondairy creamer

25 peppermint candies, crushed

ADDITIONAL INGREDIENT:  1 cup milk for each serving

In large bowl combine first five ingredients, mix well.  Store in air tight container for up to six months.  Makes 53 servings. 

TO PREPARE HOT DRINK:  Place 1/3 cup mix in mug, add 1 cup warm milk and stir well.  Add a peppermint stick for garnish if desired.



4 oz cream cheese, softened

2 tbsp milk

1/2 tsp dillweed

1/4 tsp celery salt

1/4 tsp pepper

2 cups cubed, cooked turkey

1/4 cup chopped water chestnuts

2 tbsp chopped green onion

2 tubes - 1 8 oz, 1 4 oz - refrigerated crescent rolls

2 tbsp butter, melted

2 tbsp seasoned bread crumbs


In a mixing bowl, beat the cheese, milk, dill, celery satl and pepper until smooth.  Stir in the turkey, water chestnuts and onion.  Separate crescent dough into 6 rectangles, seal perforations.  Spoon 1/3 cup turkey mixture onto center of each rectangle.  Bring edges into center and pinch to seal.  Place on baking sheet, brush with butter.  Sprinkle with bread crumbs.  Bake at 375 15-20 minutes or until golden brown.



1 pkg - 8 oz - red beans and rice mix

1 pkg - 9 oz - tortilla soup mix

1 pound ground beef

1 cup salsa

1/4 cup sour cream


Prepare mixes according to package directions.  meanwhile in a dutch oven or soup kettle cook beef over medium heat until no longer pink, drain.  Stir in salsa and prepared rice and soup.  Cook uncovered for 5 minutes or until heated through.  Garnish with sour cream.  13 servings - 3 quarts.

NOTE:  I haven't made this myself, but I've done enough slow cooker cooking that I can guess the results pretty well.  I'd be willing to bet you could dump all this (after cooking the ground beef of course)  into the crock pot, along with any ingredients listed on the rice mix box and the tortilla soup mix box, and just let it cook all day.  It would be quicker and easier and probably just as yummy!  I think this would be good for a Super Bowl party as well!


2 3 ounce packages cream cheese, softened

1 14 ounce can sweetened condensed milk - NOT evaporated milk

1 egg

1 tsp vanilla extract

1 cup mini chocolate chips

1 tsp flour

1 8 or 9 inch prepared chocolate crust

chocolate glaze - recipe follows

Preheat oven to 350. With mixer beat cream cheese until fluffy, gradually beating in condensed milk until smooth. Add egg and vanilla, mix well.

Toss chocolate chips with flour, stir into cream cheese mixture. Pour into crust.

Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze and optional chocolate curls. Serve chilled. Store left overs covered in refrigerator.

CHOCOLATE GLAZE: In small saucepan over low heat melt 1/4 cup mini chocolate chips with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Immediately spread over cheesecake.




3 cups - 18 ounces - semisweet chocolate chips

1 14 ounce can sweetened condensed milk NOT evaporated milk

Dash salt

1/2 to 1 cup chopped nuts optional

1 1/2 tsp vanilla extract

In heavy saucepan over low heat, melt chocolate chips with condensed milk and salt. Remove from heat. Stir in nuts and vanilla. Spread evenly into wax paper lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting boad, peel off paper and cut into squares. Store left overs covered in refrigerator.

OTHER GREAT FUDGE FLAVORS: Chocolate peanut butter chip glazed fudge: Proceed as above but stir in 3/4 cup peanut butter chips in place of nuts. Glaze: Melt 1/2 cup peanut butter chips with 1/2 cup whipping cream, stir until thick and smooth. Spread over chilled fudge.

MARSHMALLOW FUDGE: Proceed as above but omit nuts and add additional 2 tablespoons of butter to mixture. Fold in 2 cups miniature marshmallows.

GIFT GIVING TIPS: Creat delicious homemade gifts by serving up several varieties of this fudge in decroative tins or boxes. Simply wrap up individual pieces of fudge in colored cellophane, candy wrapper, gold and silver foil or place in candy cups and arrange in gift boxes or bags.



1 14 ounce can sweetened condensed milk NOT evaporated milk

1 1/2 cups cold water

1 4 serving package instant vanilla pudding mix

2 cups (1 pint) whipping cream, whipped

36 vanilla wafers

3 medium banans sliced and dipped in lemon juice

In large bowl combine sweetened condensed milk and water. Add pudding mix, beat until well blended. Chill 5 minutes Fold in whipped cream. Spoon 1 cup of pudding mixture into 2 1/2 quart glass serving bowl. Top with one third each of vanilla wafers, bananas and remaining pudding. Repeat layering twice ending with pudding mixture. Chill thoroughly. Garnish as desired. Store left overs covered in rerigerator.

TIP: For festive individual pudding desserts for your holiday guests, prepare mixture and layer in individual serving dessert dishes, or cups with stems. Serve chilled.


2 cups finely crushed creme filled chocolate sandwich cookie crumbs (about 24 cookies)

1/2 cup (1 stick) butter or margarine, melted

1 8 oz. package cream cheese, softened

1 14 ounce can sweetened condensed milk NOT evaporated milk

2 eggs

1 tbsp peppermint extract

1 cup 6 oz. semi sweet chocolate chips

1 package chocolate mint candies, chopped

Preheat oven to 325. In medium bowl combine cookie crumbs and butter, mix well. Press crumb mixture firmly on bottom of 13 x 9 inch baking pan. Bake 6 minutes. Cool. In medium bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs, and peppermint extract until smooth. Pour over cooled cookie base and bake for 25 to 30 minutes. Cool completely. In heavy saucepan, melt chocolate chips and drille over the top of the bars. Sprinkle chopped mint candies over the top. Cut into bars. Store leftovers covered in refrigerator.



1/2 tube refrigerated sugar cookie dough, softened

1/4 cup all purpose flour

1 tbsp brown sugar

2 1/4 tsp maraschino cherry juice

1/2 tsp butter, softened

1/4 cup finely chopped pecans

5 red or green maraschino cherries, quartered

In small mixing bowl beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8 inch thickness.Cut with a floured 2 1/2 inch round cookie cutter. Place 2 inches apart on ungreased cookie sheet. In a small bowl combine the brown sugar, cherry juice and butter. Stir in pecans. Place 1/2 tsp. full in the center of each cookie. Shape into a bell by folding the edges over the center to meet, pinch edges together. Place a piece of cherry at open end of each cookie for clapper. Bake at 350 for 7-9 minutes. Immediately remove to wire racks. Makes 1 1/2 dozen.


1/2 tube refrigerated sugar cookie dough, softened

1/4 cup all purpose flour

24 miniature snickers

red and green colored sugar

In a small bowl beat cookie dough and flour until combined. Shape 1 1/2 tsp of dough around each candy bar. Roll in colored sugar. Place 2 inches apart on parchment paper lined baking sheets. Bake at 350 for 10-12 minutes. Makes 2 dozen.


1/2 tube refrigerated sugar cookie dough, softened

1/3 cup all purpose flour

Red sugar or sprinkles

1 square - 1 ounce - of white baking chocolate

2 tbsp cream cheese, softened

1 tbsp butter softened

4 drops of red food coloring

1/2 cup confectioners sugar

Beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8 inch thickness. Cut with a floured cookie cutter of your choice. Place 2 inches apart on ungreased cookie sheet. Decorate half the cookies with red sugar. Bake at 350 for 7-9 minutes. Cool. In a microwave safe bowl melt white chocolate. Stir until smooth, cool. In a small mixing bowl beat the cream cheese, butter and food coloring. Gradually beat in confectioners sugar and melted chocolate until smooth. Spread over the bottom of plain cookies. Top with decorated cookies. Yields about 1 dozen.

TIP: To make this even quicker and easier, use canned frosting for the center instead of making your own. I'm not big on canned frosting, but I do like the cream cheese and sour cream white varieites.


1/2 tube refrigerated sugar cookie dough, softened

1/3 cup all purpose flour

1 /4 cup finely chopped almonds

3 tbsp raspberry pie filling

1/4 cup confectioners sugar

1 1/2 tsp milk

1/8 tsp almond extract

Beat cookie dough, flour and almonds until combined. Roll into a 13 1/2 inch x 2 inch rectangle on an ungreased baking sheet. Using the end of a wooden spoon handle make a 1/4 inch deep indentation lengthwise down the center of the rectangle. Bake at 350 for 5 minutes. Spoon raspberry pie filling into indentation. Bake 8-10 minutes longer. Cool for 10 minutes and remove to a cutting board. Cut into 3/4 inch slices. In a small bowl combine confectioners sugar, milk and extract until smooth. Drizzle over warm cookies. Makes 16 cookies.



1 bone in turkey breast - 6 to 7 pounds

1/2 cup honey mustard

3/4 tsp dried rosemary, crushed

1/2 tsp onion powder

1/4 tsp salt

1/8 tsp garlic powder

18 tsp pepper

Place the turkey breast in a shallow roasting pan. In a small bowl combine the remaining ingredients. Spoon over turkey. Bake uncovered at 325 for 1 3/4 to 2 1/2 hours or until a meat thermometer reads 170, basting every 30 minutes. Makes 10-12 servings.


2 16 ounce packages frozen broccoli florets

1 10 3/4 oz can of condensed cream of mushroom soup undiluted

1 cup sour cream

1 1/2 cups shredded sharp cheddar cheese

1 can french fried onions divided

Cook broccoli according to package directions, drain well

In a large sauce pan combine the soup, sour cream, 1 cup cheese and 1 1/4 cups of onions. Cook over medium heat 4-5 minutes or until heated through. Stir in broccoli. Pour into a 2 quart baking dish and bake uncovered at 325 for 25-30 minutes or until bubbly. Sprinkle with the remaining cheese and onions. Bake 10-15 minutes more or until cheese is melted. Makes 6-8 servings.


Autumn Roasted Chicken


whole roasting chicken
fresh rosemary
fresh thyme
olive oil
Chinese five spice seasoning
ground cumin
curry powder
potatoes, carrots, broccoli, or vegetables of choice
Ranch dressing powder
Nature's seasoning Directions:

Preheat oven to 400 degrees. Cut apple and orange into halves. Squeeze orange juice over chicken, stuff apple & orange into cavity of chicken along with rosemary and thyme. Rub chicken with olive oil, sprinkle with seasoning. Place in roasting pan lined with aluminum foil. Cut vegetables into chunks, toss with dry ranch dressing mix, nature's seasoning and a little more olive oil. Spread in roasting pan around chicken. Bake for 1 to 1-1/2 hours or until juices from chicken run clear.



1 10 bag of shredded or matchstick cut carrots (about 4 cups)

1/3 cup raisins

2 medium green onions sliced - 2 tablespoons

1/4 cup mayonnaise

2 tbsp orange juice

1/4 tsp salt

Mix all ingredients in a medium bowl.  Cover and refrigerate at least 30 minutes before serving.  Makes 8 1/2 cup servings


Slow Cooked Pulled  Pork Sandwiches
From: Campbell's Kitchen
Prep Time: 15 minutes
Cook Time: About 9 hours on high, 4-5 hours on low
Stand Time: 10 minutes
1 tbsp vegetable oil
3 lbs boneless pork shoulder roast
1 10 1/2 oz. can  Campbells French Onion soup
1 cup ketchup
1/4 cup cider vinegar
3 tbsp. packed brown sugar
12 sandwich rolls

Heat oil in medium skillet.  Add pork and cook until browned.  Place pork in 5 quart slow cooker.  Mix soup, ketchup, vinegar and sugar.  Pour over pork in slow cooker, cook 8-10 hours on low or 4-6 hours on high.

Remove pork from cooker and let stand 10 minutes.  Shred, using 2 forks.  Serve on sandwich rolls.  Makes 12 sandwiches.


  • 3 ounces Sara Lee Deli Honey Roasted Turkey Breast
  • 2 ounces Sara Lee Deli Pepper Jack Cheese
  • 1 ounce Sara Lee Deli Stone Ground Mustard
  • Sara Lee Homestyle Wheat Bread
  • Romaine Lettuce and Tomatoes

Spread Sara Lee Homestyle Bread with Sara Lee Stone Ground Mustard. Layer romaine lettuce and Sara Lee Deli Pepper Jack Cheese. Pile on Sara Lee Deli Honey Roased Turkey Breast.  Top with Tomatoes.

Like this recipe?  Check it, and lots more, out at:  http://saralee.com/home.aspx




2 1/2 tsp freshly ground pepper
1 1/2 tsp garlic salt
1 1/2 tsp lemon pepper seasoning
1 1/2 tsp grond red pepper
6 1 1/2 inch thick rib eye steaks
1/4 cup olive oil
2 6 oz pkg portobellow mushrooms
2 cloves garlic, minced
3/4 cups red wine
3 small sprigs, fresh rosemary chopped
1/4 to 1/2 tsp salt
1/4 tsp Italian seasoning
Combine first 4 ingedients.  Brush steaks with 2 tbsp olive oil, rub with pepper mixture.  Cover and refrigerate 1 hour.  Brush mushrooms with 1 tbsp olive oil.  Grill mushrooms on a lightly greased grill rack over medium high heat, 5 minuts or until browned.  Remove mushrooms fromthe grill and set aside.  Por remaining 1 tbsp olive oil into a skillet.  dd garlic and cook 3 minutes or until lightly browned.  Add mushrooms, wine, rosemary, salt, and Italian seeasoning.  Cook over medium heat 10 minutes or  until liquid is reduced.  Grill steaks, covered with grill lid, over medium high heat 8-9 minutes or until desired level of doneness.  Serve with sauce.
1 tsp cumin, divided
3/4 tsp chili powder, divided
1/2 tsp onion salt
3/4 tsp garlic pepper seasoning, divided
1/4 tsp cayenne, divided
4 ears corn on the cob, shucked
3 tbsp softened margarine
Additional butter - optional
Heat grill to medium direct heat.  Blend 1/2 tsp cumin, 1/2 tsp chili powder, onion salt, 1/2 tsp garlic pepper and 1/4 tsp cayenne in small bowl.  Place each ear of corn on a piece of heavy duty foil 6 inches wider and 4 inches longer than ear.  Place larger ears diagonally on foil. Sprinkle seasoning mixture evenly over corn.  Add 1 tbsp water to each pouch, folding foil to enclose corn and crimping edges to seal, leaving  some room for expansion.  Place corn on grill.  grill, covered for 20 minutes, turning once.  Meanwhile blend butter and remaining spices, set aside.  Remove corn from packets, place corn on grill.  Brsh lightly with butter mixture.  Grill, covered, 15-25 minutes more or until tender, brushing with remaining butter.  Serve with additional butter if desired.
1/2 lb pkg. salad mix
3/4 cup alfalfa sprouts
1/4 cup toasted, sliced almonds
1 pt. fresh blueberries or strawberries
Nonfat poppyseed dressing
Place salad mix in a bowl and add alfalfa sprouts, almonds and berries
Top with dressing.
6 French rolls, split
1/3 cup chopped green olives
1 2.25 oz can sliced black olives, chopped
1 garlic clove, minced
2 tbsp chopped, fresh parsley
1 tbsp olive oil
1 tbsp red wine vinegar
1/2 lb thinly sliced deli ham
1/4 lb thinly sliced salami
1 6 oz pkg thinly sliced provolone cheese
Place roll halves, cut side up on an ungreased baking sheet.  Combine green olives, black olives, garlic, parsley, olive oil, olive juice and red wine vinegar in a medium bowl.   Spread  mixture on cut side of each roll half.  Layer bottom halves of rolls with ham and salami.  Place 1 cheese slice on top half of each roll.  Broil 3 inches from heat with electric oven door partially opened 2-3 minutes or until cheese melts.
3/4 cups teriyaki sauce
2 tbsp. brown sugar, packed
1 tsp. grated fresh ginger root
4 white fish or salmon steaks
Combine first 3 ingredients, remove and reserve 1/4 cup of mixture.  Pour remaining mixture over fish steaks in large plastic bag.  Press air out of bag, close securely.  Turn bag over several times to coat fish well.  Marinate 30 minutes, turning bag over once.  Broil or grill fish 4 minutes on each side or until it flakes easily with fork, brushing with reserved sauce.
Flour tortillias
Mayonnaise, if desired
Leaf lettuce, washed and patted dry
Sliced turkey breast - 2 to 3 slices per wrap
Cooked bacon strips - 2 to 3 slices per wrap
Sliced tomato
Spread a thin layer of mayonnaise on the surface of each wrap if desired.  Top with lettuce, turkey, bacon and tomato.  Fold to enclose.
4 or more boneless pork chops
1/4 cup honey dijon mustard
1/4 cup brown sugar
1 can - about 15 oz - of apricots, undrained
Lightly spray crock pot with cooking oil.  Place pork chops in the  bottom of the crock pot.  Combine honey dijon mustard, brown sugar, and can of apricots.  Pour over pork chops, cook on low for 8 hours or until done. 
This recipe actually called for a can of peaches, which I didn't have so I substitued the apricots and it was yummy.  I would think chunk or sliced pineapple would work also.
1 tube refrigerated crescent rolls
1 1/3 cups french fried onions divided
1 egg
1 tbsp. water
Unroll crescent dough and separate into triangles.  Sprinkle each with about 2 tbsp onions.  Roll up each from the wide end, place on ungreased foil lined baking sheet.  Curve ends down to form crescents.  Beat egg and water, brush over dough.  Sprinkle with remaining onions.  Bake at 400 for 10-12 minutes or until golden brown.
INDIAN FRY BREAD (we tried this in Cherokee and loved it!)

    • 3 cups flour
    • 1 tbsp baking powder
    • 1/2 tsp salt
    • 1 cup warm water
    • (raisins optional)

Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes.

Pull off pieces of dough (size of eggs) and roll out into thin rounds. fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden. serve hot with honey brushed on top.

For a variation, use this bread as the base for an "Indian taco".  They had these in Cherokee as well.  Top bread with chili, cheese, sour cream, lettuce, tomatoes - yum! 


6 bone in chicken breast halves, skin removed
1 tbsp vegetable oil
2 cups sliced fresh mushrooms (optional)
1 medium onion, halved and sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 can ( 10 3/4 oz.) condensed cream of chicken soup, undilutred.
1 can (10 3/4 oz.) condensed cream of mushroom soup, undilutred
Hot cooked rice.
In large skillet brown chicken in oil on both sides. Transfer to slow cooker.  Top with mushrooms, onion and peppers.  Combine soups and pour over.  Cover and cook on low 4-5 hours or until chicken juices run clear. Serve with rice.
2 cans great northern beans
1 can chicken broth
1 package cubed ham (found in sandwich meat section)
2-3 celery ribs, finely chopped
salt and pepper to taste
Place all ingredients in crock pot, cook 6-8 hours on low, 3-4 on high.  Great with cornbread!
BEEF STEW  CORNBREAD CASSEROLE - Great when you're in a time crunch
2 large cans of your favorite beef stew - don't skimp on cheap brands for this recipe though!
cornbread batter - cornmeal, 1 egg, milk and oil  (Sorry - another of my famous" no measure" recipes from my grandmother!)
Preheat oven to 450.   Pour cans of beef stew into a 13 x 9 glass casserole dish.  In a mixing bowl, mix cornmeal, 1 egg, a "splash" of oil and milk until consistency is a little runny but not so thin that it "sinks" underneath the beef stew.  Pour over beef stew and bake at 450 for 30 minutes.  Nice hearty meal for those cold days without much fuss.
This is a recipe I got from my mom.  I'm not great with breads or biscuits, but even I can make these!
1 cup self rising four
1 cup milk
2 tbsp mayonnaise
Mix together, place in muffin tins.  Bake at 450 until browned, about 25 minutes.  This makes 6, can easily be doubled for 12.
Two bell peppers, cut in half and seeds removed.
1 lb ground beef - extra lean works best, not as much grease
One egg
Chopped onion, about 1/4 large onion
One small can of tomato sauce
One individual serving packet of instant oatmeal
Salt and seasonings to taste
Combine ground beef, egg, salt, seasonings (I like to add a little italian seasoning), onion and oatmeal until mixed well.  Place inside halved bell peppers.  Bake at 400 for one hour.
One roast, beef or pork either one works, cheapest cut you can find.
One can of Coca Cola.
Put roast in crockpot.  Pour whole can of Coca Cola over it.  Cook on low 10-12 hours.  No matter how cheap the cut is, it will absolutely fall apart when you try to take it out of the crockpot.  The acids in the Coca Cola break down the "toughness" of the meat and gives it a sweet, almost bar-b-q type flavor - it honestly DOESN'T taste like Coca Cola.  I do this all the time and it's delicious.
One can of 10 refrigerated biscuit dough (I like the "flaky" kind).
One pound lean ground beef (I like it because it doesn't usually have to be drained - there isn't anything to drain!)
About 1/4 of the really big yellow onions - go by your taste
Enough bar-b-q sauce to make it moist and give it a zing, but not make it "liquidy" like Manwich or anything - about 1/3 a cup give or take.
Brown the ground beef and onions - drain.  Add the bar-b-q sauce and heat through on low heat.  While you're doing this, line muffin tins with the muffin papers you get in the baked goods section.  Place the biscuits individually in the muffin tins, spreading them up the sides to form a "pocket".  Fill each "pocket" with the ground beef mixture.  At this point you can cover with aluminum foil and refrigerate for up to two hours if needed, or you can go ahead and bake them.  Bake at 425 for 15 minutes or so, until biscuit dough is beginning to brown.  If desired, top with shredded cheese and return to oven for 3 minutes or so until melted.  Good with baked beans, cole slaw, or just chips!

Here's a soup recipe I made for my mother on chemotherapy days.  This is super simple and easy, and really is delicious despite it not really being "homemade."  You can put it in a crock pot (I'm very infatuated with my crock pot!) or cook it on top of the stove either one.
1-2 cans of cream of onion soup - depending on how big a pot of soup you want to make.  I usually used 2 cans of each soup and it was enough to feed my mother, my nephew who lived with her, and my family all for supper.
1-2 cans cream of celery soup
1 can chicken broth or cream of chicken soup (I prefer the cream of chicken but both work if you don't have cream of chicken)
6-8 or so potatoes, depending on how much you like, cut into chunks.
Milk to thin if needed (usually don't need it in the crockpot)
Throw all this in the pot together and cook until the potatoes are tender.  If you put it in the crockpot on low you can cook it all day and it will be ready for supper - that's what I did on chemo days.  Serve with brown and serve rolls or cornbread and it's a tasty supper!
One packaged salad from produce section - size up to you
cherry tomatoes
One to two packages of Tyson grilled chicken - I like the Italian - found in sandwich meat section at supermarket
croutons if desired
bacon bits if desired
shredded cheese if desired
Toss together in a big bowl and add salad dressing of your choice - yum! If you use the Italian, it's great with garlic bread.
I made these this weekend when a friend was coming over and we just wanted some "munchies" after a day at the flea market!
Two cans crescent rolls
deli sliced ham - I had 1/4 pound, thin sliced
deli sliced seasoned roast beef - 1/4 lb, thin sliced
4 slices of swiss cheese
Remove rolls from can on cookie sheet.  Fold up one slice of the sandwich meat, tear off a piece of the swiss and place on top, then "roll" the crescent rolls around them.  Stretch ends around meat and pinch together.   Bake at 375 about 15 minutes, until rolls are browned, meat is warm and cheese is slightly melted.  Good alone, with any sauce you would like to dip them in, or with baked beans, salad or slaw.  Nice for a "light" lunch.
I made this for supper last night.  Quick, easy and a big hit with everyone here!
1 lb ground beef - I like the extra lean, you usually don't have to drain it
1 can sloppy joe sauce
1 small can mexican corn
Onion if desired
Shredded cheese if desired
1 can of biscuits - I used the "big sized" biscuits
Preheat oven to 375.  Meanwhile, brown ground beef and onion in skillet, drain if necessary.  Add sloppy joe sauce and 1 small can of mexican corn. Simmer on stovetop for 5 minutes until heated through. Pour mixture into 13 x 9 casserole dish.  Top with cheese, if desired (I used shredded sharp cheddar cheese).  Cover top with biscuits.  Bake at 375 for 15-18 minutes, or until biscuits are browned.  Delicious!
One package frozen southern style hashbrowns - the cubed kind, not the shredded
1/4 large onion, chopped
8 oz. sour cream
1 can cheddar cheese soup
shredded cheese to taste
bacon bits to taste
Spray crockpot with nonstick cooking spray.  In a bowl, stir together the onion, sour cream and cheese soup.  Place half the hashbrowns in the bottom of the crockpot, top with half the cheese soup/sour cream mixture.  Sprinkle with enough shredded cheese to lightly cover.  Repeat with remaining hashbrowns, remaining cheese soup/sour cream mixture.  Top with more shredded cheese and bacon bits if desired.  Another option is to replace the bacon bits with crushed nacho cheese chips.  Cook on low for 4-6 hours.
2 lbs Boneless ribs - beef or pork either one will work
2/3 cup bar-b-q sauce, any brand
1/3 cup plum jam
1/4 cup chopped onion
1/2 garlic clove minced
Spray crockpot with nonstick cooking spray.  Put in half the onion and garlic, ribs, then the remainder of onion and garlic.  Cover and cook on low for 6-8 hours.  Drain.  In a small bowl mix bar-b-q sauce and plum jam.  Pour over ribs in crockpot.  Cook another 30 minutes on high.  Tender, delicious, and best of all easy!
One lb ground beef, browned and drained
Onion as desired
Green pepper as desired (TIP - I chop peppers, onions, celery, etc. and store them in freezer bags in the freezer so they're always chopped and ready when I need them)
Salt and pepper as desired
Two cans of chili hot beans
One can tomato sauce for seasoned for chili
One can diced tomatoes
Dump everything in crock pot and turn it on.  The whole house will smell great, and it'll taste even better!
Small jar taco sauce
1 lb block of Velveeta cheese, cut in large chunks/slices
1 lb ground beef
chips of choice - I like Fritos Scoops
Brown and drain ground beef.  Place all ingredients in crock pot on low for about an hour or so, until Velveeta is melted and everything can be stirred together smoothly.  TIP - YOU MUST EAT THIS WARM - when it cools off it sets up like concrete.  You can store leftovers in refrigerator and reheat in microwave, just don't get out more on your plate than you can eat at once because it is NOT good cold!
I have to tell you the story of these beans.  It's one of my own cococtions, so I'm sorry to tell you there's not a lot of exact measurements in it.  I've made it every holiday for years now.  When Jake was born and old enough to eat food, he loved these beans so I called them Jake's beans.  When his brother, Logan, came along he loved them too, so I called them Jake and Logan's beans.  The newest addition to the family, Ryan, was born and last July 4 tried the beans and he said "mmmmm", then wanted checked out his mom and dad's plates to see if they had more beans to share!  The name is starting to get too long, so I now just call them "Family Favorite Baked Beans".
3 cans of Bush's baked beans with onion
Kraft bar-b-q sauce with honey
Brown sugar
Chopped onion - about 1/4 cup
Salt and pepper to taste
Preheat oven to 350.  Open and drain the beans well.  Place in 13 x 9 glass casserole dish.  LIBERALLY cover the whole top with brown sugar, then with bar-b-q sauce.  I use about half the bottle I think.  Stir well.  Add in the onion if desired - I usually don't anymore.  Then salt and pepper to taste.  Bake at 350 for one hour.  I usually place them in a crockpot so they stay warm during our dinner.  I've sometimes added extras like 1/4 lb ground beef or a little crumbled bacon for a little change, but usually I don't mess with the tried and true that everybody seems to love!
6 large sweet potatoes, cooked and peeled
Brown sugar - to taste
Cinnamon - to taste - I use 2 tsp.
1 stick of butter
Sugar - to taste
Nutmeg - to taste - I use 1 tsp.
1 tsp. vanilla
1 can of  crushed pineapples, drained well
Mini marshmallows - enough to top potatoes
Preheat oven to 325.  With mixer, mix sweet potatoes with all ingredients listed above except pineapples.  After you have mixed well, add pineapple and stir until well mixed.  Pour into greased casserole dish (13 x 9) and top with mini marshmallows. Bake at 325 about 20 minutes, or until the marshmallows are browned slightly but not burnt.

Recipe #1

1 bag cranberries-fresh or frozen

2 large oranges-unpeeled

2 large apples-unpeeled

1 lb. shelled pecans

With grinder or food process or grind all (not too fine) and mix thoroughly. I serve this "as is" but vegan sugar may be added it the taste suits you better.

Recipe #2

2 cups washed raw cranberries
2 skinned and cored apples
1 large seedless orange
2 cups sugar

Run fruit through a grinder (medium sized blade) or food processor. Add sugar. Let sit at room temperature until sugar dissolves.


1 lb stew beef, browned

1/4 cup chopped onion

One can diced tomatoes

One small can tomato sauce

Two cans kidney beans - light or dark doesn't matter

One small can whole kernel corn

One packet of taco seasoning

Brown stew beef and onion.  Add all ingredients in crock pot, then amount of water as desired - a little for a nice thick stew, more for a thinner soup like stew.  The corn gives it a little color and the taco seasoning gives the flavor an unusual "kick."  Great with cornbread!

We love this quick, easy dish and I'm bad to forget about it for long periods of time.
4 boneless, skinless chicken breasts
One can cream of chicken soup
8 oz sour cream
One roll from a box of Ritz or Townhouse crackers
One stick of butter, melted
Salt and pepper to taste
Preheat oven to 400.  Wash chicken thoroughly, place in 13 x 9 casserole dish.  In small bowl mix cream of chicken soup and sour cream, pour over chicken.  Crush crackers before opening the plastic "roll", then open and sprinkle evenly over casserole.  Melt butter, pour evenly over top of crackers.  Bake at 400 for 30 minutes.
One package cream cheese (light is fine)
One package dry Ranch dressing mix
bacon bits
In bowl, combine cream cheese and Ranch dressing mix.  Shape into ball.  Roll in bacon bits until well coated.
Boneless, skinless chicken breasts
1 can diced tomatoes with zesty green chiles
1 small can tomato sauce (I didn't use the whole can, even with the small can)
1 cup shredded Mozarella cheese
This recipe can be adjusted, depending on how much chicken you use.  I used about 5 chicken breasts.  Place half of diced tomatoes (don't drain them) in bottom of crock pot.  Place chicken in crock pot.  Pour remainder of tomatoes and amount of tomato sauce desired on top.  Cook on low 8-10 hours or high 4-6 hours.  About 30 minutes before cooking time is over, add mozarella cheese.  Cook on high the last 30 minutes.  Good served over rice or pasta.