We’re all about easy at our house.  You can throw this recipe together in a hurry-I found out last week! Ingredients 3 cans green beans (french style or cut) 1 can cream of mushroom soup 1 cup shredded mild cheddar cheese 1 can french fried onions Directions Mix all ingredients together and pour into a casserole dish. Bake at 350 degrees for 50 minutes. Sprinkle french fried onions on top and serve. It’s that easy! Serves about 12

We all love the holidays and delicious food.  But a few days later, we’re not as gung ho about eating yet another round of Thanksgiving dinner. Here is one idea for spicing up your Thanksgiving leftovers. Shepherd’s Pie Ingredients leftover turkey pulled or chopped, split into two equal portions leftover candied sweet potatoes, split into two equal portions leftover cranberry sauce or whole cranberries toasted pecans, chopped 1/4 tsp nutmeg 1 tsp cinnamon sugar Directions Place ingredients in large glass {Read More}

Pecan pie is one of my Mother’s famous recipes.  I remember taking pecan pies with us to family get togethers and potlucks every year.  If she didn’t make her pecan pies people were disappointed to put it mildly. This is her recipe for a double batch of pies or for a single deep dish pie that is overflowing with sweet goodness Ingredients 3 large eggs 2/3 cup sugar 1/2 cup light karo syrup 1/2 cup dark karo syrup 1/3 butter {Read More}

This is one of the dishes that I look forward to every Thanksgiving.  Not only is it inexpensive to make, but it’s super easy and the kids can help too! Ingredients 1 20 oz can of crushed pineapple 1 small red apple 2 boxes of raspberry jello 1 16 oz can of whole cranberry sauce nuts if desired Directions Drain the juice from the crushed pineapple into a 2 cup measuring cup and fill with water to make 2 cups {Read More}

Our family usually eats dinner for an average of $5 a meal or less.  Some meals are more expensive and some are less expensive, but it all evens out and we don’t eat beans and rice.   This is one of our more expensive meals that we enjoy from time to time. Ingredients 1 1/2 tsp Herbs de Provence – (can substitute rosemary with a little thyme and savory) 1/2 cup shelled and chopped pistachios 1 lb pork tenderloin (we usually use {Read More}

I make a tortilla soup that we eat as more of a dip rather than a soup.  The difference is simply a can or two of chicken broth left out from the recipe. Ingredients 3/4 – 1 lb. chicken cooked and pulled* 1 can rotel 1 cup mild salsa 3/4 can black beans drained 1/2 tsp garlic powder 1 tsp cumin 1 cup sour cream 1/2 cup shredded cheddar 1 small sweet onion diced 1/2 red onion diced tortilla chips {Read More}

This is one of my favorite desserts to fix for a get together.  It’s super easy, very yummy, and looks like I spent a lot more time and effort than I did! I tweaked this recipe from a Hershey’s cookbook I checked out from the library about 10 years ago. Ingredients: 1 cup and 2 TBS flour, sifted 1/2 tsp salt 1/2 tsp baking soda 1/2 cup softened butter 1/2 brown sugar 1/2 cup white sugar 1 tsp vanilla extract {Read More}

This is my mother-in-law’s recipe for Chicken Corn Chowder.  My husband loves her soups on chilly days. Ingredients 6 slices of bacon, fried crisp 4 large chicken breasts 3/4 cup onion, chopped 1 cup celery, chopped 8 cups chicken broth 2 cans whole kernel corn drained 2 cans cream style corn 6 cups diced potatoes 2 cups heavy cream 2 Tbsp. parsley, chopped 1 tsp. salt 1/2 tsp. white pepper (if you like a bit of a kick) 1/4 tsp {Read More}

Our kids like mashed potatoes much better than sliced potatoes.  I like combining the two ideas and serving twice baked potatoes. Truth be told we like the stuffing so well that we often make our mashed potatoes with this recipe too! Ingredients 4 large potatoes (I always use Russets) 1/2 cup sour cream 1/2 cup milk (whole is best) 3/4 cup grated cheddar cheese 4 Tbs butter bacon bits Directions: Wash and pierce potatoes then “bake” in microwave using your {Read More}