Taco Soup

1 pound ground beef
1 large onion, chopped (optional)
1 envelope taco seasoning mix
1 (16 ounce) can pinto beans
1 (16 ounce) can black beans
1 (28 ounce) white hominy (drained)
1 (16 ounce) can diced tomatoes
1 (16 ounce) can diced tomatoes and chiles (Rotel or stewed tomatoes will work)
1 envelope Hidden Valley Ranch Dressing mix



Brown meat and onions. Mix taco seasoning mix into meat. Mix all other ingredients without draining (except for the hominy) into a large pot or crock pot. Add meat, and simmer for 1 hour (or several in crockpot.)
I got this recipe from my sister. Thanks Sandy!

Abominable Cheezeburger Casserole

I can't believe what I am about to do.

I've said those words before and somehow they never keep me from doing what I can't believe I'm about to do. Blame it on my OCD.

I am going to give you a recipe that calls for Cheeze Whiz (hence the spelling of the word cheezeburger in the post title). I have never ever purchased Cheeze Whiz until yesterday. I can't believe I'm going to admit that I have now incorporated it into a meal. Real cheese just wouldn't cut it... only the creamy processed stuff, of which my Mother in law says, "It just melts so beautifully." Not only am I going to give you this recipe but I am also going to admit to you that I personally created this recipe. I wanted a cheeseburger in a casserole dish so I made it up. The result was yummy... if you can contemplate anything containing Cheeze Whiz being yummy.

I've decided to name the recipe: Combo #1 Whopper with cheese and can I have onion rings on the side instead of french fries casserole

Yes, it's a sort of long title but that is the taste I was going for, as wrong as that is. Please believe we actually eat quite healthy on a regular basis. We eat lots of green vegetables and olive oil and low fat meats. My kids order salad when we go out to eat and some of their favorite foods are naturally green without food coloring.

So without further ado I give you Combo #1 Whopper with cheese and can I have onion rings on the side instead of french fries casserole (feel free to substitute the light version of any of the following products as I did.)


1 lb. ground beef
1/2 large onion chopped
2 cloves garlic minced
Seasoning salt to taste
3/4 cup Mayonaisse
3 Tbsp. Ketchup (approx.)
2 Tbsp. Mustard (approx.)
Pasta (we used shells) cooked and drained
1 jar of Cheeze Whiz (NOTE: If you shop at Costco or Sam's Club for your Cheeze Whiz it will probably be much less than one jar!!)
1 can French's French Fried Onions



Bring lightly salted water to a boil and cook shells until tender. Meanwhile brown ground beef, onion, garlic and season with Seasoning Salt. Drain fat from beef. In a small bowl mix the Mayonaisse, ketchup and mustard. (You are going for a pinkish color.) Stir this mixture into the browned ground beef and mix well. When the pasta is done cooking, drain it and put it back into the pot. Add the Cheeze Whiz and stir until melted and evenly distributed.

In a casserole dish (I used the french white oval Pyrex). Pour half of the pasta into the casserole dish. Then layer the beef mixture over it, spreading it out evenly. Add the remainder of the pasta on top of the beef. Bake in a 350 degree oven for about 20 minutes. Sprinkle the French Fried Onions over top of the pasta and bake for another 3-5 minutes to brown them.

There you have it. I can't remark upon the health value of it other than I believe it probably has fewer calories than the real Whopper... but who's counting?

Any recipe posted by Ree...

is a recipe I could recommend!

So I just redirect you to this sumptuous page.

Beer Brats and Potato Salad

Main Course:

Beer Braised Brats

5 brats
3 Tbsp. diced onion
1 minced garlic
2 Tbsp. unsalted butter
1 1/2 cups German brown ale
Saurkraut

Melt the butter in large skillet. Add onions and garlic. Cook over medium-high until tender. Add bratwurst and 1/2 cup of beer. Cook (stirring frequently) until beer is evaporated. Add another 1/2 cup and cook until evaporated again. Add final 1/2 cup and cook until evaporated. Remove brats to a serving dish. Turn heat up to high and add saurkraut (I think I used about 1 1/2 cups), depending on how much you like it. Cook saurkraut for a few minutes, stirring constantly, until hot.

Side Dish:

German Potato Salad

GERMAN POTATO SALAD

1 lb. bacon, diced and cooked
1/4 c. oil or bacon fat
1 c. celery, chopped
1 c. onion, chopped
3 tbsp. flour
1 1/3 c. water
2/3 c. vinegar
2/3 c. sugar
3 tsp. salt
1/2 tsp. pepper
1 tsp. celery seed

Cook potatoes in boiling water until tender. Cool, peel, and cut into cubes. Cook bacon; drain the fat, reserving 1/4 cup. Add the celery and onion to the fat; cook for 1 minute. Blend flour and water in a cup. Add this with the vinegar and cook, stirring constantly, until mixture is thick and bubbly. Stir in sugar, salt, pepper, and celery seed. Add dressing to potatoes and toss lightly. Refrigerate and let rest overnight. Reheat salad in a casserole or serve cold. Good either way.

The most evil brownies on the face of the planet

Ingredients:

• 24 small (1-1/2 inch) YORK Peppermint Patties
• 1-1/2 cups (3 sticks) butter or margarine, melted
• 3 cups sugar
• 1 tablespoon vanilla extract
• 5 eggs
• 2 cups all-purpose flour
• 1 cup HERSHEY'S Cocoa
• 1 teaspoon baking powder
• 1 teaspoon salt

Directions:
1. Heat oven to 350°F.(325°F. for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2-inch baking pan.

2. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties or Reeses' Peanut Butter Cup about 1/2 inch apart in single layer over batter. Spread reserved 2 cups batter over patties.

3. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares. About 36 brownies.

Recipe originally found at: Hershey's Recipes

Summer Garden Zucchini, Tomato & Cheese Casserole

You'd need:
*4 medium sized Zucchinis
* 3 bright red juicy Tomatoes
*An Onion
*Oregano
*Salt & Pepper
*Extra Virgin Olive Oil
*Parmesan Cheese (can be powdered kind)
* Shredded Mozz. cheese
* Chicken breast strips or boneless skinless thighs

1) Saute' in a large skillet or large frying pan, EV olive oil with chopped onion & zucchini sliced thin.
Saute' it until soft, but not squishy.
2) Generously add salt, pepper and a dash or two of oregano and a couple shakes of dried basil
3) Put zucc. mixture into large baking dish (I use a glass pyrex 9X13) with small slices of raw tomato layered on top
4) then on this sprinkle w/ Parm cheese and then sprinkle the mozz. cheese on top of that (desired amount)
5) Saute the chicken on high temp. until golden brown in the pan that you just emptied the onion/zuch. out of. Nestle the chicken in the “stuff” that’s already in the cass. dish. Sprinkle some more of the cheeses over top.
Cover with tin foil and bake at 350* for 20 - 30 minutes.

This will be very moist, with a brothy-soupy juice bubbling; but the flavor is so fresh and delicious!! It would be good served sort of as a soup or you could serve it over pasta... Good to have french bread to dip into the extra juice!!

Suzanne's Hot Broccoli Cheese Dip

2 cups chopped broccoli
3 cloves of garlic minced
1 cup sour cream
1 cup mayo (miracle whip will not work - it just melts into even more oil!)
2 cups grated cheddar (older & stronger the better)
1/4 cup grated parmesan cheese
1/4 cup chopped red onion
1/4 cup chopped red pepper

mix all ingredients together
place in deep dish baker (any pyrex or corningware will work)

Bake @ 375 for 25 minutes until bubbly & golden edges.

I doubled the recipe for the potlucks.
I baked it in the oven in my crockpot removable baking dish.
Then placed it in crockpot housing on keep warm setting.

This recipe is great hot & fine as cold leftovers.
Great with chips, nachos, bread, veggies - anything!