Without further delay!!

My bad for the lack of posting, I guess I've been a little busy!!
We have 3 Thanksgivings to go to this year, 2 of which I need to bring a dish to share. On the 29th we are having the annual "Shooting of the guns/pre-deer season party" at our house for Aaron, his deer hunting friends and us wives!! So.. this is what I have planned for the menu and what I'm taking to share. Hope everyone has a wonderful Thanksgiving! :)
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*Also... go to pillsbury.com and sign up to get their emails, I got an email earlier this week with TONS of easy, quick, and yummy looking recipes*
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Mexican Roll-Ups
by: a magazine cut-out from somewhere

8 oz sour cream
8 oz cream cheese
4 oz diced green chilies
1 c shredded cheese
1/2 c chopped green onions
1 packet taco seasoning
flour tortilla shells

1. Mix all ingredients except shells, spoon mixture into shells, roll up and cut into individual servings. **I think they are easier to slice if they have been chilled once they are rolled up**

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Creamy Spinach Artichoke Dip
by: Kraft food magazine

1-14 oz can arichoke hearts, drained & chopped
1-10 oz package of spinach, thawed, drained & chopped
3/4 c parm cheese
3/4 c mayo
1/2 c mozz cheese
1/2 t garlic powder

1. Combine all ingredients and place in baking dish

2. Bake for 20 min at 350. Serve with tortilla chips, or crusty bread

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Cheesy Potatoes
by: a church cookbook, with my own alterations!

1 pkg frozen hash browns, halfway thawed (this just makes it easier to mix them with everything)
1 can cr of chicken soup
1-16 oz sour cream
1 onion chopped fine
salt & pepper
dash of seasoned salt
dash of paprika
1 stick of butter, melted
shredded cheese as desired
crushed crackers as desired
((Alterations---olive oil, Italian dressing, garlic cloves chopped fine, anything that sounds good))

1. Mix all ingredients together and bake for 1 1/2-2 hours at 350 or place in crock pot on low for 2-3 hours until potatoes are tender

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Cheesy Green Bean Casserole
by: Kraft food magazine

2-16 oz packages of frozen green beans, thawed
1 can cr of mush soup
1/2 lb velveeta cheese cut in cubes
1 1/2 c hot water
1/4 c butter
1 package stove top stuffing mix

1. Combine beans & soup in casserole dish and top with cheese

2. Add water to butter and stir until melted. Stir in stuffing mixing until moist. Spoon over bean mixture

3. Bake 35-40 min @ 350 until beans are tender

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Jambalya
by: I got this recipe from my father-in-law and used it for a base, but make it a little different than it says too, so here's my version

1 1/2 lb chicken breast, cut up in pieces & cooked ((I have also used pork cut in pieces and it tastes fine))
1 lb andoullie sausage, sliced ((I can't ever find andoullie, any kind of smoked sausage will do))
1 large onion, chopped
2 celery ribs, chopped
diced green and red pepper as desired
1/2 t thyme
1/4 t oregano
1/4 paprika & salt
1/4/-1/2 t cayenne pepper & red pepper flakes ((be careful!! we like ours spicy, so I add a lot))
1 can diced tomatoes
2 boxes of long grain and wild rice
1 box Zatarrians jambalya boxed rice
2 cups of chicken broth*or enough to moisten mixture
8 oz shrimp

1. Add chicken, sausage, onion, celery, peppers, thyme, oregano, paprika, salt, cayenne & pepper flakes to large skillet and cook about 5 minutes until onions are tender

2. Add rice, tomatoes, and enough broth to cover and cook until boils.

3. Place mixture in casserole dish, cover and bake 40-45 minutes at 350. ((I always check half way through to see if it's dried up and if so, add more broth))

4. Uncover, add shrimp, and return to oven until they turn pink in color

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Turtle Pumpkin Pie
by: kraft food magazine

1/4 c + 2 T caramel topping
1 graham crust
1/2 c + 2 T pecans, chopped
2- 3.4 oz instant vanilla pudding
1 c cold milk
1 c canned pumpkin
1 t cinnamon
1/2 t nutmeg
1 tub cool whip

1. Pour 1/2 caramel onto crust and add 1/2 c nuts

2. Beat pudding mixes, milk, pumpkin and spices until blended well. Stir in 1 1/2 c cool whip and spoon into crust. Refrigerate 1 hour at least.

3. Top with remaining caramel and nuts before serving.

Broccoli Salad

By: a combination of a recipe from a cook book and me

1 bag broccoli cole slaw
1 bunch of broccoli florets
1 package chicken flavored ramen noodles, crushed
1/3 c slivered almonds
1/3 c sunflower seeds
2-3 green onions diced thin (or a regular onion sliced thin if you don't have the green onions)
1/2 c cider vinegar
1/2 c sugar
1/2 c olive oil
seasoning from ramen noodle package

1. Combine vinegar, sugar, oil and seasoning packet and mix well. Set aside

2. In serving bowl place crushed ramen noodles in bottom of bowl, add broccoli slaw mix, florets, almonds, and sunflower seeds.

3. Pour dressing over top, toss to coat and let stand refrigerated for at least 1/2-1 hour.

*I have made this without some of the ingredients if I don't have them and it's usually just as good, use what you have*

Party Potatoes

By: Aunt Toni

8-10 potatoes, cooked and mashed
8 oz cream cheese
1 c sour cream
1 T chives
1/4 c butter, melted
dash of paprika
dash of garlic salt
*you really could add any ingredient you like to this; cheese, bacon, etc, anything you like with your potatoes*


1. Add softened cream cheese to sour cream and mix together with mixer. Add mashed potatoes and chives and blend well.

2. Pour into greased baking dish, brush top with butter, and sprinkle with spices.

3. Bake 1 hour at 350

((this is easy to make ahead of time and just bake when you need it))

Peanut Butter Granola Bars

By: Giada (food network)
**I have been looking for a easy, quick granola bar recipe.. we go through a lot of them at our house, and I just am plain sick of buying them**

1 egg white
1/2 c peanut butter
1/3 c brown sugar
1/4 c honey
1/2 c butter melted
2 c old fashion oats
1/4 c slivered almonds, toasted
1/3 c mini-chocolate chips

1. Preheat oven to 350. Spray pan with cooking spray. Line pan with parchment paper and lightly spray parchment paper

2. Beat egg white in mixing bowl until frothy. Stir in peanut butter, brown sugar, and honey. Add melted butter, oats and almonds. Stir to combine and add chocolate chips.

3. Press lightly into pan and bake for 15 minutes until edges brown slightly. Cool for 1 hour and cut into bars.

Tuna Noodle Casserole

By: my mom

1 package wide egg noodles (or whatever pasta you want)
1 can cream of mushroom soup + fill can half full of milk and add
1 can tuna
1 box frozen peas
Velveeta or shredded cheese- as desired
4 hard boiled eggs (optional) cut up


1. Cook noodles and drain.

2. Place all ingredients in casserole dish and stir until well combined.

3. Bake at 350 for 30-40 minutes

Tortilla Soup

By: Fix it and Forget Cookbook (with my own minor alterations)

1-2 cans shredded chicken
2 garlic cloves, minced fine
2 T butter
2 cans chicken stock
2 cans tomatoes (diced, whole, however you prefer them)
1 c of your favorite salsa or taco sauce
1/2 c cilantro **(I didn't have cilantro, but if I did I wouldn't have added this much, maybe 2-3 T)
1-2 T cumin
1-2 T chili powder
1-2 t paprika
1/3 c sour cream
2 cans of black or kidney beans (or one of each would be good too)
1 can chopped green chilies
1-2 c shredded cheese (I used the taco blend cheese)

1. Cook garlic in butter in pan on stove top. Add to crock-pot

2. Add remaining ingredients together in crock-pot.

3. Cook on low 6-8 hours until flavors are combined well.

4. Serve with crushed tortilla chips, cheese, and sour cream

Easy Nacho Dip

By: Fix it and Forget it Cookbook (love this cookbook, lots of great crock-pot recipes)

1 lb ground beef, browned
2 cloves of garlic minced
1 onion chopped fine
1 can refried beans
1 can diced tomatoes
1 can diced chilies
1 1/2 c sour cream
1/3 c salsa (as hot as you like)
2-3 c shredded cheese (you could use Velveeta here as well)
tortilla chips

1. Brown ground beef and drain. Add onions and garlic

2. Combine all ingredients in crock-pot and cook on low for 2-3 hours

Beef Roast with vegetables

By: me (technically I can't take all the credit, my parents should get most of it) This is so easy! I love making this during my lunch hour and it makes for an easy night! I get home from work and supper has cooked itself for me! Enjoy!

1 beef roast (any kind will do; shoulder, chuck, whatever works)
3-4 peeled carrots
3-4 potatoes
2-3 onions halved or quartered
seasoning salt
onion salt
pepper

1. Season beef roast with seasoning salt, onion salt and pepper. Place in pan on stove and sear for 3-5 minutes on each side until browned.

2. Place vegetables in bottom of crock pot and place seared beef roast on top.

3. While pan is still hot, place 1/2 cup of water in it and use spoon to get all of beef drippings out of pan (this makes for easy clean up too) Place seasoned water in crock-pot

4. Cook on low 6-8 hours or high 4-5 hours until meat is done and veggies are tender.

Scalloped Potatoes

By: Kraft Food Magazine

1 8 oz tub of chive & onion cream cheese spread
2 c chicken broth
1 c milk
10 slices of cooked, crumbled bacon
12 potatoes, cut in 1/4 inch thick slices
1 onion thinly sliced
1 c shredded cheese

1. Cook cream cheese, chicken broth, and milk in medium sauce pan on medium heat until cream cheese is melted and mixture comes to a boil, stirring constantly with whisk.

2. Reserve 2 T bacon crumbs. Layer half each of: potatoes, onions, bacon in 9 x 13 baking dish; repeat layers. Add cream cheese sauce and cover

3. Bake 1 1/2 hours or until potatoes are tender at 400. Uncover and top with cheese and remaining bacon for last 10 minutes

Creamy Bacon Cheddar Dip

By: Kraft Food Magazine **I love their magazine, they have great, easy recipes!

1 c sour cream
1 c mayo
1 c shredded cheddar cheese
4 slices of cooked, crumbled bacon
2 green onions diced (I think I might use a can of diced green chilies next time I make this)


1. Mix all ingredients together & chill.

2. Serve with crackers!