Crockpot Beef Stew

2 lb. lean beef stew meat in 1 inch cubes
1/4 c. flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. beef broth
1 tsp. Worcestershire sauce
1 clove garlic
1 bay leaf
1 tsp. paprika
4 carrots in 1/2 inch slices
3 potatoes, diced
2 onions, chopped
1 stalk celery, sliced

Place meat in crockpot. Add flour, salt and pepper. Stir to coat meat. Add remaining ingredients, stir well. Cover and cook on low 10 to 12 hours or on high 4 to 6 hours. Stir thoroughly before serving. Remove bay leaf.

Frugal Fabulous Taco Soup

Brown ground beef and drain. 

Add to crockpot on low with 1 can of black beans, 1 can of red kidney beans, 1 cup of frozen corn (tastes better than canned), 1 can of rotel and 2 cans of crushed tomato's (the fire roasted with garlic). I blend the tomato cans together in the blender, I don't like big chunky tomato stuff. Then I add 1 packet of taco seasoning and 1 packet of ranch dressing seasoning and finally 1 1/2 cups of water.

Cook in the crockpot for about 4 hours. 

Pioneer Woman's Cinnamon Rolls

Ingredients

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon
• _____
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• ½ cups Milk
• ¼ cups Melted Butter
• ¼ cups Brewed Coffee
• ⅛ teaspoons Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

Green Bean Bundles

Ingredients:
2 or 3 cans of whole green beans
Bacon slices
1 stick of butter
1 cup of brown sugar
tsp of garlic salt

Wrap a handful of green beans in half a slice of bacon. That makes one bundle - keep going for as many bundles as you would like to have. Melt a stick of butter and stir in one cup of brown sugar (more or less depending on how sweet you would like it). Add a teaspoon of garlic salt. Pour over bundles. Bake at 350 for 30 minutes. Then put under the broiler for 4-5 minutes at the end. 

Santa Fe Chicken

2 cups instant white rice, uncooked

1 can  (19 oz.) black beans, drained, rinsed

1 yellow pepper, chopped

1 can  (10-1/2 oz.) condensed cream of chicken soup

2 cups water

1/4 cup  chopped cilantro

4 small boneless skinless chicken breast halves (1 lb.)

1/2 cup  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

HEAT oven to 400°F.

MIX rice, beans and peppers in 13x9-inch baking dish. Combine soup, water and cilantro; pour evenly over rice mixture.

TOP with chicken. Spoon salsa over chicken.

BAKE 35 min.; sprinkle with cheese. Bake 10 min. or until cheese is melted.

Slow Cooker Chicken Parmesan

Ingredients
1 Tbsp olive oil ($.10)
1 beaten egg ($.10)
3 large boneless, skinless chicken breasts ($2.31)
1/2 cup bread crumbs ($.20)
1/4 cup parmesan cheese ($.25)
1/2 tsp Italian seasoning ($.02)
Couple shakes of salt and pepper
1 cup shredded mozzarella cheese ($.75) Bought this week with store mailer coupon
1 26 oz. can favorite marinara sauce ($1) On sale for $1  
1/2 pound spaghetti noodles ($.25) Bought recently with $1/2 coupon when on sale for $1, only used half the package!
1 box frozen spinach (free) Used free item coupon this week

Directions
1. Place olive oil in the base of the slow cooker.
2. In small bowl, whisk the egg. In another small bowl, combine the bread crumbs, parmesan cheese (omit if dairy free!), Italian seasonings and salt and pepper.
3. Dip each chicken breast into the egg, then coat with the bread crumbs mixture. Then place into the bottom of the slow cooker. Top with handful of shredded mozzarella cheese. Pour marinara sauce over the top.
4. Cook in the slow cooker on low for 6-7 hours, or on high for 3-4 hours.
5. Just before dinner, prepare your favorite pasta according to package instructions. I choose whole wheat spaghetti noodles.
6. Cook frozen spinach as directed on package.
7. Serve Slow Cooker Chicken Parmesan over Pasta with Spinach.

Jenn's Taco Soup

1 pound hamburger meat (cooked)

1 can of corn

1 can of ro-tel

1 can of kidney beans

1 pkg taco seasoning

1 pkg of ranch seasoning

Mix together and simmer until all flavors meld. Top with tortilla chips and cheese. Also can add one or two cans of water to make it go further. 

Paula Deen's Beef Vegetable Soup

Ingredients:

1 cup diced potatoes
1 cup corn kernels, fresh or canned 
1 cup cut okra, fresh or frozen 
1 cup frozen butter beans 
1 cup diced celery
1 cup sliced green beans, fresh or canned 
1 cup frozen black-eyed peas 
1 cup thinly sliced carrots 
1   28-ounce can diced tomatoes 
1 1/2 cup chopped onion 
1 teaspoon Worcestershire sauce 
1 teaspoon celery salt 
1/2 teaspoon black pepper 
2   bay leaves 
1 tablespoon Paula Deen Seasoned Salt
1 tablespoon Paula Deen House Seasoning
2 tablespoon beef bouillon granules 
3 tablespoon dried parsley 
1 teaspoon garlic powder 
1 tablespoon dried Italian seasoning
4 quart cold water 
2 tablespoon vegetable oil (if using chuck roast) 
2 1/2 to 3 lb beef short ribs or 2 1/2 to 3 pounds boneless chuck roast* 
1/2 cup uncooked elbow macaroni
2 teaspoon A

Directions

If using chuck roast, heat the oil in a large skillet over medium heat.  Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side.  Remove the roast from the ski8llet and cut it into 1 1/2 to 2-inch cubes; discard the fat.  Place the beef cubes in a large stockpot.  (If using short ribs, you can put them right in the pot with no preparation).  Add the water, seasonings, onion, and tomatoes and bring to a boil over high heat.  Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender.  If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot.  Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients.  Reduce the heat and simmer for 45 minutes.  Add Accent, if desired, and adjust the other seasonings to taste. Just before serving, add fresh parsley to pot.  To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat.

*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.

Paula Deen's Taco Soup

Ingredients:

Jalapenos 
Chopped green onions 
Grated cheese 
Sour cream
Corn chips
1   1-ounce package ranch salad dressing mix 
1   1 1/4-ounce package taco seasoning mix 
1/2 cup green olives, sliced (optional) 
1   small can black olives, drained and sliced (optional) 
2   4 1/2-ounce cans diced green chilies 
1   14 1/2-ounce can tomatoes with chilies 
1   14 1/2-ounce can diced tomatoes 
1   14 1/2-ounce can mexican tomatoes 
1   15 1/4-ounce can whole kernal corn, drained 
1   15 1/2-ounce cans pink kidney beans 
2   15-1/2 ounce cans pinto beans 
2 cup diced onions 
2 lb ground beef

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crackpot or a stockpot.  Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove.  To serve, place a few corn chips in each bowl and ladle soup over them.  Top with sour cream, cheese, and jalapenos.

Pioneer Woman's Beans & Cornbread

Ingredients

• Bean Ingredients:
• 4 cups Pinto Beans
• 4 slices Thick Bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham)
• 1 teaspoon Salt
• 2 teaspoons Ground Black Pepper
• Cornbread Ingredients:
• ¼ cups Plus 2 Tablespoons Shortening
• 1 cup Yellow Corn Meal
• ½ cups All-purpose Flour
• 1 teaspoon Salt
• 1 cup Buttermilk
• ½ cups Milk
• 1 whole Egg
• 1 Tablespoon Baking Powder
• ½ teaspoons Baking Soda

Preparation Instructions

BEANS: Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

CORNBREAD: Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add ¼ cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.

Gooey Butter Cake - Paula Deen

Ingredients:

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese, softened 
2 eggs 
1 teaspoon vanilla 
8 tablespoons butter, melted 
1 16-ounce box powdered sugar

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  Prepare Filling

In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together. 

Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Servings: 6 to 8 servings
Prep Time: 30 min
Cook Time: 40 min
Difficulty: Easy

Shannon's Easy Snack Bars

Ingredients

• 2 cups quick-cooking rolled oats
• 2 cups Rice Krispies
• 1/2 cup craisins (dried cranberries)
• 1/2 cup shredded coconut ( I omit this!)
• 3/4 cup almonds, sliced
• 3/4 cup light corn syrup
• 1/4 cup brown sugar
• 3/4 cup peanut butter
• 1 teaspoon vanilla

Directions

1. Line a 9 x 13 inch sheet pan with parchment paper. Set aside.

2. Mix rolled oats, cereal, craisins, coconut and almonds in a large bowl. Set aside. (I cut the coconut with two knives so it will not be stringy.)

3. In a saucepan, mix corn syrup and brown sugar. Bring to a boil while stirring. Add peanut butter and vanilla. Stir just to blend well.

4. Pour over oats and fruit mixture. Stir and mix well. Press mixture firmly onto pan. (I place a piece of wax paper on top while pressing hard.) Let cool and cut into bars. Store in air-tight container. Freezes well, if securely wrapped.

Crescent Roll Chicken

2-3 chicken breasts, boiled and chopped (or use canned chicken)
1-2 cans Crescent Rolls
2 cups Cheddar Cheese (I didn't use this much cheese)
Cream of Celery
Cream of Chicken

Boil chicken and chop. (Or open the can!) Blend half of each can of soup with half of the cheese. Blend well with chicken. Roll out 2 crescents to form a square and place a spoonful of mixture on the roll. Bring the 4 corners in to the center and pinch together. Place in a 9x13 glass pan. Spread rolls apart to help them brown. Pour remaining soups (mixed) over rolls. Bake at 375 for 45 minutes. Sprinkle cheese on top and put back in the oven for a few minutes to melt. 

Tortilla Soup from The Mansion (Dallas)

3 tablespoons olive oil
4-6 corn tortillas, diced
1 tablespoon of minced garlic
4-5 tablespoons of chopped cilantro (I used a little less because cilantro and I are on sketchy terms)
1 tablespoon of cumin
2 tablespoons of chili powder

Saute all of the above until tortillas begin to crisp.

Add the following to the above and simmer.

1 cup onion puree (per Antique Mommy, I diced a small onion and pureed it in the food processor)
1 large can (29 oz) of tomato puree
2 quarts of chicken stock
Salt and Pepper to taste
Cayenne Pepper to taste (I went with a fair amount of cayenne because we aren’t a bunch of Nancy boys)

To serve: top with any or all of the following: diced grilled or baked chicken, avocado, shredded cheese, crisp fried strips of corn tortilla.

Lauren's Teriyaki Chicken

4 boneless chicken breasts
1 tsp. garlic, minced
1 T. butter or margarine
1/4 cup Teriyaki sauce
1 small can sliced pineapple, drained

Lightly salt and pepper chicken breasts. In a heavy skillet, melt butter or margarine. Stir in garlic, but don't let it burn. Brown chicken breasts on one side on medium-high. Turn breasts over, reduce heat to low, cover and cook for 10 minutes. Turn breasts back over, pour in Teriyaki sauce, and place a slice of pineapple on each breast. Cook 3 minutes, then turn breasts over one more time (the pineapple will now be on the bottom). Cook 3 more minutes. Using a spatula underneath and a fork on top, gently flip breasts back right-side up to serve."

Lasagna (courtesy of Patrice)

6 lasagna noodles
1 lb ground beef
1 onion, chopped
1 jar spaghetti sauce (original or traditional)
1/2 tsp curry powder
1 tsp oregano or Italian seasoning
8 oz cottage cheese
8 oz mozzarella cheese, shredded
8 oz cheddar cheese, shredded

1. Preheat oven to 350.
2. Cook lasagna noodles per package directions. Put a little bit of olive oil in the water.
3. Chop onion. 
4. Brown hamburger and onion.
5. Add jar of spaghetti sauce, curry powder, and Italian seasoning.
6. Simmer until most of liquid is gone.

7. Layer:

    3 noodles, ½ meat sauce, ½ cottage cheese, ½ mozzarella cheese, ½ cheddar cheese.

    Repeat layers.

8. Bake uncovered for 30-45 minutes (the lasagna, not the baby.)

9. Prepare bread:

- Mix crushed red pepper, garlic powder, black pepper, oregano, rosemary, basil, and parsley (about 1/2 TBSP of each)

- Brush 4 to 6 pieces of bread with Extra Virgin Olive Oil.

- Sprinkle seasoning on bread

- Bake with lasagna the last 10 to 12 minutes.

Bangers and Mash

INGREDIENTS (Nutrition)

• 8 large baking potatoes, peeled and quartered
• 2 teaspoons butter, divided
• 1/2 cup milk, or as needed
• salt and pepper to taste
• 1 1/2 pounds beef sausage
• 1/2 cup diced onion
• 1 (.75 ounce) packet dry brown gravy mix
• 1 cup water, or as needed

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
2. In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
3. Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
4. Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.

Baked Spaghetti

INGREDIENTS

• 1 (16 ounce) package spaghetti
• 1 pound ground beef
• 1 medium onion, chopped
• 1 (26 ounce) jar meatless spaghetti sauce
• 1/2 teaspoon seasoned salt
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 2 cups small curd cottage cheese
• 4 cups shredded mozzarella cheese

DIRECTIONS

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

Carolyn's King Ranch Chicken Casserole

3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
1-2 cups cheddar cheese
1 bag of Doritos

Crush Doritos and line the bottom of a pan with the chips. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly. 

Casi's Meatloaf

I don't have an exact recipe for my meatloaf because it generally depends on what's in the cupboard; however, it is a family favorite :-)

1 lb. ground turkey

1 lb. reduced fat ground sirloin

1 packet McCormick meatloaf seasoning

10 splashes Worcestershire sauce

2 eggs

1/2 cup bread crumbs or 1/2 sleeve crushed Saltine crackers (you can use both if you're feeling sassy)

1/3 cup ketchup 

1/2 bell pepper, choppped

1 handful shredded carrots

1/2 medium onion, chopped

Combine all ingredients in a bowl and mix thoroughly. Place in baking dish (I do two versions - one with bell pepper and onion, the other without for Tay) and cover the top with a thin layer of ketchup before placing in the oven for 45 minutes to 1 hour at 350 degrees.

Candy Brownies

1 family size box of brownie mix (make with 3 eggs instead of 2)

Spray 9x13 pan with Pam. Pour in half the brownie batter. Cover with chopped pecans, walnuts or peanuts, if desired. Cover nuts with miniature Twix candy bars. Just line them up until the entire surface is covered. 

Pour the rest of the brownie batter on top of the Twix and bake at 350 degrees for about 35 minutes. (DO NOT over bake). Let cool and cut into squares.

Frosting:

1/2 bag of semi-sweet chocolate chips

2 tablespoons of Light Karo Corn Syrup

1/2 cup heavy cream

Pour the chocolate chips into a bowl. Add in the corn syrup and coat the chips well. Pour the heavy cream into a microwave safe bowl. Heat it to almost boiling but be careful not to over boil. (Heat about 30 seconds and check it. Keep heating until it is hot.)

Pour the cream over the chips and let sit for about 1 minute before stirring. You should be able to easily stir at this point. Stir well; the frosting should be shiny and glossy. Pour over the brownies and refrigerate until ready to cut.

**For mint brownies, substitute Andes Mint Baking Chips for Twix bars and add 1/4 tsp. of mint extract to the frosting as the last step.

Sloppy Joe Casserole

INGREDIENTS

1	lb. lean ground beef
1/2	cup sliced green onions
1	(15.5-oz.) can sloppy joe sandwich sauce
1	(11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, undrained
1	(6-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits

DIRECTIONS

1.	Heat oven to 375°F. In large skillet, brown ground beef with onions; drain. Stir in sandwich sauce and corn. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally.
2.	Spoon mixture into ungreased 1 to 1 1/2-quart casserole. Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture with sides of biscuits touching.
3.	Bake at 375°F. for 15 to 20 minutes or until biscuits are deep golden brown.

Cheddar Cheese Grits Casserole

Ingredients

• 4  cups  milk
• 1/4  cup  butter
• 1  cup  uncooked quick-cooking grits
• 1  large egg, lightly beaten
• 1  teaspoon  salt
• 1/2  teaspoon  pepper
• 2  cups  (8 ounces) shredded sharp Cheddar cheese
• 1/4  cup  grated Parmesan cheese
• Garnish: parsley sprigs

Preparation

Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.

Stir in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with grated Parmesan cheese.

Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately. Garnish, if desired.

Cajun Shrimp Casserole Recipe

Ingredients

• 2  pounds  unpeeled, large fresh shrimp
• 1/4  cup  butter
• 1  small red onion, chopped*
• 1/2  cup  chopped red bell pepper*
• 1/2  cup  chopped yellow bell pepper*
• 1/2  cup  chopped green bell pepper*
• 4  garlic cloves, minced
• 2  cups  fresh or frozen sliced okra
• 1  tablespoon  lemon juice
• 1 1/2  teaspoons  salt
• 1  (10 3/4-ounce) can cream of shrimp soup**
• 1/2  cup  dry white wine
• 1  tablespoon  soy sauce
• 1/2  teaspoon  cayenne pepper
• 3  cups  cooked long-grain rice
• 1/4  cup  grated Parmesan cheese
• Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs

Preparation

Peel shrimp; devein, if desired.

Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in okra, lemon juice, and salt; sauté 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.

Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.

*1 (10-ounce) package frozen onions and peppers may be substituted for fresh onion and bell peppers.

**1 (10 3/4-ounce) can cream of mushroom soup may be substituted for cream of shrimp soup.

Note: Unbaked casserole may be made one day in advance. Cover and refrigerate. Let stand at room temperature 30 minutes before baking as directed. To freeze unbaked casserole, prepare as directed, omitting Parmesan cheese. Cover tightly, and freeze. Let stand at room temperature 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; sprinkle evenly with Parmesan cheese, and bake 10 more minutes or until cheese is lightly browned.

Cheesy Broccoli and Rice Chicken

• 2 c. cooked whole grain rice (Tip:  cook your rice in chicken broth or with some ham juice for extra flavor.  I used a little ham juice and water.)
• 2 cups cooked, diced chicken
• 2 cups chopped fresh or frozen broccoli
• 1 c. cream of mushroom soup (1 can would work fine, too)
• 1 c. shredded sharp cheddar cheese
• 1 1/4 c. milk
• 1 tsp. salt
• 1/2 tsp. pepper

Mix together in a large bowl.  Pour in a 8×11 or 9×13 pan.  Bake at 350° for 20-30 minutes or until heated through and bubbly.

Corn Relish

1. 1 (16-ounce) package frozen niblet corn, thawed
2. 2 jalapeños, seeded and minced
3. 3 tablespoons minced green onion
4. 2 tablespoons minced fresh cilantro
5. 1 teaspoon lime zest
6. 3 teaspoons fresh lime juice
7. 1 teaspoon olive oil

Combine; cover; chill; eat.

Roast Chicken and Vegetables

cut into two inch pieces (I used uncut, whole baby carrots)
1 or 2 cloves of garlic, minced
fresh rosemary
olive oil
salt and pepper
2 onions
1 whole chicken

Directions:

Preheat oven to 450 degrees, with racks set in middle and lower thirds. On a large rimmed baking sheet, toss potatoes, carrots, garlic, and a few sprigs of rosemary with 2 tablespoons oil. Season with salt and pepper. Set aside.

In an ovenproof skillet, toss onions with remaining tablespoon oil. Place chicken, breast side up, on top of onions. Season cavity and exterior of chicken with salt and pepper; stuff with a few sprigs of rosemary. Scatter remaining rosemary over chicken and onions. Using kitchen twine, tie legs together; tuck wing tips under bird.

Roast chicken on middle rack and vegetables on lower rack, occasionally brushing chicken with pan juices and tossing vegetables, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 50 to 60 minutes.

Let chicken rest 10 minutes; carve, and serve with vegetables and pan juices. I decided to make a gravy, so I added about 2/3 cup of chicken stock and about 1-2 tablespoons of flour to the pan juices to make a thicker gravy.