Slow Cooker Tamale Pie

1 lb. ground beef

1 tsp. ground cumin

1/2 tsp. salt

1/2 tsp. chili powder

1/4 tsp. pepper

1 can (15 oz) black beans, rinsed and drained

1 can (14.5 oz) Rotel

1 can (11 oz) whole kernel corn, drained

1 can (10 oz) enchilada sauce

2 green onions, chopped

1 pkg. corn bread/muffin mix

2 eggs

1 cup shredded Mexican blend cheese

Sour cream, cilantro (optional)

In large skillet, cook beef over medium heat until no longer pink; drain. Stir in cumin, sat, chili powder and pepper. Transfer to a slow cooker. Stir in the beans, tomatoes, corn, enchilada sauce, and onions. Cover and cook on low for 6-8 hours or until heated through.

In small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.

Sprinkle with cheese; cover and let stand 5 minutes. Serve with sour cream and cilantro if desired.

Cheesecake Brownies

1 pkg. fudge brownie mix (13x9 size)

2 pkg. (3 oz. each) cream cheese, softened

1/2 c. sugar

2 Tbsp. all-purpose flour

1 tsp. vanilla extract

2 eggs, lightly beaten

1 can (16 oz.) chocolate frosting

Prepare brownie mix batter according to directions. Spread 2 cups into a greased 13x9 in. baking dish; set aside.

In a small bowl, beat the cream cheese, butter, sugar, flour, and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.

Bake at 350 degrees for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies.

Pasta with Tomato Cream Sauce

2 T. butter

2 T. olive oil

1 medium onion, finely diced

4 cloves garlic, minced

2 cans tomato sauce

salt, pepper and sugar to taste

1 c. heavy cream

grated parmesan or romano cheese, to taste

fresh basil

1 - 1.5 pounds of fettuccine noodles

*Warning* This makes A LOT of pasta and sauce

Heat butter and olive oil over medium heat. Add onion and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper and sugar to taste. Stir and cook over low heat for 25-30 minutes, stirring occasionally.

Cook pasta according to directions. Drain. Remove sauce from heat and stir in cream. Add cheese to taste. Stir in pasta and basil. Serve immediately. (Can thin sauce with water if needed).

THANK YOU PIONEER WOMAN! (*note - mine definitely didn't look that nice)

Chicken Ranch Tacos

1 box taco shells

3 cups cooked chicken

1 pkg. taco seasoning

1/2 c. ranch dressing

1 1/2 c. shredded lettuce

1 medium chopped tomato

1 c. shredded cheddar cheese

1/4 c. sliced green onions

Heat taco shells as directed. Meanwhile, mix chicken with taco seasoning to coat. Stir in ranch dressing. Spoon chicken mixture into taco shells. Top with lettuce, tomatoes, cheese and onions. Drizzle with additional dressing.

Creamy Italian Chicken

* 4 boneless skinless chicken breast halves
* 1 envelope italian salad dressing mix
* 1/4 cup water
* 1 package (8oz) cream cheese, softened
* 1 can condensed cream of chicken soup, undiluted
* 1 can (4 oz) mushroom stems and peices, drained
* hot cooked rice or noodles

Place chicken in slowcooker. Combine salad dressing mix and water; pour over chicken. cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup unitl blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles.

Chocolate Chip Cheesecake Bars

8 oz. cream cheese, softened

1/2 c. sugar

1 egg

1 roll Pillsbury refrigerated chocolate chip cookie dough

Heat oven to 350 degrees. In small bowl, beat cream cheese, sugar and egg until smooth. In ungreased 8 or 9 inch square pan, break up half the cookie dough. With floured fingers, press the dough evenly on bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture. Bake 35-40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Slice and serve. Store in the refrigerator.

Nancy's Taco Dip

2 - 8 oz. cream cheese

1/2 c. mayonaise

garlic powder

8 oz. shredded mozzarella cheese

Diced green peppers

Diced onions

Diced tomatoes

2 bottles taco sauce

8 oz. shredded cheddar cheese

Mix cream cheese, mayonnaise and a sprinkle of garlic powder. Spread on a plate. Add toppings (mozzarella cheese, cheddar cheese, peppers, onions, tomatoes) and drizzle taco sauce on top.

Spinach Artichoke Dip

1 can artichoke hearts, drained and chopped

1 (10 oz) pkg. frozen spinach, thawed and drained

3/4 c. grated parmesan cheese

3/4 c. mayonaise

1/2. c. shredded mozzarella cheese

1/2. tsp. garlic powder

Preheat oven to 350 degrees. Mix all ingredients together. Spoon into 9 inch pie plate or quiche dish. Bake for 20 minutes.

Mexican Bean Dip

1 can Frito Lay Bean dip or refried beans

8 oz. sour cream

8 oz. cream cheese

1 package taco seasoning

1 package colby jack cheese

Mix everything together except colby jack cheese. Top with cheese. Bake for 10 minutes or until the cheese melts.

Baked Brie

1 medium size brie cheese

1 pkg. crescent rolls

honey, fruit (pear or apples)

walnuts

Use a pie tin or pie plate. Put some dough on bottom of plate. Drizzle honey on dough. Add brie on dough. Cover brie with remaining dough, encasing the brie. Drizzle honey on top. Decorate top with nuts and fruit. Bake at 350 degrees for 11-13 minutes or until golden brown.

Chicken Spaghetti

1 pkg. spaghetti noodles

3 c. cooked chicken

1 c. chicken broth

1 can cream of chicken soup

1 can Rotel

shredded cheese

Cook noodles. Mix cooked noodles, cooked chicken, chicken broth, Rotel and cream of chicken soup. Place in casserole dish. Sprinkle shredded cheese over the top. Cook at 350 degrees until cheese is melted and bubbling.

Chicken and Dumplings Slow Cooker

4 skinless, boneless chicken breasts

2-3 carrots, sliced

2-3 celery stalks, sliced

1 onion, diced

1 can chicken broth

1 can cream of chicken soup

1 tsp. salt

1 tsp. garlic powder

1/4 tsp. pepper

paprika

2 pkgs. refrigerated biscuit dough, torn into pieces

Place chicken, vegetables and seasonings in crock pot and fill with enough water to cover. Cover with lid and cook on low 5-6 hours. About 30 minutes before serving, place the torn biscuit dough into the crock pot. Cook until the dough is no longer raw in the center.

Oriental Slaw

1 bag any type of slaw (broccoli slaw)

1/2 cup silvered almonds

1/2 cup sunflower seeds

1 bunch green onions, chopped

2 pkgs. beef ramen noodles, crushed

1/2 cup apple cider vinegar

1/2 cup canola oil

1/2 cup sugar

Put slaw, almonds, sunflower seeds and green onions in large bowl. In a separate bowl, mix vinegar, oil, sugar, and the beef season packets from the Ramen noodles. Just prior to serving, pour dressing over the top of the slaw mixture and then stir in Ramen noodles.

Slow Cooker Buffalo Chicken Sandwiches

4 frozen skinless, boneless chicken breast halves

1 (17.5 fluid ounce) bottle buffalo wing sauce, divided

1/2 (1 ounce) package dry ranch salad dressing mix (I use the whole package)

2 tablespoons butter

6 hoagie rolls, split lengthwise

DIRECTIONS

1. Place the frozen chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 7 to 8 hours.

2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Chicken and Dumplings Casserole

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter
1/2 cup flour
1 tsp salt
1/2 tsp pepper
4 cups chicken broth
4 cups cubed, cooked chicken
2 cups bisquick
2 tsp parsley
2/3 cup milk

Saute the onion and celery in butter until tender, add flour, salt, & pepper, stir until smooth. Add broth, bring to a boil, cook and stir 1 minute, stir in chicken. Pour into a greased 13x9x2 pan.

Make dumplings - combine bisquick, parsley and milk, stir just until moistened. Drop by tablespoonfuls onto casserole (12 dumplings).

Bake, uncovered 350 degrees 30 minutes. Cover and bake 10 more minutes or until dumplings are done.

Buffalo Chicken Wraps

8 frozen breaded chicken strips

1/4 c. ranch dressing

1 T. buffalo sauce

2 cups shredded lettuce

4 flour tortillas

1 tomato

1 cup shredded cheddar cheese

Bake chicken as directed. Meanwhile mix ranch dressing and buffalo sauce until well blended. May need to alter measurements based on your preference. Top tortillas with baked chicken, lettuce, tomatoes and cheese. Drizzle sauce on top. Roll up.

To Die For Roast

1 beef roast

1 pkg. dry ranch dressing mix

1 pkg. dry italian dressing mix

1 pkg. brown gravy mix

1/2 c. water

Put roast in crock pot. Mix all 3 packages together and sprinkle over roast. Add water around roast. Cook on low all day.

Peanut Butter S'more Bars

1 (18 oz.) roll Pillsbury refrigerated Peanut Butter Cookies

3 c. mini marshmallows

1/2 c. milk chocolate chips

3/4 tsp. oil

1 c. holiday colored M&Ms

1. Heat oven to 350 degrees. Spray 9x13 pan with non-stick spray. Spoon cookie dough in bottom of pan. With floured fingers, press dough evenly to form crust.

2. Bake at 350 degrees for 16-19 minutes

3. Remove from oven. Sprinkle with marshmallows. Return to oven and bake an additional 2-3 minutes or until marshmallows are puffy.

4. Meanwhile, in saucepan, melt chocolate chips with oil on low heat.

5. Remove from oven. Sprinkle with candy. Drizzle chocolate over warm bars. Cool 45 minutes, then cut.

Gooey Butter Cookies

1/2 c. (1 stick) butter, melted

1/4 tsp. vanilla

1 egg

1 (8 oz.) pkg. cream cheese

1 (18.25 oz) box butter-recipe yellow cake mix

Nonstick cooking spray

Powdered sugar, for dipping

Beat butter, vanilla, egg and cream cheese until light and fluffy. Mix in dry cake mix. Cover and chill for 30 minutes. Preheat oven to 350 degrees. Lightly coat cookie sheet with cooking spray. Drop dough by the teaspoonful in bowl of powdered sugar. Roll into balls. Bake for 12 minutes or until golden brown.

Gooey Butter Cake

*My Favorite!

1 pkg. butter cake or yellow cake mix

2 eggs

1 stick butter, melted

Mix and spread in a greased 9x12 cake pan

Top with:

2 eggs

1 1/2 tsp. vanilla

1 pkg. (1lb. or 3 3/4 cups) powdered sugar

1 (8 oz) pkg. cream cheese

Mix and pour over first layer

Bake at 350 degrees for 40 minutes. After 15 minutes in the oven, sprinkle with powdered sugar.

Egg and Sausage Casserole

1 lb. pork sausage

8 eggs

6 slices of bread

2 c. milk

1 c. shredded cheddar cheese

1 tsp. salt

Brown and drain sausage. Beat eggs. Cut bread into cubes. Put all ingredients into a bowl and stir. Pour into a greased 9x13 pan. Refrigerate overnight. Preheat oven to 350 degrees. Bake 40 min. or until done in the center.

Chicken Pot Pie

Crust:

1 box Pilsbury refrigerated pie crusts, softened as directed on box

Filling:

1/3 c. butter

1/3 c. chopped onion

1/3 c. flour

1/2 tsp. salt

1/4 tsp. pepper

1 3/4 c. chicken broth

1/2 c. milk

2 1/2 c. shredded chicken or turkey

2 c. frozen mixed vegetables, thawed

1. Heat oven to 425 degrees. Make pie crusts as directed on box for two-crust pie using 9 inch glass pie pan.

2. In saucepan, melt butter. Add onion, cook 2 min. stirring frequently until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust lined pan. Top with second crust, seal edge and flute. Cut slits in several places on top crust.

4. Bake 30-40 min. or until crust is golden brown. During last 15-20 min., cover crust edge with strips of foil to prevent browning. Let stand 5 min.

Corn Casserole

1 can cream corn

1 can regular corn (pour some juice out)

1 Jiffy corn bread muffin mix

1 c. sour cream

1 T. sugar

1 stick butter, melted

Mix all together. Spray pan with cooking spray. Can use 9x13 pan or casserole dish. Bake at 350 degrees for 1 hour or until golden brown.

Taco Casserole

1 lb. ground beef

1 small onion, chopped

1 (8 oz) bottle taco sauce

3/4 c. water

1 can (4 oz) diced green chilies

1 pkg. taco seasoning

1 pkg. (12) yellow taco shells, broken, divided

2 c. shredded cheddar cheese, divided

Preheat oven to 375 degrees. Grease 11x7 baking dish. Cook beef and onion until beef is browned. Drain. Stir in taco sauce, water, chilies and taco seasoning. Cook over low heat for 3 to 4 minutes. Layer half of broken shells on bottom of baking dish. Cover with half of meat mixture. Sprinkle with 1 cup cheese. Repeat with remaining ingredients. Bake for 20-25 minutes or until bubbly and cheese is melted.

Spaghetti Casserole

8 oz. spaghetti pasta

3 c. spaghetti sauce (1 jar)

1 lb. ground beef

8 oz. cottage cheese

4 oz. sour cream

2 c. shredded mozzarella cheese

Preheat oven to 350 degrees. Cook spaghetti according to package and drain. Combine spaghetti sauce and cooked beef. In a small bowl, combine cottage cheese and sour cream.

In 9x13 pan, layer bottom with cooked pasta. Spread cheese mixture on top of pasta. Top with meat mixture and sprinkle with mozzarella cheese. Bake for 40 minutes or until cheese is melted and sides are bubbling.

Grandma's Mostaccoli

1 lb. ground beef

1 medium onion

Salt, pepper and garlic

1 can Chef Boy R Dee Meat Sauce (*this is the key to this recipe!)

1 can tomato soup

Brown ground beef and onion. Pour off grease. Add spices. Add sauce and soup. Add some water. Add 1/4 cup sugar. Boil noodles (about 1/2 box). Mix with sauce. Serve with parmesan cheese.

Sloppy Joes

1-1 1/2 lb. ground beef

1 green pepper, chopped

1 onion, chopped

1 can tomato soup

1 c. ketchup

Brown ground beef. Salt. Add green pepper and onion. Simmer 15-20 minutes. Add tomato soup and 1/2 can water. Simmer 1 hour with lid on. Add ketchup. Simmer 1 hour. Serve on hamburger buns.

Chicken Poppyseed Casserole

3 cooked chicken breasts, sliced or shredded (I've also used canned chicken when in a time crunch).

1 c. sour cream

1 can cream of chicken soup

Topping:

2 c. crushed saltine or Ritz crackers

1 stick melted butter

2 T. poppy seeds

Combine chicken, sour cream, and cream of chicken soup. Spread in casserole dish. Melt butter on stove. Add crushed crackers and poppy seeds. Spread on casserole. Bake at 350 degrees for 30 minutes or until heated throughout. (Usually starts to bubble on side and top browns)

Thanks Kelly Goodwin for the delicious recipe!

Judi's Potato Casserole

1 (32 oz) bag frozen hash brown potatoes, thawed

1 can cream of chicken soup

8 oz. sour cream

1 c. shredded cheddar cheese

1/2 stick butter, melted

1/4 c. dried onion

salt and pepper to taste

Topping:

2 c. crushed corn flakes

1/4 c. melted butter

Mix together all ingredients except potatoes and topping ingredients. Fold in potatoes. Place into greased 9x13 casserole dish. Mix crushed corn flakes and butter for topping. Sprinkle over potatoes. Bake at 350 degrees for 45 minutes covered, and 15 minutes uncovered.

Caramel Apple Dip

2 (8 oz) pkg. cream cheese

1 c. brown sugar

1 t. vanilla

1 jar butterscotch caramel sauce

1/2 pkg. Heath bar bits

mini chocolate chips

Apples

Combine cream cheese, brown sugar, vanilla. Spread on a plate. Carefully drizzle butterscotch caramel on top. Sprinkle with Heat bar bits and chocolate chips. Refrigerate. Serve with apple slices.

Taco Pasta

I haven't made this one yet, but it looks good!

1 lb. ground beef

1 pkg. taco seasoning

1 can (15 oz) tomato sauce

1 pkg. (8 oz) shell pasta, cooked and drained

1 can (4 oz) green chilies

1 1/2 c. shredded cheddar cheese

In a skillet, brown beef over medium heat. Drain and add taco seasoning, tomato sauce and green chilies. Stir in pasta. Place in 9x13 pan. Top with cheese. Bake at 350 degrees for 30 minutes or until heated through.

Corn Dip

3 (11 oz) cans Mexican style corn

1 (4 oz) can diced green chiles, drained

5 green onions, chopped

1 (8 oz) container sour cream

1 jalapeno pepper, chopped

3/4 c. mayonnaise

10 oz shredded cheddar cheese

Combine all ingredients. Mix well. Cover and refrigerate until ready to serve. Serve with corn chips, crackers or hawaiian bread.

Snicker Salad

1 large box instant vanilla pudding

1 1/2 c. milk

12 oz. Cool Whip

3 large Snickers bars, finely chopped

1 apple, chopped

Mix pudding and milk with wire whisk about 2 minutes. Add Cool Whip and chopped Snickers bars. Stir together and refrigerate. Before serving, add 1 chopped apple

Ranch Cheese Ball

2 (8 oz) pkg. cream cheese

1 (1 oz) pkg. dry ranch mix

1/2 c. bacon bits

1/2 c. chopped pecans

1 box Wheat Thin crackers

Soften cream cheese on high in microwave for 45 seconds. Add dry ranch dip mix and chill in refrigerator for 1-2 hours. Mix bacon bits and pecans on a piece of wax paper. Shape cheese into ball on wax paper, and roll cheese ball into bacon bits and pecan mixture to coat. Serve with Wheat Thin crackers.