Chili

Chili
Ingredients:
2lb ground beef
46 oz tomato juice
29 oz tomato sauce
15 oz can kidney bean (drained/rinsed)
15 oz pinto beans (drained/rinsed)
1 -1/2 cup chopped onion
1/4 cup chopped bell pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon salt
1-1/2 teaspoon cumin
1/4 cup chili powder

Directions:
Brown beef and drain. Add beef and all ingredients in crock pot. Cook on high 4-6 hours or low 8-10 hours. (or you can just throw it all in a large pot and cook that way)

Sausage Dip

I love me some sausage dip. Great for parties or football games.

Ingredients
1 lb sausage
1 package cream cheese
1 can Rotel

Directions
Brown sausage. Drain. Add cream cheese and stir until melted. Add can of Rotel and cook until hot. Serve with chips or crackers.


Isn't that easy?

Granny's Mac and Cheese

This is a great recipe for macaroni and cheese. It is one that my granny has been making forever.

Ingredients
1 box elbow macaroni
1 block of sharp cheddar cheese (1 lb)- I use velvetta block.
1 can diced tomatoes
1 stick butter/margarine - I only use 1/2 stick
Directions
Make noodles according to the box. Drain and mix in butter and cheese until melted. Add can of tomatoes. Stir and eat.

Easy-peasy..... and yummy. I'll be making some for our Labor Day party.

Chocolate Eclair Cake

Back to another sweet....because that is what I love. Mmmmmm....I could seriously forfeit all meals and just eat sweets all day, every day! This one is easy and so yummy and I haven't met a person who doesn't LOVE it.


Chocolate Eclair Cake



Ingredients

2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package graham crackers
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract



Directions
In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.

In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.

Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.

To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.

Pour sauce over graham cracker layer and refrigerate until set; serve.





Y'all are going to love this one. It is seriously yummy!!

Lasagna

This is one of the best Lasagna's  I have ever made and I have tried quite a few. This one is a little more work but way worth it.

Ingredients


1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
 2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
 2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Peppered Shrimp Alfredo

OMG this was good. Really, really good. I have never tried it before but decided to give it a shot last night. We will definitely be trying this one again and again and again. Yum.

Ingredients


12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.

Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Best Ever Meatloaf

Ok so this one is one of Jesse's favorite. Meatloaf. And before you go gagging about how horrible meatloaf is.....you should try this recipe. I am not a big fan of meatloaf, but I can scarf down some of this. The kids love it too. It is one of those dinners that you always have the ingredients on hand- so easy to fix in a pinch.




Best Ever Meatloaf

Ingredients
2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water

Directions
Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf. Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.

Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.

Let me know what ya think.