Texas Caviar

I ran across this recipe years ago when I was working at the Eitzen Agency and took it often to the office.  This past weekend I made it again for the first time in years.  It was a big hit at the family cookout.  I got it from the Centennial Cookbook (St. Anthony's Church in Okeene- Linda Simmons recipe) and I changed it up a little. 

1 can black beans (drained & rinsed)
1 can black-eyed peas (drained)
2 cans shoe peg (or white) corn (drained)
3 chopped green onions
1 medium chopped white onion
1 can of rotel (drained)
1 can of diced tomatoes (drained)
1/4 cup green pepper chopped
2 cloves minced garlic
1 tsp. salt
1 tsp. pepper
1 cup Zesty Italian Dressing

Add all ingredients together and refrigerate.  Great served with tortilla chips. 

Green and Red Sauce Enchiladas

The other evening I was trying to figure out something to make for supper.  I was hungry for something Mexican so I started looking for recipes but didn't have all the ingredients for any of the recipes I found.  So, I decided to make up my own recipe with the ingredients I did have on hand.  It ended up being a big hit with the family.  I will be making these again really soon. I preferred the green sauce ones because they weren't as spicy and I liked the taste better too.  But, Brad loved the red sauce ones because of the extra spice. 

 

1 pound ground beef

1 small onion chopped

1 pkg. Taco Seasoning

1 can cream of mushroom soup

1 small can chopped green chilies

1 can green enchilada sauce

1 can red enchilada sauce

Flour Tortillas (could use corn)

Shredded Cheese

 

Brown the ground beef.  Add chopped onion.  Cook and drain fat off meat.  Add taco seasoning, cream of mushroom and green chilies.  Put a large spoon of meat mixture into a tortilla.  Sprinkle with cheese and roll up.  Place in 9x13 pan.  When you have the pan full of rolled enchiladas, then pour a can of green sauce over one half of the pan and red sauce over the other half.  Sprinkle with some more cheese and put in oven on 350 for 25-30 minutes.  Enjoy!

No Yeast Mini Cinnamon Rolls

I don’t touch recipes with yeast in them!  I’ve had very bad results anytime I have!  I leave those recipes for my brother David. :)  Recently I found a recipe for mini cinnamon rolls that doesn’t call for yeast.  I was so excited!  I’ve made these like a 100 times already because my family LOVES them and they only take about 5 minutes to make. 

• 1 tube of crescent rolls
• 3 T. Butter
• 1/4 cup sugar
• cinnamon
• 1 Cup Powdered Sugar
• 1/4 tsp. Vanilla
• 2 T. Milk

Roll crescent rolls out in big rectangle.  Brush on melted butter.  Sprinkle sugar and cinnamon on top.  Roll up and slice into 1/2 inch pieces.  Place each round piece in small round pan up against each other.  Bake on 350 for about 15 minutes or until browned.  Mix powdered sugar, milk and vanilla together and spread on top of hot cinnamon rolls.  Enjoy!

Ham and Egg Cups

If you want a fast and easy meal for your family…then you will want to try this!  Our family loves these for breakfast or for supper. 

• 12 eggs

• 12 slices of ham

• shredded cheese

• salt and pepper to taste

Put a slice of ham in each muffin space. Crack egg and put egg on top of the slice of ham. Salt and pepper to taste and then sprinkle shredded cheese on top. Put in the oven on 350 for about 30 minutes (or until the egg is cooked). Enjoy!

Chicken and Dumplings (or Ducklings)

My boys aren't big chicken eaters; however, they loved this chicken dish.  It's so easy and if you already have the chicken cooked it's a fast recipe too.  Since I've made this Hunter has asked numerous times "Mommy, can we please have some more of those chicken and ducklings"?  :)

Ingredients

2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

Sloppy Joe Casserole

I recently found this recipe online.  I tried it and it was a big success with my family.  It's very yummy, kid friendly and easy! 

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

1 can (15 oz) tomato sauce

1 tablespoon packed brown sugar

2 teaspoons Worcestershire sauce

1 teaspoon yellow mustard

1 pouch (6.5 oz) Betty Crocker® golden corn muffin and bread mix

1/3 cup milk

2 tablespoons vegetable oil

1 egg

1 cup shredded Cheddar cheese (4 oz)

Heat oven to 350°F in 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. Stir in tomato sauce, brown sugar, Worcestershire sauce and mustard. Cook 2 to 3 minutes, stirring frequently, until boiling; keep warm.

In small bowl, stir corn bread mix, milk, oil and egg just until moistened (batter will be lumpy).

Spoon hot beef mixture into 8-inch square (2-quart) glass baking dish. Sprinkle with 3/4 cup of the cheese. Spoon corn bread batter evenly over top.

Bake 25 to 35 minutes or until toothpick inserted in center of topping comes out clean. Sprinkle remaining 1/4 cup cheese over hot casserole.

Heavenly Pumpkin Cake

I recently saw this recipe on pinterest and tried it the other day.  YUM YUM!  It's heavenly and my boys LOVED it!  I love it because it has only a few ingredients and only takes a few minutes to make. 

1 box yellow cake mix

1 small can pumpkin puree

1 - 14 oz. can sweetened condensed milk

1 - 8 oz. tub cool whip

1/2 bag Heath Bits

Caramel Sundae Sauce

Instructions:  Pour batter into a well greased 9x13 baking dish. Bake at 350º according to the directions for a 9x13 cake on the cake mix box.

Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.

Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.

Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Notes: DO NOT USE PUMPKIN PIE FILLING. YOU MUST USE PUMPKIN PUREE IF YOU WANT THE CAKE TO BAKE CORRECTLY. The cake mix + pumpkin puree version of pumpkin cake may not be for everyone. I like it just fine, especially when it's soaked in SCM and caramel. But if you're not sure about it, feel free to substitute your own pumpkin cake recipe as the cake base. DO NOT mix together the pumpkin, cake mix, and the other ingredients on the back of the cake mix box!!!! ONLY mix the cake mix and the pumpkin puree. You must let the sweetened condensed milk soak in all the way. Letting it sit overnight will yield best results. Use the bottom of a wooden mixing spoon to poke the holes in the cake-- it's just the right size.