Great Pumpkin Dessert

Great Pumpkin Dessert
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.  In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.  Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

German Potato Salad

German Potato Salad
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.  Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.  Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Steak Fajita Soup

Steak Fajita Soup
4 cups beef stock
1 (15 ounce) can seasoned black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
8 ounces leftover steak strips, cut into bite-size strips
1 (6 ounce) can tomato sauce
1 small onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cup milk
 2 tablespoons ground cumin
2 tablespoons fajita seasoning
1 tablespoon minced garlic
1 tablespoon lime juice
1/4 teaspoon red pepper flakes
1/2 cup long-grain white rice (optional)
1 (8 ounce) package shredded Monterey Jack cheese
1 avocado - peeled, pitted, and sliced (optional)
1 cup tortilla chips (optional)
Combine beef stock, black beans, tomatoes, steak, tomato sauce, onion, green bell pepper, red bell pepper, milk, cumin, fajita seasoning, garlic, lime juice, and red pepper flakes in a large pot over medium heat. Cover pot and simmer for 30 minutes. Add rice and cook until rice is tender, about 30 minutes.  Garnish soup with Monterey Jack cheese, avocado, and tortilla chips.

Chicken Taco Soup

Chicken Taco Soup
2 boneless chicken breasts or 3 cups cooked, chopped chicken
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can rotel tomatoes, undrained
1 packet Ranch dressing mix
1 packet Taco seasoning
1 cup frozen corn or 1 can corn, drained
5 cups chicken broth
sour cream
cheese
Fritos
cilantro
Slow Cooker:
Place uncooked boneless chicken breasts in slow cooker. Top with beans, tomatoes, corn, Ranch mix, taco seasoning and chicken broth. Cook on low for 8-9 hours.  Serve with Fritos, cheese and a dollop of sour cream.
Stove Top:
In a Dutch Oven, combine cooked chicken beans, tomatoes, corn, Ranch mix, taco seasoning and chicken broth. Bring to a boil. Reduce heat and simmer for 20 to 30 minutes.  Serve with Fritos, cheese and a dollop of sour cream.

Salsa Verde Chicken

Salsa Verde Chicken
4 boneless, skinless chicken breasts
1 (16oz) jar salsa verde (We like to use Herdez or Trader Joes)
1 1/2 c. Monterey jack cheese, shredded (or to taste)
1/3 - 1/2 c. chopped cilantro (optional)
Spray Crock Pot with cooking spray. Place chicken breasts evenly over the bottom of the crock pot and cover evenly with salsa verde.  Cook on high for 2-3 hours or on low for 4-5 hours or until cooked through. About 30 minutes to an hour before serving, sprinkle cheese evenly over chicken. Remove individual chicken breasts from Crock Pot, sprinkle with cilantro (optional) and serve!

Sausage & Cheese Bread

Sausage & Cheese Bread
1 lb. pork sausage
1/4 cup chopped onion
1/4 cup Parmesan cheese
1/2 cup grated cheddar cheese
1 egg
1/2 teaspoon Texas Pete hot sauce
1 1/2 teaspoon salt
Dash of red pepper flakes
2 cups baking mix - Bisquick
2/3 cup milk
1/4 cup mayonnaise
Preheat oven to 350 degrees. Coat a 9x5 inch loaf pan with cooking spray. Crumble sausage into a large skillet and cook along with onion until brown.  Drain on paper towels and cool.
In a large bowl, combine egg, cheeses, hot sauce, salt and pepper.  Mix well. Add baking mix, milk,  and mayonnaise.  Stir.  To the mixture, add sausage & onions.  Mix until just blended.
Pour into loaf pan and bake for 45 to 50 minutes.  Let rest in pan for 10 minutes.  Turn out to plate to serve.

Stuffed Chili Relleno Casserole

Stuffed Chili Relleno Casserole
2-3 lbs. cooked and drained ground beef, turkey or pulled chicken
(seasoned with salt, pepper and garlic pepper)
2 cups Monterey Jack cheese (or Pepper Jack)
2 cups Sharp Cheddar cheese
8-10 roasted, seeded green chili’s (or 5 small cans of whole chili’s apprx.)
3 eggs
1/2 cup heavy cream
1 small can of tomato paste
Pre-heat oven to 350 degrees. Place about half of the meat in the bottom of the pan. Top with a layer of green chili’s, then a layer of 1/3 of the cheese. Repeat the layers saving some cheese to top with. Mix egg, heavy cream, and tomato paste together. Pour on the top of the layers. Sprinkle remaining cheese on the top and cover with foil.  Bake for 30 minutes. The remove foil and bake another 15 minutes until the cheese is nicely browned.