Corn Casserole

15 oz. can cream style corn
15 oz. can whole kernel corn, drained
2 eggs, beaten
1 stick butter, softened
8 oz. sour cream
8 oz. cornmeal or jiffy corn muffin mix
1 c. grated cheese, optional*

Combine all ingredients. Place in sprayed 9x13 dish. Bake at 350 degrees for 45 minutes. Do not overbake. It needs to be soft, not crispy like cornbread.

*Most recipes don't call for cheese to be added

(This recipe is also called Corn Pudding in the south)

Pilgrim Hats

fudge striped cookies
icing
mini Reese's peanut butter cups or rolos, unwrapped, or large marshmallow
M&M's
Melted chocolate

Place striped side of cookie down. Spread melted chocolate over cookie. Dip and coat marshmallow with melted chocolate or place a peanut butter cup/rolo on top of chocolate. Make a band of icing around the base of the marshmallow/candy &  lean the m&m against peanut butter cup to look like buckle of hat. Cute for kids parties or Thanksgiving treats.

First picture is with a mini reeses/rolo. Second picture is with a marshmallow.

Crockpot Chicken & Wild Rice Soup

2 boxes Rice a Roni long grain & wild rice
1 lb. boneless skinless chicken breasts
1 c. onions, chopped
1 c. celery, chopped
3/4 c. shredded carrots
4-5 cloves garlic, minced
2 bay leaves
3 cans chicken broth
2 c. water
2 T. poultry seasoning (I used 1 pkt of seasoning that came with rice too)
3 T. butter
2 T. olive oil
1/2 c. flour
2 c. milk ( or 1/2 & 1/2, for thicker soup)
salt & pepper to taste

Place liner in crockpot. Place first 10 ingredients in crockpot. Cover and cook on low for 7-8 hours. In the last 1/2 hour of cooking, remove the chicken, cool, and shred between two forks. Add the chicken back to the crockpot and stir to combine.Remove bay leaves.

 *I stopped here because I wanted a broth based soup. But if you want a creamy soup, melt the butter & oil in saucepan. Add flour and let cook for 1 minute. Whisk the mixture while adding the milk. Continue to whisk until all lumps have dissolved. Allow to thicken and become creamy. Add to crockpot. Stir to combine. Add additional milk or water to your preference if it becomes to thick. Season with salt and pepper to taste.

** soup will thicken as it sets

Billi's Broccoli Cheese Soup

4 c. water
2 boxes chopped broccoli or 1 large bag frozen florets, cooked and chopped*
4 chicken bouillon cubes
1 qt. (4 c.) half & half**
10 T. flour (2/3 c.)
2 sticks butter
1 1/2 lbs.(24 oz.) Velveeta cheese, cut into cubes

Bring water & broccoli to a boil. Add bouillon and simmer until broccoli is tender. Chop the broccoli into smaller pieces (especially if you use the florets). Place everything in a lined crockpot. Do not drain the water. Do not add more water either! In a small saucepan, melt the butter and add the flour. Add the half & half.. Stir until thickened, but not too thick. (May need to blend with mixer to break up clumps before adding to soup) Add to soup. Add cheese. Keep crockpot on "keep warm" setting so cheese and half & half won't scorch or scald. Stir several times to help the cheese melt. Leave on warm until ready to serve.(This soup should be thick, like potato soup) Very Tasty!!

* I used a 32 oz. bag and it wasn't enough (we like a lot of broccoli)
**1 c. evaporated milk may be substituted for each cup of half & half

Picture #1:
Broccoli cooking
in lined crockpot




Picture #2:
cook sauce on stove until thick, add cheese and stir until melted. Add to crockpot, stirring in completely. Turn crockpot down to "keep warm" setting until ready to serve.



 <---Picture #3--finished soup!

Billi's Tomato Basil Soup

28 oz. can petite diced tomatoes
28 oz. can tomato sauce
28 oz. can crushed tomatoes
3 T. butter
3 T. basil
1/2 pint (8 oz.) heavy whipping cream
salt & pepper to taste

Combine everything together, except the whipping cream. Bring to a boil. Add cream and simmer. Place in crockpot to keep warm until ready to serve, if desired.

Quick and Easy Taco Soup

1 can pinto beans, rinsed & drained
1 can chili magic beans, your choice, undrained
1 can seasoned black beans, unrinsed and undrained
1 can whole kernel corn. drained
2 cans Del Monte diced tomatoes with basil, oregano, & garlic, or chili style tomatoes
1 can Rotel
1 can beef broth
1 pkg. dry ranch dressing
1 pkg. taco seasoning
1-2 lbs. ground chuck, cooked, rinsed, and drained
Tortilla chips or Fritos
Sour cream, optional

Place everything in lined crockpot and cook for 4-6 hours on low. Serve with tortilla chips or Fritos and sour cream, if desired

Pizza Stuffed Pasta Shells

1 lb. lean ground beef, cooked, rinsed, and drained
1 clove of garlic, finely chopped
4 oz. pepperoni slices, cut into quarters, divided
3 c. pizza sauce, divided
21 uncooked jumbo pasta shells
2 c. shredded mozzarella cheese (8 oz.)

Heat oven to 375 degrees. Spray 13x9 dish. Saute garlic 5-7 minutes. Add in beef & half the pepperoni. Add 1 c. pizza sauce.Cook 5 minutes or until mixture is heated. Remove from heat. Cook shells as directed on box. Drain. Stuff each shell with 2 T. of beef. Place in single layer in baking dish. Cover shells with remaining pizza sauce, mozzarella cheese, and pepperoni. Bale 25 minutes until bubbly and cheese is melted. Let stand 5 minutes before serving.

Mexican Stuffed Shells

1 lb. ground beef, 80% lean
1 pkg dry taco seasoning
4 oz cream cheese, softened
14-16 large pasta shells
1 c. salsa
1 c. taco sauce (not enchilada sauce)
1 c. shredded Mexican cheese
1 c. cheddar cheese (or other cheese, I used mozzarella)
1 1/2 c. crushed tortilla chips, optional
3 green onions, chopped, optional
1 c. sour cream, optional

Preheat oven to 350 degrees. Cook ground beef and taco seasoning as directed on packet. Add cream cheese. Cover and simmer until cheese is melted. Blend well. Set aside and cool completely. Cook the pasta shells by pkg directions. Drain. Pour salsa on bottom of dish.Sprinkle crushed chips on top of salsa. Stuff each shell with the meat mixture and place shells in dish, open side up.(1st picture) Cover shells with taco sauce. (2nd picture) Cover with foil and bake 30 minutes. After 30 minutes, remove the foil and cover with shredded cheeses. Bake 10-15 more minutes uncovered.(3rd picture) Top with green onions, sour cream, and/or more salsa.

Serve with Sangria (Mark and I really enjoyed this dish)

Pumpkin Cheesecake Bars

Pumpkin Layer:
6 T. butter, melted
1 c. light brown sugar
1 t. vanilla
2 eggs
1 c. pure pumpkin, not pie filling
1 c. SR flour
1 1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
1/4 t. ginger
Cheesecake Layer:
8 oz. cream cheese, softened
2 eggs
2/3 c. powdered milk
1 t. vanilla
1/4 c. SR flour

Preheat oven to 350 degrees. Spray a 9x13 dish. Beat the first 4 pumpkin layer ingredients together until creamy. Stir in the pumpkin, and beat a few seconds. Combine the flour and spices. Slowly beat into pumpkin mixture. Pour into dish. Beat together all the cheesecake layer ingredients until smooth. Pour over the pumpkin layer and use a knife to create swirls, combining the two layers together. Bake 45-50 minutes until set. Do not overbake. Cool completely before slicing into servings.