1 Baked Pie Crust , cooled
1 Large Box Cook and Serve Vanilla Pudding, made up
3 Ripe Bananas
1 Box Frozen Whole Strawberries,sliced thick
1 Medium Bowl Cool Whip
In a pot make up the vanilla pudding according to directions and then let cool. Put a layer of the pudding on the bottom of the crust. Take and slice a banana and cover the pudding. Add another layer of pudding and cover with the sliced strawberries. Then repeat the layers. Put the cool whip on top of the pie. Keep ref. until ready to serve.
Sunday, December 5, 2010
PORK AND BEANS AND SAUSAGE
2 Large Cans Pork & Beans
4 Links of Smoked Sausage
1/2 Cup Brown Sugar
4 Tablespoons Prepared Mustard
1 Teaspoon Tobasco Sauce(optional)
Slice the sausage into small sections. Place all ings. intot he slow cooker and let this cook on low for 1 hour. Do not let it bubble. Watch and do not let this stick to the sides as there is not much liquid in it. The sausage gives the beans a great flavor.
4 Links of Smoked Sausage
1/2 Cup Brown Sugar
4 Tablespoons Prepared Mustard
1 Teaspoon Tobasco Sauce(optional)
Slice the sausage into small sections. Place all ings. intot he slow cooker and let this cook on low for 1 hour. Do not let it bubble. Watch and do not let this stick to the sides as there is not much liquid in it. The sausage gives the beans a great flavor.
CHILI POTATO DISH
2 Lbs. Ground Chuck
1(16)oz. Can Rotel Tomatoes
1(16)oz. Can Potates, diced
1(16)oz. Can Chili Beans
1(8oz). Can Mushrooms, diced
1 (16)oz. Can Whole Kernal Corn
2 Medium Onions, chopped
Cook meat until done and drain. Put the meat in a large pot like for chili and add all the other ings. Cook until the onions are clear. Do not let scorch. Serve with mexican cornbread.
1(16)oz. Can Rotel Tomatoes
1(16)oz. Can Potates, diced
1(16)oz. Can Chili Beans
1(8oz). Can Mushrooms, diced
1 (16)oz. Can Whole Kernal Corn
2 Medium Onions, chopped
Cook meat until done and drain. Put the meat in a large pot like for chili and add all the other ings. Cook until the onions are clear. Do not let scorch. Serve with mexican cornbread.
HAMBURGER POTATO SOUP CASSEROLE
2 Lbs. Ground Chuck
1(10)oz. Can Cream of Potato Soup
1(2)lb. Bag Frozen Hash Browns
1(18) Can Mixed Vegs.
1 Soup Can of Milk
1(10)oz. Can Cream of Onion Soup
Salt and Pepper to taste
Preheat the oven to 350. Brown the ground beef and drain. In a large bowl mix all the ings. together. Put in a 13 x 9 sprayed pan or a casserole dish. Bake for 1 hour. Can add some crushed pepper or garlic to it also if you like it hot.
1(10)oz. Can Cream of Potato Soup
1(2)lb. Bag Frozen Hash Browns
1(18) Can Mixed Vegs.
1 Soup Can of Milk
1(10)oz. Can Cream of Onion Soup
Salt and Pepper to taste
Preheat the oven to 350. Brown the ground beef and drain. In a large bowl mix all the ings. together. Put in a 13 x 9 sprayed pan or a casserole dish. Bake for 1 hour. Can add some crushed pepper or garlic to it also if you like it hot.
SAUSAGE AND CORN CASSEROLE
1 Lb. Sausage
3 Beaten Eggs
11/4 Cup Milk
2 Cans Cream Style Corn
11/2 Cups Saltine Cracker, crushed
3 Tablespoons Grated Onion
Salt and Pepper to taste
Ketchup for top
In a large bowl beat the eggs. Then add the corn, onion and crackers, salt and pepper. Add sausage and stir untill combined good. Place in a sprayed 8 x 8 casserole dish. Cover the top with ketchup and bake on 350 for 1 hour. Cut into squares and serve.
3 Beaten Eggs
11/4 Cup Milk
2 Cans Cream Style Corn
11/2 Cups Saltine Cracker, crushed
3 Tablespoons Grated Onion
Salt and Pepper to taste
Ketchup for top
In a large bowl beat the eggs. Then add the corn, onion and crackers, salt and pepper. Add sausage and stir untill combined good. Place in a sprayed 8 x 8 casserole dish. Cover the top with ketchup and bake on 350 for 1 hour. Cut into squares and serve.
Tuesday, November 30, 2010
BBQ BISCUIT CUPS
1Lb. Ground Chuck
1/2 Cup BBQ Sauce
1 Tablespoon Minced Onion or 1/4 Cup Chopped Onion
2 Tablespoons Brown Sugar
1 Can Flaky Biscuits(10 Count)
3 Oz. Cheddar Cheese, shredded
Spray 10 muffin cups. Brown ground chuck and drain then stir in the onion and bbq sauce and the brown sugar. Let cook for 2 minutes to blend flavors. Seprate the biscuits and press one in each muffin cup. Press down on the bottom and up the sides. Spoon 1/4 cup meat mixture into each cup and then sprinkle the cheese on top. Bake 10 minutes or until the edges of the biscuits are brown. Cool 1 minute. Remove from pan and serve warm.
1/2 Cup BBQ Sauce
1 Tablespoon Minced Onion or 1/4 Cup Chopped Onion
2 Tablespoons Brown Sugar
1 Can Flaky Biscuits(10 Count)
3 Oz. Cheddar Cheese, shredded
Spray 10 muffin cups. Brown ground chuck and drain then stir in the onion and bbq sauce and the brown sugar. Let cook for 2 minutes to blend flavors. Seprate the biscuits and press one in each muffin cup. Press down on the bottom and up the sides. Spoon 1/4 cup meat mixture into each cup and then sprinkle the cheese on top. Bake 10 minutes or until the edges of the biscuits are brown. Cool 1 minute. Remove from pan and serve warm.
MIXED VEG.CHEESE CASSEROLE
1(16) Oz. Bag of Mixed Veggies, thawed
1 Can Cream of Mushroom Soup
1 Cup Swiss Cheese, shredded
1 Cup Sour Cream
1(6)oz. Can French-Fried Onions
Salt and Pepper to taste
Set aside 1/4 cup of the cheese and 1/4 cup of the onions. Combine the vegs, soup, 3/4 cup of cheese, sour cream and remaining onion in a medium bowl. Pour into a sprayed 2 quart casserole dish. Bake for 30 minutes on 350 and then sprinkle on the rest of the onion and cheese and let bake until cheese melts.
1 Can Cream of Mushroom Soup
1 Cup Swiss Cheese, shredded
1 Cup Sour Cream
1(6)oz. Can French-Fried Onions
Salt and Pepper to taste
Set aside 1/4 cup of the cheese and 1/4 cup of the onions. Combine the vegs, soup, 3/4 cup of cheese, sour cream and remaining onion in a medium bowl. Pour into a sprayed 2 quart casserole dish. Bake for 30 minutes on 350 and then sprinkle on the rest of the onion and cheese and let bake until cheese melts.
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