Yummy Eats

Got this recipe from my mother in-law, her whole family loves it and so do I! Ingredients: 1 package (10 oz) large marshmallows 1/4 cup butter 1/4 cup peanut butter 5 1/2 cups crisp rice cereal 1 1/3 cups semisweet chocolate chips 3/4 cup butterscotch chips Directions: 1) Line a baking pan with parchment paper; grease and set aside 2) In microwave safe bowl, combine marshmallows, butter and PB. Microwave on high for 2 min; stir until well blended. 3) Stir in cereal until well counted. Spread into prepared pan in a rectangle shape. Use a spatula (or fingers) sprayed with pam. 4) In another microwave safe bowl, combine chocolate chips and butterscotch chips. Microwave on high for 2 minutes. Stir and spread over cereal mixture. 5) Roll up jelly style. Place seam side down. Refrigerate for 1 hour

This recipe is from my favorite, Pioneer Woman. The full recipe is in her cookbook. I made a half-ish recipe and put it in a 13x9 pan. Could also fit in a 9x9. Ingredients : 1 lb ground beef 1/2 pack cream cheese 1 cup cheddar cheese 2 cans pinto beans, drained 1 onion 1 can red enchilada sauce Chopped jalapeños, optional Chips, for serving Directions : 1. Brown the ground beef and add onion. Drain, set aside 2. Drain the pinto beans and then add to dish, mash half of beans 3. Add the jalapeños, enchilada sauce, meat/onion mixture and stir. 4. Top with cubed cream cheese and cheddar cheese. (Let the cream cheese melt a little from the warm meat). 5. Cook at 350 for 20-30 min until cheese is melted. Serve with chips :)

I love my chicken wild rice recipe but sometimes I like to switch up my veggies. I tried the recipe with mushrooms and cabbage instead of the carrots and celery and it was delicious! Ingredients: 3/4 cup uncooked wild rice (I used Lundberg) 1/2 head cabbage, chopped finely 1 cup onions (1 small) 8 oz chopped mushrooms 7 Tbs butter, divided 2 cloves garlic 4 1/2 cups chicken broth 1/4 tsp sage salt and peper 1 lb chicken, diced 1/2 cup flour 1 1/2 cups milk 1/2 cup heavy cream Directions 1) Prepare rice according to package 2) Halfway thrugh the rice cooking, start sauting the vegtables with 1 tbs butter until tender. Add some EVOO if necessary. Add in garlic and cook for another minute. 3) Add in chicken broth, sage, salt and pepper to taste  4) Increase heat to medium high and add chicken.  5) Meanwhile, melt remaining butter (6 TBS) in a small saucepan and then add flour and cook for 1-2 minutes, whisking constantly. slowly add milk, and cook until mixture thickens. (...

Recipe from Karen Yoder - delish! Ingredients: 3 Tbsp oil 1.5 lb of cubed beef for stew  5 diced celery stalks,  2 large onions, diced 3/4 lb mushrooms 3 quarts of water 3/4 cup medium barley 2 tsp salt 1 tsp oregano 1/2 tsp pepper 2 beef flavor bouillon cubes 1 bunch broccoli, diced small 1/2 cup small pasta Directions: 1. In dutch oven, beef beef in oil until brown, remove to a plate 2. In drippings cook onion, celery and mushrooms 3. Return beef and add water and next 5 ingredients; bring to a boil stirring to loosen brown bits. Reduce heat to low and simmer for 1 1/2 hours until beef and barley are tender. Stir occasionally.  4. Cut up beef and return to pot if necessary  5. Add broccoli and pasta, bring to a boil, cover and simmer on low for 10-15 minutes until both are tender. Makes about 16 cups or 10 main dish servings 290 cal per serving

Ingredients: 1 can Broccoli Cheese Soup 2/3 cup milk 1 lb. Chicken 2 Cups Broccoli florets salt and pepper to tase Rice  Directions: 1. Cook chicken on both sides. 2. Add soup, milk and broccoli to pan 3. Let cook for another 5-7 minutes until broccoli and chicken are cooked. 4. Serve over rice. Adapted from this Campbell's  recipe

Adapted from Cracker Barrel Hashbrown Casserole Ingredients: 1 package (about 30 ounces) frozen  hash brown potatoes 1-2 cups shredded Cheddar cheese  8 ounces sour cream 1/2 cup melted butter 1 can Cream of Mushroom  Soup Salt and pepper to taste Directions: Set the oven to 350°F. Spray a  baking dish with cooking spray. Stir all the ingredients together and place in baking dish. Bake for 45-60 minutes.

Ingredients 8   eggs 1/2   cup   milk salt and pepper to taste Sausage, cooked and crumbled 2   cups   shredded cheddar cheese 1   package frozen mini tater tots Directions Set oven to 350 degrees and grease a 9X13-inch baking pan. In a medium bowl, whisk together sausage, eggs, milk, salt, pepper. Stir 1/2 of cheese into egg mixture. Pour egg mixture into baking pan. Place tater tots evenly on top. Season lightly with salt and pepper. Bake for 40 minutes. Sprinkle rest of cheese on top. Place back in oven for 5 minutes.