Taco soup

by Kristin Riedel

Large bag of Fritos
1 pound velvetta cheese
1 pound hamburger
1 pint sour cream
1 15oz Ro-tel tomatoes
2 16oz pinto beans
1 15 oz chili without beans
1 15oz stewed tomatoes

Brown the hamburger. Add sour cream, tomatoes, and beans, mix well. Cut the cheese into cubes, this helps it melt faster. Once the cheese is melted and you've mixed all of the ingredients put the Fritos in the bottom of your bowl then add the mix and enjoy. Brian and I always add a little Tapatio to ours to spice it up.

Pizza casserole

by Kristin Riedel

2 cups elbow macaroni
1/2 cup chopped onion
1 clove garlic, minced
1 16oz whole tomato puree
1 cup shredded mozzarella cheese, divided
1 pound ground beef
1/2 tsp oregano

Preheat the oven to 350
Cook macaroni
Grease a casserole dish
In a skillet cook the beef, onion, garlic, and seasonings, once the beef is browned stir in the puree.
Then add 1/2 cup of cheese. Spoon 1/3 of the meat sauce into the bottom of the dish. Top this with 1/2 of the macaroni. Repeat these steps again then top with the remaing 1/3 meat sauce. Cover and bake for 15 min. Uncover and sprinke with the remaining cheese and bake for an additional 15 min.

Ground Beef Mexican Style

by Kristin Riedel
found on http://www.allrecipes.com/

1 pound ground beef (venison in our house)
1 cup salsa
1/2 cup water
1 green bell pepper, chopped and seeded
1 bunh green onions, chopped
1 (8 ounce) pkg. wide egg noodles
1/2 cup sour cream
1/2 cup shredded Cheddar cheese
1 tomato, chopped

• In a large nonstick skillet, cook the ground beef until browned. Drain off excess fat.
• Stir in salsa and water. Simmer for 10 min.
• Cook pasta in boiling water then drain.
• In the skillet stir in the green pepper and onions, and continue simmering until veggies are crisp/tender. Stir in noodles, adn sour cream. Sprinkle grated cheese on top, and cover pan until the cheese melts. Sprinke chooped tomatoes on the top, and serve.

Mueller's Chicken Caesar Pasta Salad

by Kristin Riedel

1 cup creamy Caesar dressing
1/2 cup grated parmesan cheese (this is optional for me)
1/4 cup chopped fresh parsley (or dried)
1/2 tsp salt
1/4 pepper
2 cups diced cooked chicken breast
8 oz (1/2 pkg.) Muellars mini penne pasta cooked and drained

In a large bowl mix the dressing, cheese, parsley, and the salt and pepper. Add the cooked chicken and mini penne then toss to coat.

Chicken 'n' Biscuits

submitted by Kristin Riedel
found on http://www.allrecipes.com/

1 (16 ounce) pkg. frozen mixed vegetables
2 1/2 cups fo cubed cooked chicken
1 (10.75) can of condensed cream of chicken soup, undiluted
3/4 cup milk
1 1/2 cups shredded Cheddare cheese, divided
8 bacon strips, cooked and crumbled (optional but a must in our home)

BISCUITS:
1 1/2 cups biscuit/baking mix
2/3 cup milk
1 (2.8 ounce) can French-fried onions

DIRECTIONS:

• In a large bowl, combine the begetables, chicken, soup, milk, 1 cup cheese and bacon. Pour this into an ungreased 13x9x2 inch baking dish.
• Cover and bake at 400 degrees for 15 min.
• While you are waiting combine the biscuit mix and milk. Drop the batter by tablespoonfuls onto the chicken mixture. TIP: It's better to have a lot of biscuits than too few. The fewer you have the longer it will take to get the center of the biscuits to bake.
• Bake, uncovered, for 20-22 min. or until the bicuits are golden brown. Top with the onions and the rest of the cheese, or more. Bake 3-4 min. longer or unti the cheese is melted.

LABELS

Just an F.Y.I. - notice the "labels" or categories listed on the left-hand side bar "Recipe Box". (breakfast, breads, dessert, etc.) When you go to type in your recipes, there is a thin box at the bottom of your posting box where you can label your recipe. When you give your recipe a category, it automatically files it for you and it will be easier to find. Click the blue, underlined words "Show all" and you can pick from that list.

ALSO...notice that we now have a "Quick and Easy" category. September is such a busy time, so any fast meal ideas are always handy. We'd love to see what you've got in your "Quick and Easy" recipe box!

Quick & Easy Green Chili Stew

-by Abby Welker

**If using ground beef or grilled chicken, season and cook it before starting this soup.

To begin:
1-2 T. olive oil
2-3 minced garlic cloves
1-2 cans diced green chili
1 small onion or 1/2 onion, finely diced

In a large stockpot, heat olive oil. Add onion, garlic, green chili; saute until the onion is soft, stirring frequently.

Then add:
4-5 c. chicken broth (or 5 c. water+5 bullion cubes)
1-2 cans red kidney beans
1-2 cans cannellini beans (white kidney beans)
1 bag frozen corn
1 t. cumin
1 t. oregano
1 can diced tomatoes
2 cans green chili enchilada sauce

Bring to a boil and simmer 10-15 minutes.

Then add:
Ground beef or chopped grilled chicken (about 1 - 1.5 lbs.)
Salt & pepper to taste
1/2 c. heavy cream or half & half (optional but VERY good)

**This soup is delicious with just about anything you have in the pantry. Use different kinds of beans, veggies, or meats. Freeze any leftover soup for a rainy day and you've got instant dinner!

We like to eat our soup with a good whole wheat tortilla or the cheddar biscuits from the Bisquick box.

AMAZING Whole Grain Pancakes

-by Abby Welker

Dry Ingredients:

2/3 c. whole wheat flour
1/3 c. flour
1/4 c. oat flour (or quick oats)
2 T. wheat germ
1 T. ground flax seed
2 t. sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt

Wet Ingredients:

1 c. buttermilk (+ more if needed)
1/4 c. milk
2 eggs
1 T. oil
1/4 t. vanilla

In a large bowl, combine dry ingredients; in a separate bowl, combine wet ingredients. Mix everything together and let sit for a minute. If mixture is too thick, add more buttermilk.

Ladle onto hot griddle, flip after pancakes get bubbly and lightly browned on the edges.

Zesta's Blueberry Muffins

Big Blueberry taste lends itself to big muffins, so please fill the cups fairly full for oversized muffins. The cinnamon-sugar streusel is the crowning glory for these muffins, so please do not skip that part.

INGREDIENTS: (this makes 18 muffins)
3-1/3 cups all purpose flour (can mix half and half with whole wheat)
1-2/3 cups white sugar
1 teaspoon salt
1 tablespoon and 1-1/2 teaspoons baking powder
¾ cup vegetable oil
2 large eggs
1-1/4 cup milk
2-1/4 cups fresh blueberries

STREUSEL:
1 cup and 2 tablespoons white sugar
¾ cup all –purpose flour
½ cup and 1 tablespoon butter, cubed
1 tablespoon and ¼ teaspoon ground cinnamon

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine Flour, sugar, salt and baking powder. Combine vegetable oil, egg and milk. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To make crumb topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Annie's Fruit Salsa & Cinnamon Chips

2 kiwis, peeled and diced
2 golden delicious apples, peeled, cored & diced
1 8 ounce package raspberries
1 pound strawberries
2 T. white sugar
2 T. brown sugar
3 T. Fruit Preserves (Jam) any flavor
10 in flour tortilla's
Butter flavored cooking spray
2 C. cinnamon sugar

Fruit Salsa
In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white and brown sugar and fruit preserves. Cover and chill in refrigerator for at least 15 min.

Chips
Preheat oven to 350. Coat one side of each tortilla with butter spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of Cinnamon sugar. Spray again with cooking spray. Bake for 8 to 10 minutes. Allow to cool for 15 min. Serve with chilled fruit mixture.