Steak Soup

6 to 8 cups water (depends on how much broth you want)
1 onion (chopped fine)
3 stalks of celery, chopped (you can add more of less)
4 carrots, chopped(you can add more or less)
2-14 1/2 oz can diced tomatoes
salt and pepper to taste
2-10 oz. frozen mixed vegetables (corn, peas, green beans)
2 lbs. extra lean ground beef
5 beef bouillon cubes

Fry ground beef in frying pan and drain off fat.
Place cooked ground beef in crock pot along with remaining ingredients.
Cook on high for 4-6 hours.

This is so easy, inexpensive, and so good for you. Serve with bread.

Flautas

1 bag of frozen Foster Farms boneless & skinless Chicken tenders (40 oz)
1/4 cup flour
1 cup chicken broth
1 Tablespoon lemon juice
dash paprika
dash pepper
1 Tablespoon butter
1 teaspoon salt
garlic powder
dash dried parsley
dash nutmeg

Defrost the whole bag of chicken. Cut into bite size pieces. Fry in pan until cooked. Set aside.

Heat flour tortillas.

Melt butter and add flour, salt to butter in pan. Stir. Add chicken broth. Cook and stir until thick. Add parsley, lemon juice, paprika, nutmeg, garlic powder & pepper. Stir in chicken. Place about 2 Tablespoon or more of chicken mixture in center or tortillas. Roll tightly & secure with toothpicks. Fry in oil until golden brown.

Garnish with guacamole & sour cream.

*This is one of my favs to make and to eat!

Chocolate Crunch Candy

Melt in microwave on 50% power for 2 minutes:
1 pkg (12oz) butterscotch chips
1 pkg (12 oz) milk chocolate chips

Stir

Stir into melted candy:
2 cups lightly salted peanuts
2 cups crushed ripple style potato chips (Ruffles)

Drop by teaspoonful onto wax or parchment paper. Let them cool and get hard.

Goulash

1 Tablespoon Extra Virgin Olive Oil
1 1/2 lbs. ground beef
1 large onion, finely chopped (about 1 cup)
1- 14.5 oz can tomato sauce
1-14.5 oz can diced tomatoes
1 1/2 Tablespoon soy sauce
1 teaspoon dried basil
1 teaspoon oregano
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cooked elbow macaroni (or you can use rigatoni noodles)
Parmesan cheese

In a large skillet, heat oil over medium-high heat. Brown meat in oil about 10 minutes, breaking meat up with a fork as it cooks. Add the onion; cook and stir for an additional 5 minutes.

Add the remaining ingredients except the macaroni. Reduce heat; simmer, covered for 20 minutes. Boil the pasta in a separate pot and cook until al dente, then stir in the pasta. Sprinkle with parmesan cheese and serve.

Pico De Gallo Salsa

1 Serrano chili
1 handful fresh cilantro
3 garlic cloves
4 large tomatoes, chopped
2 green onions, white & green parts, sliced
juice of 1 lime
1/8 c olive oil
salt to taste
1 avocado, chopped

In food processor combine chili, cilantro, garlic until minced. In a mixing bowl combine tomatoes, green onions, lime juice, olive oil, salt mixture from food processor & avocado. Mix gently & chill for 15 mins. to allow flavors to marry.

Tacos Carne Asada

Mojo:
4 garlic cloves
1 jalapeno
1 large handful fresh cilantro leaves
salt & pepper to taste
juice of 1 orange & 2 limes
2 Tablespoon white vinegar
1/3 cup olive oil

Put garlic, jalapeno, cilantro into food processor until minced. Add the salt, pepper, orange & lime juice, vinegar & olive oil. Lay 2 lbs of flank steak in a large baking dish & marinade in mojo for 1-8 hours. Preheat BBQ & grill over medium-high heat for 5 mins., then cut into strips across the grain or on the diagonal. Warm tortillas.

To assemble: Lay beef on tortillas, top with shredded cheese, lettuce & pico de gall salsa.

Pistachio Salad

1 (3.5 oz box) instant pistachio pudding
1 (20 oz) can crushed pineapple, undrained
2 cups mini pastel marshmallows
10 oz cool whip

In a large bowl combine the pudding mix, undrained pineapple. Stir well to blend. Add marshmallows & stir. Fold in the thawed whipped topping. Cover & place in frig. for at least 4 hours or overnight before serving.

*I remember my grandma making this every Easter. So yummy. Now I make it every year. Great recipe tradition.

Crock Pot Spaghetti Sauce by Mindie

2 lbs. ground beef, browned & drained
2 - 4 cloves garlic, minced
1 or 2 cans (15 oz.) tomato sauce
64 fl. oz. tomato juice
1 can of tomato paste
Seasonings: Italian seasoning, oregano, garlic salt, basil, & salt and pepper to taste.

Brown ground beef with minced garlic and sprinkle all seasonings on ground beef to taste after frying. Drain. Put ground beef in crock pot. Add tomato sauce, tomato juice, and seasonings to taste. Cover & cook on low 6-8 hours or 3-4 hours.

Serves: 8

Apple Fritters

2 Tablespoons oil
1 egg, beaten
1/2 cup milk
2 teaspoons sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup sour cream
1 c self rising flour
apples peeled, cored & sliced hortizontally
powdered sugar, optional

Heat oil to 375 degrees.

Combine in a bowl: egg, milk, sugar, cinnamon, and sour cream. Mix well & add flour.

Dip apples in batter & carefully place in oil. Cook 1 -2 mins. Turn & cook 1 - 2 more. Remove fritters & drain.

Sprinkle with powdered sugar, if desired.

Serve warm.

Deviled Eggs

Hard boil eggs (remove yoke)

Mash yoke with fork. Stir in mayo, sweet pickle relish and salt to desired consistency.

Re-stuff egg whites & sprinkle with paprika.

Chill & serve.

Hot Broccoli Cheese Dip

1 (8 oz pkg.) cream cheese, softened
1 cup sour cream
1 envelope (1 oz) ranch salad dressing mix
1 (10 oz pkg.) frozen chopped broccoli, thawed, well drained
2 cups (8 oz) mild chedder cheese

Beat cream cheese, sour cream, and salad dressing. Mix with electic mixer on medium speed until well blended. Stir in broccoli and 1 1/2 c of the cheddar cheese. Pour into 9 in pie plate. Bake at 350 degrees for 20 mins. Top with remaininig 1/2 c cheddar cheese; bake 5 mins. more or until cheese is melted.

Serve with bread slices, crackers or corn chips.

Peppermint Chocolate Fudge

1 (12 oz) pkg. milk chocolate chips
1 c (6 oz) semi sweet chocolate chips
1 (14 oz) can Eagle brand sweetened condensed milk (not evaporated milk)
dash of salt
1/2 teaspoon peppermint extract
1/4 cup crushed peppermint candy

In saucepan, over low heat, melt chips with Eagle brand & salt. Remove from heat; stir in extract. Spread evenly into foil lined 8 or 9 inch square pan. Sprinkle peppermint candies on top of fudge. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil & cut into squares.

Makes about 2 pounds

*This recipe is a Hooley favorite at Christmas time. I've been making it since 2006. Dillon especially loves it and asks for it every year around Christmas. Sometimes I think he loves Christmas time, just because he knows I am going to make this really yummy peppermint chocolate fudge. This recipe is so easy.

Knorr Spinach Dip

16 oz. sour cream
1 cup mayo
1 pkg. Knorr's leek soup
1 pkg. (10 oz) frozen spinach
1 can (8 oz) chopped water chestnuts

Thaw spinach & squeeze dry. Stir soup mix, sour cream, and mayo until blended. Stir in spinach & water chestnuts. Cover & chill 2 hours. Stir before serving. Serve with sour dough bread, crackers or corn chips.

Pumpkin Bread

1 cup oil
4 eggs, beaten
2/3 cup water
2 c pumpkin pie filling
3 c sugar

Cream together

3 1/3 c flour
1 1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon nutmeg
2 c chopped nuts (optional)

Grease and flour 3 loaf pans about 1/2 full. Bake @ 350 degrees for 1 hour.